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These biscuit bombs are stuffed with a cheesy chicken Alfredo and broccoli mixture and coated in bread crumbs and Parmesan for a delicious, dippable dinner or appetizer.

muffin tin chicken alfredo biscuit bombs

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Muffin-Tin Chicken Alfredo Biscuit Bombs

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With a creamy, comforting base and fresh toppings, this flavorful slow-cooker dinner is a little bit pot pie and a little bit chicken Florentine. Pillsbury™ refrigerated biscuits make this weeknight meal even easier.

slow cooker alfredo chicken biscuit pot pie

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Slow-Cooker Alfredo Chicken Biscuit Pot Pie 

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Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days.

turkey and veggie alfredo pot pie

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Turkey and Veggie Alfredo Pot Pie

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Ready to pop in the oven in just 15 minutes, this quick-prep casserole blends beef, beans and fun-to-eat Pillsbury refrigerated biscuit "bubbles" in a not-too-spicy sauce.


enchilada bubble bake

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Enchilada Bubble Bake

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Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete.

biscuits and gravy casserole

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Biscuits and Gravy Casserole

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Cheesy onion biscuits top a creamy filling that brings all the flavors of Buffalo wings to a crowd-pleasing weeknight casserole. 

buffalo chicken pot pie with cheddar biscuits

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Buffalo Chicken Pot Pie with Cheddar Biscuits

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The rich flavors of the Louisiana bayou come to you in this easy spin on a classic dish: beans and sausage topped with hearty cornbread.

sausage and red bean skillet with cornbread biscuits

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Sausage and Red Bean Skillet with Cornbread Biscuits

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What's for dinner? Try a super-simple pot pie, and use up leftover turkey or rotisserie chicken.

turkey pot pie with potato biscuit crust

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Turkey Pot Pie with Potato Biscuit Crust

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Creamy, cheesy filling, loaded with chunks of chicken and studded with colorful peppers is topped with a Cheddar-streaked cornmeal biscuit that gives traditional chicken pot pie a Southwestern makeover.

king ranch chicken pot pie with cheddar cornmeal biscuit crust

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King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust

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<p>Get back to biscuit basics by whipping up these delicious Betty Crocker baking powder biscuits for your next meal. This classic recipe has been included in our Big Red cookbooks for years, helping home cooks everywhere to create delicious, light, fluffy biscuits from the comfort of their kitchens. These no-fail biscuits are a simple introduction to homemade biscuits, plus you probably already have all the ingredients you’ll need on hand.&nbsp;</p><p>While we love serving these light and fluffy biscuits at dinner time, their classic taste and texture means they can be enjoyed any time of day. Serve them with jam for breakfast, alongside a salad for lunch, or with a bit of butter and honey for a sweet afternoon treat. Sometimes the simplest recipes are the ones that end up stealing the show.</p>

baking powder biscuits

Get Betty Crocker’s classic Baking Powder Biscuit Recipe. Simple and easy steps to make light, fluffy, homemade biscuits, perfect for any meal.

For a nice rise in the oven, it’s important that the dry ingredients are mixed together thoroughly before cutting in the shortening. You can do this by mixing them vigorously with a fork, or by running the them through a fine mesh strainer or flour sifter before stirring.

Here’s a trick for cutting perfectly shaped biscuits: when pressing your biscuit cutter into the dough, press until you reach your work surface, but do not twist the cutter. While you might be tempted to twist, doing so will bunch up the dough along the sides, giving you lopsided biscuits. Simply press down, then remove the biscuit cutter. To avoid the dough from sticking to your cutter, flour it generously and often in-between cuts.

<p>If you don’t have a biscuit cutter, use a knife to cut your biscuits instead. Whether you cut them out as squares, triangles or circles, be sure each shape is 2 1/2 inches wide for the best bake. If you find the dough is sticking to your knife as you cut, dip the knife is flour in-between cuts.</p>

Try this <a href="https://www.bettycrocker.com/recipes/gluten-free-biscuits/c7e6000c-5204-4f4f-8960-b1bcd5c6a88f" target="_blank">gluten-free biscuits recipe</a> for simple and delicious gluten-free biscuits for your dinner table.



<p>With just a few simple ingredients, you can make these Baking Powder Biscuits.</p><p><strong>All-Purpose Flour:</strong> All-purpose flour provides a good balance for a tender yet structured biscuit.</p><p><strong>Sugar:</strong> A small amount of sugar gives a touch of sweetness and contributes to browning during baking.</p><p><strong>Baking Powder:</strong> Is a leavening agent which makes the biscuits rise and become light and fluffy.</p><p><strong>Salt:</strong> Salt enhances and balances the other ingredients.</p><p><strong>Shortening: </strong>Adds tenderness, flakiness, and richness to the biscuits.</p><p><strong>Milk:</strong> Milk hydrates the flour and activate the baking powder. Milk also adds richness and flavor to the biscuits.</p>

Recipe Ingredients

<p>Here are the simple steps to make these Baking Powder Biscuits. See the full recipe below for all the details.</p><h3><strong>1. Mix Dry Ingredients&nbsp;</strong></h3><p>Make sure the dry ingredients are mixed very thoroughly before the next step. You can whisk them well with a fork or even sift them.</p><h3><strong>2. Cut in Shortening</strong></h3><p>Add the shortening to the dry ingredients. The goal is to break the shortening into small, pea-sized pieces and distribute it throughout the flour.</p><h3><strong>3. Form Dough&nbsp;</strong></h3><p>Stir in the milk just until the dough comes together and leaves the side of the bowl. Avoid overmixing; the dough will be soft and sticky.</p><h3><strong>4. Knead, Roll, and Cut</strong></h3><p>On a lightly floured surface, gently knead the dough about 10 times. Roll or pat it to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter, pressing straight down without twisting. If you don't have a cutter, you can use a knife to cut squares or triangles.</p><h3><strong>5. Bake and Serve&nbsp;</strong></h3><p>Place biscuits on an ungreased cookie sheet. Bake for 10-12 minutes until golden brown. Remove immediately and serve warm.</p>

How to Make Baking Powder Biscuits

<p>To keep your Baking Powder Biscuits fresh and delicious, here's how to store them.</p><h3><strong>Room Temperature</strong></h3><p>Place the cooled biscuits in an airtight container or a resealable plastic bag.&nbsp;They will stay fresh for&nbsp;1-2 days.</p><h3><strong>Refrigerator</strong></h3><p>Store cooled biscuits in an airtight container or resealable plastic bag in the refrigerator for up to&nbsp;4 days. Refrigeration can sometimes make biscuits a bit drier or tougher, so reheating is recommended before serving.</p><h3><strong>Freezer</strong></h3><p>Freeze cooled biscuits in a single layer on a baking sheet for 1-2 hours until solid. Then transfer the frozen biscuits to a heavy-duty freezer bag or an airtight freezer-safe container. Remove as much air as possible to prevent freezer burn. Biscuits can be stored in the freezer for up to&nbsp;3 months.</p><h3><strong>Reheating &nbsp;</strong></h3><p><strong>Room Temperature/Refrigerator</strong></p><p>Warm biscuits in a microwave for 15-30 seconds on high, or in a 350°F oven for 5-10 minutes or until heated through.</p><p><strong>Freezer</strong>&nbsp;</p><p>Reheat frozen biscuits directly in a 350°F oven for 10-15 minutes, or until warmed through and slightly crisp on the outside.</p>

How to Store (and reheat) Baking Powder Biscuits

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Baking Powder Biscuits

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Light, flaky and divine, there’s a reason we call these biscuits angelic. This classic homemade angel biscuit recipe uses not one, but three types of leavening agents including yeast, baking powder and baking soda, resulting in the fluffiest biscuits imaginable. Whether you enjoy them for breakfast with a spoonful of jam or serve them as a side at the dinner table, these simple buns can go from kitchen to table in under an hour, making them an easy addition to any meal. To give these homemade angel biscuits their heavenly glow, brush them with melted butter the moment they come out of the oven.

angel biscuits

To make dinner preparation easier, prepare the dough the day before you plan on baking them! Prepare the recipe as directed so they are ready for the oven and then cover the biscuits on the tray with plastic wrap, letting them sit in the fridge overnight. Take out your biscuits about an hour ahead of when you are planning on baking them so they have time to warm up before baking as directed in your preheated oven.

If you have extra time, try covering your prepared biscuits and let them rise in a warm place for about 30 minutes before baking as directed. These will give them an even more irresistibly light and airy texture.

Missing the buttermilk for these biscuits? Quickly make your own by stirring in 3 teaspoons of lemon juice or cider vinegar into a cup of milk. 

For a fall twist on a classic, try this <a href="https://www.bettycrocker.com/recipes/homemade-sweet-potato-biscuits/ece58249-9876-4df6-9e52-e151a3bbe728" target="_blank">homemade sweet potato recipe.</a> These biscuits are light and airy with just a touch of natural sweetness, thanks to the can of sweet potatoes in the dough.



Looking for a gluten-free option? Our <a href="https://www.bettycrocker.com/recipes/gluten-free-biscuits/c7e6000c-5204-4f4f-8960-b1bcd5c6a88f" target="_blank">gluten-free biscuits recipe</a> is a crowd-favorite and is simple to make, thanks to gluten-free Bisquick™ mix.



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Angel Biscuits

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Three ingredients and 30 minutes are all you need to have piping hot homemade biscuits.

self rising biscuits

For Buttermilk Biscuits, use 3/4 cup plus 2 tablespoons buttermilk for the milk and add 1/4 teaspoon baking soda. Buttermilk biscuits have a slightly softer texture and a tangier flavor then regular biscuits made with milk.

Variation

self-rising-biscuits

Self-Rising Biscuits

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White whole wheat flour gives a nutty taste to these light and tender biscuits.

buttermilk biscuits white whole wheat flour

Grease cookie sheet with shortening. Increase buttermilk to 1 cup. Drop dough by 12 spoonfuls about 2 inches apart onto cookie sheet.

Drop Biscuits:

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Did You Know?

buttermilk-biscuits-white-whole-wheat-flour

Buttermilk Biscuits (White Whole Wheat Flour)

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The perfect companion to soups and salads, these light, flaky biscuit sticks will happily play the role of breadsticks at the table anytime. This simple, mouth-watering biscuit sticks recipe uses just three ingredients—butter, water and Bisquick™ mix, making it an easy addition to any family meal. No more visiting your local Italian restaurant to get your fill of soft, buttery breadsticks—these hot-from-the-oven biscuit sticks have the light, flaky texture of biscuits and the dippable shape of a breadstick, making them a delicious substitution. Plus, this addictingly buttery recipe takes less than 30 minutes to make from start to finish, so there’s no reason for you not to bake up a batch tonight, right?

biscuit sticks

Be careful not to overwork the dough—knead just enough so that the dough is no longer sticky to ensure the biscuit sticks are light and fluffy when baked.

Elevate your biscuit sticks with a garlicky butter glaze. Once the biscuit sticks have been baked, combine 2 tablespoons of melted butter with 1/8 teaspoon garlic powder in a small bowl. Brush the garlic-butter mixture over the biscuit sticks while they’re still warm.

Biscuits sticks are the perfect pairing for from-scratch soups. Try this classic <a href="https://www.bettycrocker.com/recipes/creamy-fresh-tomato-soup/56616d97-37cf-431a-9a09-e4f8c26b696f" target="_blank">creamy fresh tomato soup</a>—it’s an easy and delicious recipe that can go from your kitchen to your table in only 30 minutes.



Top with grated parmesan cheese, garlic powder, oregano, thyme and pepper and serve with a side of marinara sauce for easy and delicious cheese sticks.

Looking for a gluten-free option? Try this easy <a href="https://www.bettycrocker.com/recipes/gluten-free-biscuits/c7e6000c-5204-4f4f-8960-b1bcd5c6a88f" target="_blank">gluten-free biscuits recipe,</a> perfect for serving as a side with any soup or salad.




biscuit-sticks

Biscuit Sticks

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Who says that sweet potatoes are just for side dishes and southern pies?  Stir sweet potatoes into biscuits for a nice flavor change.

sweet potato biscuits

Here’s a tip for making nicely shaped biscuits.  Push the cutter straight down through the biscuit dough without twisting it.  If you twist as you cut, the biscuits may be uneven.

Success                     

Biscuits don’t have to be round!  You can use a 2-inch cookie cutter in any shape.  Or cut the dough into smaller squares, rectangles or triangles with a sharp knife that has been dipped in Bisquick mix to prevent sticking.

Variation                   

sweet-potato-biscuits

Sweet Potato Biscuits

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Muffin-Tin Chicken Alfredo Biscuit Bombs

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Turkey and Veggie Alfredo Pot Pie

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Buffalo Chicken Pot Pie with Cheddar Biscuits

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Muffin-Tin Chicken Alfredo Biscuit Bombs

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Turkey and Veggie Alfredo Pot Pie

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Biscuits and Gravy Casserole

Buffalo Chicken Pot Pie with Cheddar Biscuits

Sausage and Red Bean Skillet with Cornbread Biscuits

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