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The secret to the best homemade biscuits isn’t hours spent in the kitchen—it’s a can of Sprite! These easy Bisquick Biscuits are tender and moist, with an irresistibly light and fluffy texture. Best of all, you only need 4 simple ingredients to make them!
Why you’ll love this buttery biscuit recipe!
These are hands-down the best biscuits that you’re ever going to make. And being from West Virginia, you can trust me: I know my biscuits!
Here’s what makes these Bisquick biscuits so darn good.
⭐️ 4 simple ingredients – starting with Bisquick cuts down on the measuring
⭐️ Moist, tender crumb – using sour cream instead of buttermilk makes these easy biscuits EXTRA moist
⭐️ Eat them all day long – Have Homemade Biscuits and Gravy for breakfast, slice them for a sandwich for lunch, and serve them alongside Creamy Crockpot Chicken for dinner.
⭐️ Easy to make – you don’t even need to cut in the butter!
Bisquick Biscuit Ingredients
See the recipe card for full information on ingredients and quantities.
These Spite biscuits come with a short ingredient list!
- Bisquick – You can use store-bought or Homemade Bisquick Mix. (Once you have Bisquick on hand, use it to make Bisquick Waffles and Bisquick Pancakes too!)
- Sprite – The Sprite acts as a leavening agent to make the dough rise. The carbonation reacts with the baking soda in the Bisquick, and poof! You’ve got these fluffy, little bites of heaven! (Check out my 7UP Biscuits too.)
- Sour cream – Sour cream gives the biscuits flavor and makes them soft and moist. I also use it in my Sour Cream Biscuits.
- Melted butter – To keep the biscuits from sticking to the pan and give them a buttery, golden brown bottom.
Variations
- Cheesy Biscuits – Add shredded cheddar or grated Parmesan to the Bisquick before adding the wet ingredients. My Copycat Red Lobster Cheddar Bay Biscuits are perfect for this recipe!
- Herbed Biscuits – Add fresh or dried sage, rosemary, or thyme to infuse these Bisquick biscuits with some herbaceousness.
How to Make Bisquick Biscuits With Sprite
- Prepare: Preheat your oven to 450ºF and gather your ingredients.
- Combine: Stir the Bisquick, Sprite, and sour cream in a medium bowl until just combined.
- Knead: Sprinkle the countertop with a little Bisquick. Add the dough to the counter and knead a little to bring the dough together, then pat it to about 1/2 an inch thick. Add additional Bisquick as needed to form a very soft dough that is just holding together.
- Butter the skillet: Pour the melted butter into a cast iron skillet or an 8×8 baking dish.
- Cut the biscuits: Cut the biscuits with a biscuit cutter or the top of a small jar and place them in the pan.
- Bake: Bake for 12-15 minutes, or until golden brown and fluffy.
Frequently Asked Questions
Look for them to turn a nice golden color. The tops of the biscuits will brown and that means it’s time to pull them and put them on the cooling rack.
You can make Homemade Sausage Gravy to spoon on top of the biscuits or you can use the biscuits as a base for a Scrambled Egg Sandwich. Of course, you can’t go wrong with butter and jam (or my Strawberry Rhubarb Jam!) either.
There’s not enough Sprite in these biscuits to make them sweet, plus the sour cream balances any sweetness with its tangy flavor. If you’d like to make sweet biscuits, try my Blueberry Biscuits, which are also made with Bisquick!
If your biscuits are not fluffy, the likely culprit is over-mixing or over-handling the dough. Mix until until the Bisquick is moistened and knead just a few times before cutting. Another possible problem is how you cut the biscuits: press the biscuit cutter straight down, rather than turning it.
Homemade biscuits are a Southern tradition and this Bisquick biscuits recipe ranks right up there with my favorites! You’ll love how easy they are to make, with only 4 simple ingredients. For more breakfast ideas, check out this roundup of crowd-pleasing Breakfast Casseroles Recipes.
More Reader-Favorite Biscuit Recipes
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Copycat Red Lobster Cheddar Bay Biscuits
Breakfast
Easy Homemade Biscuits
Breakfast
Butterswim Biscuits
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Bisquick Biscuits
Ingredients
- 2 cups Bisquick
- ½ cup SpriteⓇ
- ½ cup sour cream
- ¼ cup butter melted
Instructions
- Preheat oven to 450 degrees.
- In a medium-sized bowl, stir together Bisquick, Sprite, and sour cream until just combined.
- Sprinkle the countertop with a little Bisquick. Add the dough to the counter and knead a little using your hands to the dough and pat the dough out to about 1/2 an inch thick.
- Add additional Bisquick as needed to form a very soft dough that is just holding together.
- Pour the melted butter into a cast iron skillet or an 8×8 baking dish.
- Cut the biscuits out with a biscuit cutter or the top of a small jar and place them in the pan of butter.
- Bake for 12-15 minutes or until golden brown and cooked through.
Video
Notes
- Don’t overmix: This is the key to perfect fluffy biscuits. Mixing the dough too much will give you biscuits that are tough, without a light, airy texture.
- Double for a crowd: If you’d like to make a batch of 18 Sprite biscuits, double the ingredients and use a 9×13 baking dish.
- Freezing for later: I love keeping a batch of unbaked biscuits in the freezer! Freeze them on a parchment-lined baking sheet, then place the frozen biscuits in an airtight container or freezer bag. Bake in a buttered pan, adding a few more minutes to the baking time.
Made these to accompany some beef stew on Sunday afternoon. What a GREAT recipe. I used Krusteaz Pancake Mix, as I had enough left from a 2wk visit from our daughter, husband & 4 children. We don’t often eat pancakes or waffles, since we both have diabetes, but the kids love both. Wasn’t sure what to make with the remaining mix, so your biscuit recipe was a good solution. We found them a bit sweet, but they were so light & fluffy! I’m going to try substitution of club soda, or seltzer water to solve the over sweet flavor, may add a pinch of salt, as we found them a bit flat in flavor. Could be that we only use unsalted butter. I did make them as Butter Swim style which made added butter, honey or jam. Ate the leftover biscuits eggs & sausage gravy for lunch today, 1 word…
YUM! Thanks so much from a husband w/ a Texas lineage & me w/ Oklahoma background. So trust me, we know good biscuits & these are in our top 3! You can never beat southern grandmas’ scratch biscuits! 😋
Thank you so much, Sue! We’re so glad you enjoyed the recipe and truly appreciate you taking the time to leave your feedback! 😊
These are amazing.
Thank you, Daphne! What’s your favorite way to serve them?
My old Kentucky mother would make us her famous Cat head biscuits, these were the as close to being as good as hers. I’ve made them 3 time’s and we love them. Thanks for sharing.
We’re so glad you found them and are enjoying the recipe!
Did you add how much ingredients to use?
How much bisquik,sprite,sour cream ?
Hi Tammy! The ingredient measurements and instructions are always listed in the recipe card at the bottom of the posts. 😊
Just a curious question: Why is it called 3 ingredient bread when there’s actually 4 ingredients.
That’s a great question! The original recipe has been updated to make it even better with 4 ingredients.
Very good. Nice and tender and very light. I don’t have to buy another can of biscuits ever! Thank you!
We’re so happy to hear this! Thank you for trying it out! 😊
Can I freeze them if I’m taking to someone for them to cook at their leisure?
Yes, once cooled, they can be transferred to an airtight container and frozen for up to 1 month!
We made these today at our Memory Care. Our residents and families LOVED THEM!!! They were so easy i divided the recipe and put it into sandwich baggies so the residents could knead their own biscuits it was great to see their smiles and listen to them talk about when they used to make biscuits at home. HIGHLY RECOMMENDED!!
That’s so sweet of you, Melissa! Thank you so much for sharing our recipe and taking the time to leave such a lovely review!
Very wet sticky dough
Had to add at least another cup if Bisquick and still VERY soft dough
In the oven now. Smell good, but will see!
We’d love to know how they turned out for you!
Way way way too many pop-ups on this sight – thanks, but no thanks
Thank you for the feedback, Jonn. The pop-ups are how we are able to continue to provide free recipes. Unfortunately, we do not have control over where or how the pop-ups appear. We hope you understand and continue to make our recipes!
Can I make these the day before?
We recommend baking them completely and keeping them stored in an airtight container for up to 2 days!
I made it and love how soft inside with crust outside. Make sure melted butter in glass dish. It won’t stick to bottom of dish and flavors biscuits. Does not have sour cream taste.
Thank you for the feedback, Kathy! We’re so glad you enjoyed it!
These sound amazing. I have a back injury and I can’t stand too long. The recipe sounds perfect and easy to do. We love biscuits and sausage gravy anytime. One favorite meal is having breakfast for supper. Thanks for sharing this recipe. **
We hope you enjoy it and that you recover soon!
Will they turn out if baking them on a cookie sheet, if so for how long to bake?
Hi CJ! You can bake them on a cookie sheet as long as you arrange them closely so they’re all touching.
Is the butter salted or non- salted?
Either would work for this recipe, depending on your preference!
This was so easy to make and my family loved them.
We’re so glad! Thank you for trying them out and taking the time to leave feedback, Brandy.
The look delicious ND easy to make with 7 up but here in South Africa they is on more 7 up, Sprite is okay watching from South Africa
Can you use 7-up
I want to make biscuits and gravy
That should work just fine, Tiennia!
These are really good but mine are crumbly any suggestions on how to fix?
Use the extra Bisquick sparingly when kneading, avoid overworking the dough, and measure carefully – with a food scale, if possible!
Will this work with gluten free Bisquick?
We haven’t tested it, but it should work!
I’m trying it tonight!
Hmm, I do t think it will. I tried to make sausage balls with the GF mix. It 100% did not work! I’d search for a recipe that uses the gluten free mix. 😬