Adventures of Mel

Category: Biscuits & Scones

Bisquick Cinnamon Scones with Crisp Sugar Topping
How to make wonderful Bisquick cinnamon scones, brushed with buttermilk and sprinkled with sweet cinnamon sugar. Easy breakfast recipe!

My Bisquick cinnamon biscuits recipe is a much-loved recipe, and I love making them. So much so, I thought it’d be fun to make Bisquick drop scones and add them to my Bisquick recipe files.

Instead of just biscuit mix and water, I make these similar to my Irish soda scones. Ingredients like butter, egg, vanilla extract, and buttermilk give a flavor and texture that’s hard to beat.

Oh and the crispy cinnamon sugar topping… Brush these babies with a little dab of buttermilk, sprinkle a little cinnamon sugar, and you’ve got a soft biscuit with a sweet, crispy top. Soooo good!!!

Now let’s say you’re just not that into Bisquick. That’s ok, because my friend Kelly over at The Scone Blog (it’s all scones!) makes a delicious cinnamon scones recipe without biscuit mix.

If, however, you are into Bisquick as much as I am, read on, my friend. Let’s make some sweet breakfast treats, shall we?

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my scone baking tips, important info for this recipe, and similar recipe ideas – and get straight to the cinnamon Bisquick scone recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

LET’S TALK ABOUT THE INGREDIENTS:

The right ingredients are the secret to making good Bisquick scones.

Bisquick Baking Mix: While I prefer to use Bisquick, you can use any baking mix you prefer; just keep in mind, I can’t guarantee how other mixes may change the texture, fluffiness, etc.

Unsalted Butter: I use unsalted butter because I want a little more control over how salty my scones are.

Egg: The egg helps to bind the ingredients together. It helps make scones more fluffy and gives a richer flavor to them too.

Buttermilk: I use this buttermilk mix to make buttermilk. But if you don’t have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.

Cinnamon Chips: While I don’t use cinnamon chips, they are an optional add-in for even more cinnamon flavor.

Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Large Mixing Bowl – I love my handled mixing bowls; the handle makes them easy to use.

Whisk

Pastry Blender – This enables you to cut the cold butter into the dry ingredients. Although I’ve watched my grandma use a table knife in the past to do the same thing.

Baking Sheet with Parchment Paper

Pastry Brush – for brushing buttermilk on top of your scones.

HOW TO MAKE BISQUICK CINNAMON SCONES

Before you get started mixing up your scone batter, be sure to pre-heat your oven to 400° F, and either grease a baking sheet, or add parchment paper to it. I prefer to use parchment paper because the scones just slide right off of it after baking.

MIX UP YOUR BATTER…
1. Whisk Bisquick baking mix, sugar, and cinnamon together in a large mixing bowl.
2. Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture consists of fine crumbles.
3. In a separate measuring cup or bowl, beat the egg, vanilla extract, and buttermilk together; and add to the dry ingredients.
1. Mix the egg mixture into the dry ingredients, just ’til blended. Be careful not to overmix.
An optional step here would be to fold the cinnamon chips into the dough if you want. By fold, I mean to gently stir them into the dough.
1. Drop the dough, by spoonfuls, onto your parchment paper covered baking sheet.
1. Brush the top of each scone with buttermilk.
1. Then sprinkle a little cinnamon sugar on top of each scone.
Then you’ll just bake your scones at 400° F for 12 to 15 minutes, or ’til they turn a nice golden brown. They’re best served while warm with butter, apple butter, etc.

FAQ:

Why put milk or cream in scones? Can I make them dairy-free?
Buttermilk gives scones a lighter, fluffier texture. While I have not attempted to make these dairy-free, you could try making them with almond milk, rice milk, or coconut milk. You can also substitute a non-dairy butter, though keep in mind this will likely change the texture and density of the finished scone.

Can I make these using gluten-free Bisquick?
Yes, you can. I actually make these with gluten-free Bisquick, and they turn out great. Just know that gluten-free ingredients have a tendency to change the texture in baked goods, though these scones turn out very moist and fluffy. One last note… Be sure to check all ingredient labels to make sure everything you’re using is truly gluten-free.

How do I get my scones to rise and be fluffy?
Ingredients play a huge role in rise. The egg and buttermilk, as well as ingredients in the biscuit mix, all work together to give these scones both a rise and a fluffiness. I’ve also read that placing them so they’re slightly touching on the baking sheet can help with lift while baking; while I don’t do this, it is worth a try.

How can I make scones less crumbly?
Not adding enough buttermilk and over mixing can cause scones to be harder and more crumbly. Be sure to follow the recipe to a t.

How should Bisquick drop scones be stored?
Make sure they’ve cooled completely; then store them in a covered airtight container.

Can I freeze Bisquick scones?
You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it’s better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer ’til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer ’til you’re ready to bake them.

HOW TO SERVE BISQUICK SCONES

I prefer to enjoy mine with a little pat of butter. I also sometimes like to sprinkle a little cinnamon sugar on the melted butter, or add a dollop of homemade apple butter.

MORE BISQUICK RECIPES:
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Bisquick Cinnamon Scones with Crisp Sugar Topping

How to make wonderful Bisquick cinnamon scones, brushed with buttermilk and sprinkled with sweet cinnamon sugar. Easy breakfast recipe!
Baking Sheet
2 cups Bisquick baking mix
1 1/2 tablespoons sugar
1/2 tablespoon cinnamon
6 tablespoons unsalted butter (cold)
1 large egg
1 tsp vanilla extract
1 cup buttermilk*
Topping:
1 tablespoon buttermilk
1-2 tablespoons cinnamon sugar
Pre-heat your oven to 400° F, and either grease a baking sheet, or add parchment paper to it. I prefer to use parchment paper because the scones just slide right off of it after baking.
Whisk Bisquick baking mix, sugar, and cinnamon together in a large mixing bowl.
Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture consists of fine crumbles.
In a separate measuring cup or bowl, beat the egg, vanilla extract, and buttermilk together.
Mix the egg mixture into the dry ingredients, just ’til blended. Be careful not to overmix.
Drop the dough, by spoonfuls, onto your parchment paper covered baking sheet.
Brush the top of each scone with buttermilk.
Then sprinkle a little cinnamon sugar on top of each scone.
Bake your scones at 400° F for 12 to 15 minutes, or 'til they turn a nice golden brown. They're best served while warm with butter, apple butter, etc.
*I use this buttermilk mix to make buttermilk. But if you don’t have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.

Can I make these using gluten-free Bisquick?

Yes, you can. I actually make these with gluten-free Bisquick, and they turn out great. Just know that gluten-free ingredients have a tendency to change the texture in baked goods, though these scones turn out very moist and fluffy. One last note… Be sure to check all ingredient labels to make sure everything you’re using is truly gluten-free.

Breads & Muffins
American
Bisquick cinnamon scones, Bisquick drop scones, Bisquick scones, how to make Bisquick cinnamon scones
March 24, 2021
Irish Soda Bread Scones with Cinnamon
Bake up a batch of sweet and buttery Irish soda bread scones, filled with cinnamon and raisins. This easy to make recipe uses simple ingredients. It’s perfect for breakfast or brunch.

I love a good cinnamon biscuit recipe, so when I decided to take Irish soda bread and morph it into soda bread scones, I knew they would be delicious.

And they are. While I do add a few more ingredients beyond the traditional, the ingredients are what give these Irish soda scones a rise, a lift, a fluffiness, and a softness that can’t be beat.

What’s the Difference Between Scones and Irish Soda Bread?

The main difference is the shape of each…

Scones are round like biscuits, or wedges; soda bread, on the other hand, is loaf shaped and baked in a loaf pan.

Why I Love This Recipe (And You Will Too)
- This soda scone recipe is chock full of cinnamon flavor (and raisins). While the raisins *could* be optional, I wouldn’t want to make this soda scones recipe without them because they add so much more flavor and a hint of sweetness.
- Give yourself about 20 minutes to mix these up, pop them in the oven, and you’ve got a quick breakfast scone the whole family will love.
- They’re soft, tender, and fluffy, not to mention buttery with just a hint of sweetness.
- They’re perfect for breakfast and brunch, on St. Patrick’s Day (think St. Patrick’s Day scones), or any day of the year.
Ingredients and Substitution Notes:

The right ingredients are the secret to making a good Irish soda bread scones recipe.
- Baking Powder and Baking Soda: Why use both? Because I want just the right amount of lift (and fluffiness) in my scones. Baking soda neutralizes the acid, and baking powder steps in to give the extra rise these scones need. The Kitchn has a wonderful explanation for why use baking soda and baking powder.
- Unsalted Butter: I use unsalted butter because I want a little more control over how salty my scones are.
- Egg: The egg helps to bind the ingredients together. It helps make them more fluffy and gives a richer flavor to the scones.
- Buttermilk: I use this buttermilk mix to make buttermilk. But if you don’t have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.
- Raisins: While raisins are totally optional, I highly recommend them. They give a flavor and a hint of sweetness that can’t be beat.
Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

How to Make Irish Soda Bread Scones

Before you get started mixing up your batter, be sure to pre-heat your oven to 400° F, and either grease a baking sheet, or add parchment paper to it. I prefer to use parchment paper because the scones just slide right off of it after baking.

Mix up the Scone Dough…
1. In a large mixing bowl, whisk together the dry ingredients, including the flour, sugar, cinnamon, baking powder, baking soda, and salt.
2. Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture has fine crumbles.
3. In a separate measuring cup or bowl, beat the egg and buttermilk together.
4. Mix the egg mixture into the dry ingredients.
5. Then fold the raisins into your batter.
6. Drop the dough, by the spoonful, onto your parchment paper covered baking sheet, and bake.
1. Bake your scones at 400° F for about 30-40 minutes, or ’til your scones turn a nice golden brown.
Serve the scones warm with butter, apple butter, etc.

FAQ:

Why put milk in scones? Can I make them dairy-free?
Buttermilk gives scones a lighter, fluffier texture. While I have not attempted to make these dairy-free, you could try making them with almond milk, rice milk, or coconut milk. You can also substitute a non-dairy butter, though keep in mind this will likely change the texture and density of the finished scone.

Can I make them gluten-free?
Yes, you can; and I have made them gluten-free using a good gluten-free all-purpose flour (my favorite is Authentic Foods Classical Blend). You may need to add a little xanthan gum (per the package), as well, for extra leavening. Of course, be sure to check all ingredient labels to make sure everything is truly gluten-free.

How do I get my scones to rise and be fluffy?
Ingredients play a huge role in rise, as we read above. Baking powder, baking soda, egg, and even the buttermilk all work together to give scones both a rise and a fluffiness. Keep in mind that not adding enough buttermilk and over mixing can cause scones to be harder. Also, placing them so they’re slightly touching on the baking sheet can help with lift while baking; while I don’t do this, it is worth a try.

How should scones be stored?
Make sure they’ve cooled completely; then store them in a covered airtight container.

Can I freeze scones?
You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it’s better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer ’til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer ’til you’re ready to bake them.

How to Serve Soda Bread Scones

I prefer mine with a little pat of butter. I also sometimes like to sprinkle a little cinnamon sugar on the melted butter, or add a dollop of homemade apple butter.

Either way, they are so delicious!

More Quick Bread Recipes

If you love this soda scones recipe as much as I do, you’ll love these recipes too…
- If you do still want that taste of cinnamon without the raisins, you may enjoy these Bisquick scones with cinnamon in the dough and a crisp cinnamon sugar topping.
- Biscuit cinnamon rolls are my favorite thing to make when I’m craving cinnamon rolls but don’t want to go to all the work and waiting.
- Bisquick cinnamon muffins are quick, easy, and simple to make. Think soft, tender muffins dipped in a cinnamon sugar topping.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Irish Soda Bread Scones

Bake up a batch of sweet and buttery Irish soda bread scones. Easy to make recipe, simple ingredients, perfect for breakfast or brunch.
Handled Mixing Bowls
Whisk
Pastry Blender
Baking Sheet
Parchment Paper
4 cups unbleached all-purpose flour
3 tablespoons sugar
1 tablespoon ground cinnamon
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter (cold)
1 large egg
2 cups buttermilk*
1 cup raisins
Pre-heat your oven to 400° F, and either grease a baking sheet or add parchment paper to it.
In a large mixing bowl, whisk together the dry ingredients, including the flour, sugar, cinnamon, baking powder, baking soda, and salt.
Using a pastry blender (or table knife), cut the cold, sliced butter into the dry ingredients until the mixture has fine crumbles.
In a separate measuring cup or bowl, beat the egg and buttermilk together..
Mix the egg mixture into the dry ingredients.
Then fold the raisins into your batter.
Drop the dough, by the spoonful, onto your parchment paper covered baking sheet, and bake at 400° F for about 30-40 minutes, or 'til your scones turn a nice golden brown.
Serve the scones warm with butter, apple butter, etc.
*I use this buttermilk mix to make buttermilk. But if you don’t have either buttermilk or a mix, you can make your own with about 1 tablespoon of vinegar for every cup of milk you use. Just let the mixture sit for a few minutes before adding to your scone mixture.

Can I make them gluten-free?

Yes, you can; and I have made them gluten-free using a good gluten-free all-purpose flour (my favorite is Authentic Foods Classical Blend). You may need to add a little xanthan gum (per the package), as well, for extra leavening. Of course, be sure to check all ingredient labels to make sure everything is truly gluten-free.

How should Irish soda bread scones be stored?

Make sure they’ve cooled completely; then store them in a covered airtight container.

Can I freeze these scones?

You can freeze scones for up to 3 months. While you can freeze them unbaked or baked, it’s better to freeze them unbaked. To do so, place all your scones on a parchment paper covered baking sheet; place the baking sheet in the freezer ’til the scones are good and frozen. Then remove them from the freezer, place the unbaked scones in an airtight container or freezer bag, and put them back in the freezer ’til you’re ready to bake them.

Breads & Muffins
Irish
how to make Irish soda scones, Irish soda bread cinnamon scones, Irish soda bread scones, Irish soda scones, soda bread scones, soda scones recipe, St. Patrick’s Day recipes
February 16, 2021
Easy Bisquick Cinnamon Biscuits with Sweet Glaze
How to make Bisquick cinnamon biscuits with a powdered sugar glaze. This is an easy breakfast recipe you can make in a jiffy, with or without raisins. Make the perfect sweet treats for holiday brunch and family gatherings. No rolling pin needed!

It’s been so long since I’ve actually had Hardees cinnamon raisin biscuits, but I still remember how yummy they were. Thankfully, like Bisquick cinnamon sugar muffins, they’re super easy to make.

To make these cinnamon Bisquick biscuits all by themselves, you only need 4 ingredients. If you want icing, which I highly recommend, you’ll need just a few more.

We used to be able to purchase the actual Bisquick Cinnamon Biscuit mix, but our store doesn’t carry it anymore. So I kinda came up with my own version, using a regular Bisquick biscuit mix.

When we’d rather have from scratch, I enjoy making biscuit cinnamon rolls (easy cinnamon rolls) or this more traditional delicious cinnamon rolls recipe.

Why You’ll Love These Cinnamon Biscuits
- Bisquick sweet biscuits are drop biscuits, so there is no rolling or cutting out required. How awesome is that?!
- It really is the easiest cinnamon biscuit recipe ever. You only need a handful of ingredients, most of which you likely already have in your pantry.
- It reminds me so much of that Hardees cinnamon biscuit I used to love getting with my mom when I was a kid. There were 2 to every pack, and we’d always share a pack.
What Are Drop Biscuits?

Drop biscuits are just that. They’re biscuits you literally drop onto a baking sheet and bake, no rolling or cutting out required.

You can drop the biscuit dough with a simple table spoon like I do, or you can use a large scoop for this. Whatever makes it easier for you, just go with it.

Ingredients and Substitutions Notes:

To make the biscuits, you need 4 simple ingredients, but you’ll need a few more glaze ingredients, as well. I highly recommend making the icing to top the biscuits.
- Bisquick Biscuit Mix – If you can find it, I highly recommend the Buttermilk Biscuit Mix. If not, the regular mix will work just fine. You can also make these gluten-free with Gluten Free Bisquick.
- Water – You can substitute milk instead of water; in fact, if you’re subbing, I recommend subbing with buttermilk. Reason why is buttermilk actually helps with the leavening process and may give you a fluffier biscuit. If milk is all you have, milk works too, and will likely give a richer flavor to the biscuits.
- Cane Sugar – You can also use granulated sugar.
- Ground Cinnamon – You’ll mix this together with the sugar to make cinnamon sugar.
- Salted Butter – When making the icing, you’ll need softened butter.
- Pure Vanilla Extract – This will give a distinct vanilla flavor that pairs so well with cinnamon biscuits.
- Powdered Sugar or Confectioners Sugar
- Whole Milk – You can use 2% milk or skim milk, but I highly recommend whole milk for added richness and flavor.
How to Make Bisquick Cinnamon Biscuits

Making Bisquick biscuits is super easy, especially since the instructions are right there on the box. However, making cinnamon biscuits with Bisquick requires just a couple extra biscuit ingredients. Those extra ingredients are sugar and cinnamon.

While you can buy a big box of Bisquick, you can also use 2 of the smaller packets of biscuit mix. Each package of Bisquick biscuit mix weighs 7.5 ounces, so 15 ounces would be 2 of the smaller bags of biscuit mix, which equal out to just a smidge under 3 1/2 cups of biscuit mix.

If you don’t have biscuit mix and would rather make homemade biscuits with all-purpose flour, you can do that too. You’ll just need to add the cinnamon and sugar to your mixture.

Before getting started, be sure to heat oven to 425° F, and get out an ungreased cookie sheet or baking sheet.

How to Make Cinnamon Sugar

We make a lot of cinnamon toast in our house, or as my oldest likes to call it, poor man’s cinnamon roll. If you’ve never had cinnamon toast, that’s another recipe for another day, but your life will never be the same once you try this old school treat.

Anyway, I usually always keep a small spice container of cinnamon and sugar already mixed up and ready to go. This recipe calls for 8 teaspoons of sugar and 2 teaspoons of cinnamon.
Just add both the cinnamon and sugar to a small bowl, mix it up, and you’re ready to make the biscuits.
Mix Everything Together to Make Cinnamon Biscuit Dough

Add the biscuit mix and water to a large bowl.
1. Before mixing into a somewhat sticky dough, add the cinnamon sugar mixture, and then mix everything together really well, ’til a soft dough forms.
How to Bake Cinnamon Drop Biscuits

Drop dough onto a baking sheet, about 1 to 2 inches apart. As you place biscuits, you can make the biscuits as small or as big as you want. If desired, you can place a sheet of parchment paper on the baking pan before dropping biscuits onto the pan.
1. Bake them in a preheated oven at 425° F for 8 to 11 minutes (oven times may vary), until the biscuits turn golden brown.
Make a Simple Icing or Glaze for Your Biscuits
Meanwhile in a separate bowl, mix up a simple powdered sugar icing, much like my favorite sugar cookie icing, but slightly thinner like a glaze.

Combine the softened or melted butter, vanilla extract, powdered sugar, and milk in a medium bowl.

When the biscuits are done and while they’re still hot, brush the sweet glaze on the top of each warm biscuit with a pastry brush, and let it melt into each biscuit.
Then serve the cinnamon biscuits warm and enjoy every bite. Cinnamon sugar biscuits are best served with a hot cup of coffee or tea, or an ice cold glass of milk.

Alternative Recipe Ingredients to Try

There are a few things you can do to add even more oomph to this cinnamon biscuits recipe…
- Sub brown sugar for half the cane sugar. Brown sugar will give a rich, still sweet, but slightly nutty flavor to the biscuits. It’s especially good if you’re adding any nuts to the mixture.
- Add raisins. The true Hardees biscuits had raisins in them.
- Mix in chopped walnuts or pecans. Or just top them off with a sprinkling of nuts.
- Add a hint of caramel extract to the frosting.
- Instead of caramel extract, try maple extract.
- Add a little bit of orange zest to either the biscuits or the icing.
Expert Tips and Recipe FAQ’s

Why are my Bisquick biscuits so dry?
I’ve found that Bisquick can make a pretty dry biscuit. 2 things that will help counteract this natural tendency… 1. Don’t over-mix the dough. Mix the ingredients just ’til they’re mixed and everything is moistened; then drop and bake. 2. You may have added too much biscuit mix; you may need to add a little bit more liquid to counteract the dry dough and get some moisture back into it.

Can I use milk instead of water with Bisquick mix?
We talked about this above in the ingredient notes. But I thought it necessary to add here too. And yes, you totally can. In fact, if you’re subbing, I recommend subbing with buttermilk. Reason why is buttermilk actually helps with the leavening process and may give you a fluffier biscuit. If milk is all you have, milk works too, and will likely give a richer flavor to the biscuits. It may also help add more moisture to the biscuits.

Can I make the unbaked biscuits the night before?
Yes, you can make the dough the night before, then bake the biscuits the next morning. In fact, refrigerating the dough overnight may actually help to make a fluffier biscuit.

Can you freeze cinnamon biscuits?
Yes, you can freeze cinnamon biscuits baked or unbaked. If freezing unbaked, drop the biscuits onto a wax paper lined cookie sheet of your choice, and freeze them for about an hour so the dough is no longer sticky. Then remove them from the freezer, and place the biscuits in an airtight container or freezer bag, and place them back in the freezer. If freezing baked, allow the biscuits to cool before placing in an airtight container or freezer bag. I would recommend waiting to glaze them right before serving, just so you don’t have the added frustration of trying to keep the frosting intact while storing and freezing.

How should you store cinnamon biscuits?
If you decide not to add icing to the biscuits, you can keep them in an airtight container out on the counter. If you decide to glaze them, since that glaze is a milk-based recipe, you may want to keep them in an airtight container in the fridge. They should keep for 2-3 days.

More Bisquick Recipes You May Enjoy for Breakfast:

If you love this Bisquick cinnamon biscuit recipe as much as I do and you’re wondering what can you make with Bisquick, you may enjoy these delicious recipes too…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Bisquick Cinnamon Biscuits

How to make Bisquick cinnamon biscuits with a powdered sugar glaze. Easy breakfast recipe you can make in a jiffy, with or without raisins!
Large Mixing Bowl
Baking Sheet
Pastry Brush
Cinnamon Biscuits:
8 teaspoons cane sugar
2 teaspoons ground cinnamon
3 1/2 cups biscuit mix
1 cup water
Glaze:
2 tablespoons salted butter (softened)
1/2 teaspoon vanilla extract
3 cups powdered sugar
1/4 cup whole milk
Pre-heat the oven to 425° F.
In a small mixing bowl, mix together the sugar and cinnamon.
In a separate large mixing bowl, add the cinnamon sugar, biscuit mix, and water. Mix everything together well, 'til a soft dough forms.
Drop the biscuits onto an un-greased baking sheet, about 1 to 2 inches apart.
Bake at 425° F for 8 to 11 minutes (oven times may vary), until the biscuits turn golden brown.
Meanwhile, mix up the icing in a large mixing bowl, combining the softened butter, vanilla extract, powdered sugar, and milk.
When the biscuits are done and while they're still hot, brush the sweet glaze on the top of each warm biscuit with a pastry brush, and let it melt into each biscuit.
Serve immediately while warm.
*I used 2 7.5-ounce Bisquick biscuit mixes for this recipe. You can use any kind of biscuit mix, or you can make homemade biscuit dough.

How Should You Store Cinnamon Biscuits?
If you decide not to add icing to the biscuits, you can keep them in an airtight container out on the counter. If you decide to glaze them, since that glaze is a milk-based recipe, you may want to keep them in an airtight container in the fridge. They should keep for 2-3 days.

Breads & Muffins
American
Bisquick biscuit recipes, Bisquick biscuits, Bisquick breakfast recipes, Bisquick cinnamon biscuits, Bisquick recipes, Bisquick sweet biscuits, cinnamon biscuits, cinnamon biscuits recipe, cinnamon drop biscuits, cinnamon sugar biscuits, Hardees biscuit recipe, Hardees cinnamon raisin biscuits
January 30, 2019
Two Ways to Make Easy Bisquick Campfire Drop Biscuits
How to make quick and easy campfire drop biscuits, using a Dutch oven or pie iron, on the grill or over a campfire. Simple Bisquick recipe for deliciously fluffy biscuits.

Drop biscuits are one of my favorite camping recipes because they complement a dinner of beef stew or a breakfast of eggs and bacon really well. They’re an easy camping food you can make ahead or cook over the campfire.

And in this case, I’m going to show you how to make easy biscuits, without any rolling out and hardly any mixing, for your next camping meal.

You’ll only need 2 ingredients for these easy drop biscuits. And you’ll only need a couple of supplies you probably already have in your camping stash to make this easy biscuit recipe.

You may also enjoy easy Bisquick cinnamon biscuits and Bisquick drop scones.

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I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR DROP BISCUITS!

If you’d rather skip all of my baking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious campfire drop biscuits recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how to video.

INGREDIENTS YOU’LL NEED FOR EASY DROP BISCUITS:

You’ll need a couple of ingredients for making biscuits the easy way…
- Your favorite biscuit mix
- Milk
WHY USE BISCUIT MIX?

You can use any kind of biscuit mix you want… I’ve used both Bisquick and Pioneer Mix.

The reason I use biscuit mix is because it’s easy, it’s quick, and it’s simple. When you’re packing up everything your family needs for a week of campfire cooking, it’s much easier to pack a box of biscuit mix than to pack every individual ingredient you need to make homemade biscuits.

I usually buy a box or even a couple envelopes of biscuit mix just to make life easier while camping. We’ve also enjoyed making other Bisquick recipes like campfire cinnamon rolls.

TIPS FOR HOW TO MAKE CAMPFIRE DROP BISCUITS

Start by mixing the biscuit mix together with the milk in a mixing bowl.

You can knead the biscuit dough in the bowl just a bit; then drop each biscuit into place on a well greased tin foil pie plate or into a pie iron (see instructions below).

If you’re mixing them ahead of time and waiting until later to cook them, you can cover them with plastic wrap, and then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.

TIPS FOR HOW TO BAKE DROP BISCUITS OUTDOORS

You’ll need one of two things… A Dutch oven (preferably with a tripod if you’re cooking them over the campfire) and/or a pie iron.

Pie irons are fun because then everyone can cook their own, and kids love being able to make their own.

DUTCH OVEN BISCUITS:

For drop biscuits, you can make a sling with aluminum foil.

Place your uncovered foil pie plate down into the Dutch oven using your sling. We like to put a few jar rings in the bottom of our Dutch oven, so our pie plate isn’t sitting directly on the bottom of the Dutch oven.

If you’re using a grill, place the Dutch oven on the grill above the coals.

If you’re baking them over a campfire, I suggest using a tripod, so that your Dutch oven can sit up off the fire, and the bottoms of your biscuits won’t burn.

Let the biscuits cook over the campfire or on the grill for probably 15 to 20 minutes. Just check them frequently to make sure they don’t burn.

PIE IRON BISCUITS:

For a pie iron recipe, spray the inside of your pie iron with cooking spray.

Place 2 or more drop biscuits inside, close it up, and hold it over the grill or fire.

Cook the biscuits for around 15 to 20 minutes. Just check them frequently to make sure they don’t burn.

Either way you bake your quick biscuits, when they’re done, you’re ready to serve them with your meal. You might even enjoy a spoonful of apple butter, apple jelly, blackberry jam, or strawberry jam with your yummy drop biscuits.

Learn how to make coffee over a fire, and you can even dip your biscuits in your coffee. Yum!

MORE EASY CAMPING RECIPES YOU MAY ENJOY:
KITCHEN AND CAMPING TOOLS YOU MAY NEED TO MAKE EASY DROP BISCUITS:

Mixing Bowl – You’ll need a bowl to mix up your biscuits.

Foil Pie Plate – This makes it easy to store your biscuits in the cooler until you’re ready to cook them.

Dutch Oven – If you want to make a whole pan of drop biscuits, you can cook them in a Dutch oven, either over the campfire on a tripod, or on the grill.

Pie Iron – If everyone would rather cook their own biscuits, this is the perfect way. It’s so fun!

CAMPFIRE DROP BISCUITS RECIPE

If you love this drop biscuits recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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Easy Campfire Drop Biscuits

How to make quick and easy drop biscuits, using a Dutch oven or pie iron, on the grill or over a campfire. Simple Bisquick recipe for deliciously fluffy biscuits.
3 cups biscuit mix
1 cup whole milk
Mix the biscuit mix* together with the milk in a mixing bowl.
You can knead the biscuit dough in the bowl just a bit; then drop each biscuit into place on a well greased tin foil pie plate.
If you’re mixing the biscuits ahead of time and waiting until later to cook them, you can cover them with plastic wrap, and then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.
Dutch Oven Recipe Instructions:
When you’re ready to bake the biscuits, you can make a sling with aluminum foil.
Place your uncovered foil pie plate down into the Dutch oven using your sling.**
If you’re using a grill, place the Dutch oven on the grill above the coals.
If you’re baking them over a campfire, I suggest using a tripod, so that your Dutch oven can sit up off the fire, and the bottoms of your biscuits won’t burn.
Let the biscuits cook over the campfire or on the grill for probably 15 to 20 minutes. Just check them frequently to make sure they don’t burn.
Pie Iron Recipe Instructions:
For a pie iron recipe, spray the inside of your pie iron with cooking spray.
Place 2 or more drop biscuits inside, close it up, and hold it over the grill or fire.
Cook the biscuits for around 15 to 20 minutes. Just check them frequently to make sure they don’t burn.
*You can use any kind of biscuit mix you want, whether it’s Bisquick, Pioneer, or another brand of biscuit mix.

**We like to put a few jar rings in the bottom of our Dutch oven, so our pie plate isn’t sitting directly on the bottom of the Dutch oven.

If you can’t use a campfire or grill, because there have been many times we were in that exact situation, you can cook them in a Dutch oven on your camp stove.

Either way you bake your quick and easy drop biscuits, when they’re done, you’re ready to serve them with your meal. You might even enjoy a spoonful of apple butter, apple jelly, blackberry jam, or strawberry jam with your yummy drop biscuits.

Camping Recipes
American
Bisquick recipes, campfire cooking, camping food, camping food ideas, camping recipes, drop biscuits, dutch oven camping recipes, pie iron
October 17, 2018
Campfire Cinnamon Rolls (in a Dutch Oven or Pie Iron)
Here are two ways to make campfire cinnamon rolls, in a Dutch oven or pie iron, over the campfire or on the grill. This ooey gooey, delicious camping recipe makes an easy breakfast you can make ahead and cook outdoors! It’s perfect for the whole family; kids can help too!

People ask what we eat when we’re camping, and we pretty much eat anything we’d eat at home; in fact, here are some of our most popular camping recipes. We even make cherry cobbler over the campfire! Of course, we try to keep meals simple and easy; and these camping cinnamon rolls are no exception.

If you’re like me and love a good visual, you’ll find a video further below that’ll walk you thru the steps for how to make this easy campfire cinnamon rolls recipe on your next camping trip.

Why You’ll Love These Camping Breakfast Desserts
- You can mix up a batch of campfire cinnamon rolls (and the icing for them) ahead of time and take it all with you in the cooler. I’ll have some easy storage tips for you below.
- Like my homemade biscuit cinnamon rolls and Bisquick sweet muffins, these gooey cinnamon buns taste just as good as cinnamon rolls.
- Just like drop biscuits, you can cook camp cinnamon rolls over a grill or a campfire in the fire pit.
- Make Dutch oven cinnamon rolls or pie iron cinnamon rolls, or both; the choice is up to you!
- While we’ve taken canned cinnamon rolls camping with us, I’m just not a huge fan of store-bought cinnamon rolls. This is such an easy recipe; and even though this is a biscuit mix or Bisquick recipe, they taste so good, and our boys absolutely love it when we make fun camping desserts (like these toasted skillet s’mores). Your kids will love them too.
Related Recipes: Bisquick cinnamon biscuits and cinnamon Bisquick scones.
Ingredients and Substitutions Notes:

Gather a few simple ingredients to make this cinnamon roll recipe…
- Biscuit Mix – You can use whatever brand biscuit mix you like; I prefer to use a buttermilk baking mix for this recipe, mainly because of the purpose the buttermilk serves in helping with leavening, or the rise of the biscuits.
- Whole Milk – You can also use 2% or skim milk, if you don’t have whole milk.
- Salted Butter – This will need to be melted. Be sure to use salted, as this adds to the flavor.
- Cane Sugar – You can also use granulated sugar.
- Ground Cinnamon
- Vanilla Extract
- Almond Extract – This just adds a little flavor kick to the powdered sugar icing that goes on top of the rolls.
- Powdered Sugar or Confectioners Sugar
How to Make Campfire Cinnamon Rolls

I recommend mixing these up at home and then packing them in a cooler for cooking later over the campfire (or grill). If you can’t use a campfire or grill, because there have been many times we were in that exact situation, you can cook them in a Dutch oven on your camp stove.
How to Mix and Roll the Dough
1. In a large mixing bowl, mix the biscuit mix and milk together until you have a nice sticky dough.
2. In a separate smaller bowl, mix together the cinnamon and sugar.
3. Spread a little flour out on a clean surface, and knead your dough just enough so it’s not sticky anymore.
4. On the lightly floured surface, roll out the dough to about 1/4 inch thickness.
5. Brush on the melted butter; then sprinkle it with the cinnamon sugar mixture.
6. Roll the dough tightly into a log. Then cut it into 1-inch slices.
7. Place each slice upright in a foil pie plate, in a single layer. Once the pie plate is full, just cover with plastic wrap, and then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.
Now if you want frosted cinnamon rolls, you gotta mix up the icing quick.
How to Make Powdered Sugar Icing for Camp Cinnamon Rolls

You can use this easy sugar cookie icing, but you may want to cut it down because you won’t need that much.

In a mixing bowl, mix together the softened butter, vanilla extract, and almond extract.

Add the milk to the mixture.

Slowly add the powdered sugar to the mixture, mixing it in as you go.

Once everything is mixed together, the icing should be smooth and creamy, free of any lumps.
Once the icing is made, store it in a simple squeeze bottle with a lid and tip cover, and put it in the cooler. This makes it easy to both store in your cooler and then squeeze right on your cinnamon rolls after they’ve cooked. No mess, no fuss; it’s so simple and easy!
2 Ways to Bake Cinnamon Rolls Outdoors

You’ll need one of two things… A Dutch oven and/or a pie iron. Pie irons are fun because then everyone can cook their own, and kids love being able to make their own.
1. Dutch Oven Cinnamon Rolls

For Dutch oven cinnamon rolls, make a sling with aluminum foil.

Place your uncovered foil pie plate down into the Dutch oven using the sling. We like to put a few canning jar rings in the bottom of our Dutch oven, so the pie plate isn’t sitting directly on the bottom of the Dutch oven; this helps prevent the bottoms of the cinnamon rolls from burning.
1. Place the Dutch oven over the hot coals of a campfire; or place campfire-approved cooking grate above the hot coals in a grill, and place the Dutch oven on the grate. Then let the rolls cook for probably 10 minutes or a little more, ’til they’re golden brown and done. If you want to cook directly over the campfire, you can use a tripod, so your Dutch oven can sit up off the large flames, and the bottoms of your cinnamon rolls won’t burn. However you cook them, just check them frequently to make sure they don’t burn.
2. Pie Iron Cinnamon Rolls

Spray the inside of a pie iron with cooking spray.

Place 2 or more cinnamon rolls inside, close it up, and hold it over the grill or fire, rotating every 30-60 seconds.
1. Cook the cinnamon rolls for around 10 minutes, or ’til they’re golden brown and done. Just check them frequently to make sure they don’t burn.
Now Drizzle the Icing
1. When your campfire cinnamon rolls are done, just squeeze on the icing, and they’re ready to eat! Yum!
Camping cinnamon rolls are easy and fun to make for the whole family! I love that I can make them ahead in just a few minutes and pack them in the cooler for a fun surprise treat at breakfast.

Expert Tips and Recipe FAQ’s

What’s the difference between cinnamon rolls and cinnamon buns?
There are a few differences between the two. Cinnamon buns usually have both brown sugar and nuts added; the brown sugar gives them a much sweeter flavor. They also don’t usually have icing; they’re usually sticky and served as is without any icing on top.

Can you cook these in a skillet, on the stove, or on a roasting stick?
Sure! As long as you have a lid for the skillet, you can cook campfire cinnamon rolls over the coals for the same amount of time. You can also cook cinnamon rolls on the stove in a skillet or on a griddle; just be sure to flip the cinnamon rolls, so each part of the roll cooks through and is golden brown when done. As for roasting on a stick, you can also keep the rolls whole or untwist the rolls and place the rolls or dough on long roasting sticks; then hold the rolls or delicious campfire cinnamon roll-ups over the campfire to cook, kinda like you would if you were roasting marshmallows or hot dogs. Just keep in mind they might not be as moist, and you may lose some of that gooey filling.

What’s the best way to keep from burning the bottom of cinnamon rolls?
Like I mentioned above, putting canning jar rings in the bottom of the Dutch oven, then setting the foil pan full of cinnamon rolls on those jar rings, helps to prevent burning. You can also place each individual roll in an orange peel, from a hollowed-out orange, in the pan; this not only helps prevent burning, it also gives a slight orange flavor to the rolls, which pairs really well with cinnamon. Then also, keeping the pan off the open flame and to the side over hot coals instead will also help to prevent burnt rolls.

How should you store leftovers?
Definitely put any leftovers in an airtight container or sealed bag in the cooler. If you use a foil pan, you can even cover that foil pan, bag it, and put it in the cooler.

More Camping Recipes:

If you love these camp cinnamon rolls, you’ll love our other camping recipes you can enjoy in the great outdoors…
- 30+ scrumptious camping recipes
- Easy omelet breakfast muffin
- How to make campfire coffee – Can’t have cinnamon rolls without a hot cup of coffee.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Campfire Cinnamon Rolls

Here are two ways to make campfire cinnamon rolls, in a Dutch oven or pie iron, over the campfire or on the grill. This ooey gooey, delicious camping recipe makes an easy breakfast you can make ahead and cook outdoors! It's perfect for the whole family; kids can help too!
Large Mixing Bowl
Rolling Pin
Pastry Brush
Foil Pie Plate
Camping Dutch Oven
Pie Iron
Squeeze Bottle
Rolls:
3 cups biscuit mix
1 cup whole milk
1 tablespoon salted butter (melted)
2 teaspoons ground cinnamon
1/4 cup cane sugar
Icing:
1 tablespoons salted butter (softened)
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup whole milk
1 1/2 cups powdered sugar
Mix and Roll the Dough:
In a large bowl, mix the biscuit mix and milk together until you have a nice sticky dough.
In a separate smaller bowl, mix together the cinnamon and sugar, and set aside.
Spread a little flour or biscuit mix out on a clean surface, and knead your dough just enough so it's not sticky anymore.
Roll out the dough to about 1/4 inch thickness.
Brush the melted butter onto the dough; then sprinkle it with the cinnamon sugar mixture.
Roll the dough tightly into a log. Then cut it into 1-inch slices.
Place each slice upright in a foil pie plate.
Once the pie plate is full, cover it with plastic wrap; then place the whole pie plate down in a plastic gallon bag, seal it, and place it in your cooler.
Make Powdered Sugar Icing:
In a mixing bowl, mix together the softened butter, vanilla extract, and almond extract.
Add the milk to the mixture.
Slowly add the powdered sugar to the mixture, mixing it in as you go.
Once everything is mixed together, the icing should be smooth and creamy, free of any lumps.
Once the icing is made, store it in a simple squeeze bottle with a lid and tip cover, and put it in the cooler.
How to Bake Dutch Oven Cinnamon Rolls:
For Dutch oven cinnamon rolls, make a sling with aluminum foil.
Place your uncovered foil pie plate down into the Dutch oven using the sling. We like to put a few jar rings in the bottom of our Dutch oven, so the pie plate isn't sitting directly on the bottom of the Dutch oven.
Let the rolls cook over the coals of a campfire, or on the grate above the coals in the grill, for probably 10 minutes or a little more, 'til they're golden brown and done. If you want to cook directly over the campfire, you can use a tripod, so your Dutch oven can sit up off the fire, and the bottoms of your cinnamon rolls won't burn. However you cook them, just check them frequently to make sure they don't burn.
How to Bake Pie Iron Cinnamon Rolls:
Spray the inside of a pie iron with cooking spray.
Place 2 or more cinnamon rolls inside, close it up, and hold it over the grill or fire, rotating every 30-60 seconds.
Cook the cinnamon rolls for around 10 minutes, or 'til they're golden brown and done. Just check them frequently to make sure they don't burn.
When your campfire cinnamon rolls are done, just squeeze on the icing, and they're ready to eat! Yum!
I recommend mixing these up at home and then packing them in the cooler for cooking over the campfire (or grill). If you can’t use a campfire or grill, because there have been many times we were in that exact situation, you can cook them in a Dutch oven on your camp stove.

Definitely put any leftovers in an airtight container or sealed bag in the cooler. If you use a foil pan, you can even cover that foil pan, bag it, and put it in the cooler.

Breakfast & Brunch, Dessert
American
campfire cinnamon rolls, camping cinnamon rolls, Dutch oven cinnamon rolls, pie iron cinnamon rolls
July 31, 2018
Easy Biscuit Cinnamon Rolls
Biscuit Cinnamon Rolls are quick, easy to make, and no rise too! Deliciously sweet and irresistible, ooey gooey, homemade breakfast treats.

Biscuit Cinnamon Rolls are a quick and easy version of cinnamon rolls, especially given the fact that they require no yeast and no rise time. In some ways, I like these yummy treats even more than traditional cinnamon rolls made with yeast.

While you still have to roll them out, it doesn’t seem like quite as much work. And they’re still fluffy. They’re so fluffy and so ooey gooey. They’re perfect for when you’re craving traditional cinnamon rolls but don’t feel like going to all the work and dealing with all the wait time.

While I didn’t add raisins to this batch, you can totally add raisins to yours. When they’re warm right out of the oven is when you’ll want to spoon on the powdered sugar icing, which gives them even more of a gooey texture.

These cinnamon rolls make a perfect holiday breakfast treat… In fact, I’ve already planned to make these again Christmas morning. And I’m definitely adding this recipe to my list of The Best Christmas Recipes for Your Holiday Celebrations.

Tips for how to make Easy Biscuit Cinnamon Rolls
- First, you’ll need to gather your ingredients… You’ll need all-purpose flour, baking powder, salt, unsalted butter, milk, sugar, ground cinnamon, salted butter, and possibly raisins. For the icing, you’ll need salted butter, vanilla extract, heavy whipping cream, and powdered sugar.
- Pre-heat the oven to 425°.
- Mix up the dough for my Easy Homemade Biscuits, or you can mix up the dough from our Campfire Cinnamon Rolls.
- Once you have your dough mixed up, sprinkle a handful of flour on a clean surface. Take your dough and knead a bit of flour into it, shaping it with your hands.
- Use a rolling pin to roll the dough out to about a 1-inch thickness.
- In a cereal-sized bowl, mix together the sugar and cinnamon.
- Melt the salted butter.
- Brush the butter onto your rolled out dough.
- Sprinkle the cinnamon sugar mixture all over the dough, giving the dough an even covering.
- If you want raisins, sprinkle them all over the dough, as well.
- Somewhat tightly, roll the dough into a long, thick roll. Slice into approximately 1-inch wide pieces.
- Place the cinnamon rolls, face up, into a greased pan.
- Bake the cinnamon rolls at 425° for about 20 minutes or until the tops begin to turn a warm golden hue.
- While the cinnamon rolls are baking, mix up a simple powdered sugar icing. You can use my Easy Sugar Cookie Icing, but I do recommend cutting the ingredients down because you don’t need near as much icing as the recipe will make… I’d suggest cutting it down to 1/4 of what it calls for and leave out the almond extract. Note: You want the icing to be thin enough to brush onto the cinnamon rolls, so alternate powdered sugar and heavy whipping cream until you achieve your desired consistency.
- Once the cinnamon rolls are baked, remove them from the oven, and let them cool for about 5 minutes.
- Brush or spoon the icing onto the tops of the cinnamon rolls. Serve and enjoy!
Alternative options for Biscuit Cinnamon Rolls
- Raisins are optional, so add them if you want; or leave them out if you don’t.
- You could add crumbled pecans or walnuts to the dough when you sprinkle on the cinnamon/sugar mixture.
- You can substitute a little bit of brown sugar for some of the regular sugar in the cinnamon/sugar mixture you sprinkle onto the dough.
- Use fruit jam or even something like Nutella in place of the butter and cinnamon/sugar mixture. I haven’t tried this, but I kinda bet it would be good.
- Mix up more of a cream cheese frosting, like this Caramel Cream Cheese Glaze, instead of a powdered sugar icing.
If you try any of these alternative options, let me know how they turned out by leaving me a comment below. I’d love to hear from you!

Looking for more sweet breakfast treats?
Kitchen tools you may need to make Easy Biscuit Cinnamon Rolls

Mixing Bowl – My handled bowl is probably my favorite bowl to use; I use it all the time, especially when mixing up biscuits or pie crust.
Pastry Blender – This helps to really cut in the butter with the dry ingredients when you’re mixing up the biscuit dough.
Rolling Pin – I use my rolling pin anytime I make dinner rolls, biscuits, pie crust, etc.
Cereal-Sized Bowl – A cereal-sized bowl is the perfect size for mixing up a small batch of icing.
Pastry Brush – You can either brush the icing on or spoon it on. A brush helps you to spread the icing over the cinnamon roll.
Plastic Spatula – Works so well for slicing the dough into cinnamon rolls, and then separating the cinnamon rolls when serving.
Round Cake Pan – I used a 9-inch round cake pan for this batch, and it’s the perfect size.

Want to see how to make Biscuit Cinnamon Rolls? Watch our video!

Print the recipe for Easy Biscuit Cinnamon Rolls
Biscuit Cinnamon Rolls

Biscuit Cinnamon Rolls are quick, easy to make, and no rise too! Deliciously sweet and irresistible, ooey gooey, homemade breakfast treats.
Biscuit Cinnamon Rolls:
1 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup unsalted butter
1 cup whole milk
1/3 cup cane sugar
2 teaspoons ground cinnamon
3 tablespoons salted butter (melted)
1/4 cup raisins (optional)
Icing:
2 tablespoons salted butter (softened)
1/2 teaspoon vanilla extract
1/2 cup whole milk
2 1/2 cups powdered sugar
Pre-heat the oven to 425° F, and grease a 9-inch round cake pan with cooking spray.
Whisk together the flour, baking powder, and salt.
Using a pastry blender, cut the unsalted butter into the flour mixture, 'til it makes fine crumbles.
Make a well in the center of the mixture, and add the milk. Mix together well.
Sprinkle a handful of all-purpose flour on a clean surface. Knead the biscuit dough into the flour, shaping it with your hands. Using a rolling pin, roll the dough out to about a 1-inch thickness.
In a small bowl, mix together the sugar and cinnamon.
Brush the melted butter all over the rolled out dough.
Sprinkle the cinnamon sugar mixture all over the dough, giving the dough an even covering.
If you want raisins, sprinkle them all over the dough, as well.
Somewhat tightly, roll the dough into a long, thick roll.
Then slice it into approximately 1-inch wide pieces.
Place the cinnamon rolls, face up, into the prepared pan.
Bake the cinnamon rolls at 425° F for about 20 minutes, or 'til the tops begin to turn a warm golden hue.
To make the icing, mix together the softened butter and vanilla extract in a large mixing bowl.
Add the milk to the mixture.
Then slowly mix in the powdered sugar. You want the icing to be thin enough to brush onto the cinnamon rolls.
Once the cinnamon rolls are baked, remove them from the oven, and let them cool for about 5 minutes. Keep the rolls in the pan.
Brush the icing onto the tops of the cinnamon rolls, and serve them immediately.
Breads & Muffins, Breakfast & Brunch
American
biscuit cinnamon rolls, easy biscuit cinnamon rolls
Pin this recipe to save it for later!
December 21, 2017
Easy Homemade Biscuits from Scratch
Easy homemade biscuits from scratch using only 5 simple ingredients. Quick recipe that’s perfect for both breakfast and dinner.

Easy homemade biscuits can be paired with just about any meal and sometimes even dessert; they’re absolutely perfect with strawberry freezer jam, apple jelly, homemade apple butter, and blackberry jam. Though we’re more careful about how much bread we consume these days, I always start to crave these in cooler weather.

Grandma’s biscuit recipe has been my mainstay for awhile now. She used to keep the recipe taped, on a small piece of notebook paper, to the inside of her cabinet door next to the stove. Since my mom now has that little slip of paper on the inside of her cabinet door (Grandma’s handwriting and all), I had to take a picture of it on a recent visit so I’d have it.

While I’ve tweaked the recipe just a pinch (I’ve added an extra 1/2 teaspoon of salt, I use butter instead of shortening, and I use 1 cup of milk in place of 3/4 cup), they’re still Grandma’s biscuits. Delicious as ever.

Easy homemade biscuits take minutes to make.

Mix together the flour, baking powder, and salt.

Slice the butter into the flour mixture, and mix together with a pastry blender.

Make a well in the center of your mixture, and add the milk. Mix together well.

Sprinkle a handful of flour on a clean surface. Take dough and knead a bit of flour into it, shaping it with your hands. Roll the dough out to about a 1 to 2 inch thickness with a rolling pin. Cut biscuits out with either a biscuit cutter or a cup/glass. Place biscuits in a greased baking dish or iron skillet. Brush the biscuit tops with a bit of melted butter, if desired.

Bake at 425° for about 20 minutes or until tops begin to turn a warm golden hue.

Serve while warm with homemade butter, jam, honey, strawberry jam, blackberry jam, or all by themselves. Enjoy!

Looking for more recipes made with biscuits?

Easy Biscuit Cinnamon Rolls

Chicken Pot Pie with Biscuits

Old-Fashioned Strawberry Shortcake with Grandma’s Biscuits

Grands Mini Supreme Pizzas

Cinnamon Biscuits

Two Ways to Make Easy Bisquick Campfire Drop Biscuits

Print the recipe for Easy Homemade Biscuits
Easy Homemade Biscuits from Scratch

Easy homemade biscuits from scratch using only 5 simple ingredients. Quick recipe that’s perfect for both breakfast and dinner.
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup unsalted butter
1 cup milk
Extra butter for brushing on top (optional)
Pre-heat oven to 425°.
Mix together the flour, baking powder, and salt.
Slice the butter into the flour mixture, and mix together with a pastry blender.
Make a well in the center of your mixture, and add the milk. Mix together well.
Sprinkle a handful of flour on a clean surface. Take dough and knead a bit of flour into it, shaping it with your hands. Roll the dough out to about a 1-2 inch thickness with a rolling pin.
Cut biscuits out with either a biscuit cutter or a cup/glass. Place biscuits in a greased pan or iron skillet.
Brush tops of biscuits with a bit of melted butter, if desired.
Bake at 425° for about 20 minutes or until the biscuit tops begin to turn a warm golden hue.
Serve while warm with butter, jam, honey, strawberry jam, blackberry jam, or all by themselves. Enjoy!
Breads & Muffins
American
biscuits, biscuits from scratch, easy homemade biscuits, homemade biscuits
Pin the recipe for later!
August 28, 2017
Chicken Pot Pie with Biscuits
Chicken Pot Pie with Grandma’s biscuits, filled with a medley of vegetables in a creamy sauce, seasoned with sage. Ultimate comfort food dinner recipe.

Chicken pot pie really is the ultimate comfort food. Topped with biscuits, this is one of my all-time favorite dinner recipes, right up there with my family’s favorite beef pot pie.

When I originally came up with this recipe, I knew I wanted to use something other than thyme for flavor. I’ve used thyme before, and it seems to be the quintessential pot pie herb. But I’m just not a fan.

It’s kinda like my husband with cilantro. It’s just not his thing.

As I scavenged through our spice rack, I found a bottle of sage. Why not? I knew that it’s good with both turkey and chicken, so it stood to reason that it would provide a really nice flavor.

Flavor indeed! Sage, along with a little salt and pepper, add just the kind of flavor I crave in my pot pie. It’s oh so creamy delicious, and the flavors rock this pot pie out!

Learn how to make my Chicken Pot Pie.

Your first step is to wash, peel, and chunk up your potatoes. You’ll also need to chop the carrots. Add them to a saucepan, cover with water, and bring to a rolling boil, cooking ’til softened.

Meanwhile, make the chicken broth or have ready-made chicken broth ready to go. I prefer to use a kind of chicken base to make it quickly.

Add butter to a large skillet, and sauté onions and celery ’til tender. Add broth and heavy whipping cream to the onion/celery mixture in the skillet.

Slowly whisk the flour into the creamed mixture, making sure there are no lumps. Add sage, salt, and pepper for seasoning. Allow this creamed mixture to simmer until it thickens to the right consistency for pot pie; you want it to be almost or about as thick as gravy.

Add all your vegetables and chicken to the creamed mixture, combining everything well. Allow to heat and cook for about 10 minutes. Pour into a greased 9″ x 13″ baking dish.

Mix up and cut out easy homemade biscuits and place on top. You can even use canned biscuits. But I highly recommend homemade.

Bake at 425° for about 20 minutes. Remove from the oven, serve while warm, and enjoy the comfort of homemade chicken pot pie.

Looking for more dinner recipes?
Print the recipe for Chicken Pot Pie with Biscuits.
Chicken Pot Pie with Biscuits

Chicken Pot Pie with Grandma’s biscuits, filled with a medley of vegetables in a creamy sauce, seasoned with sage. Ultimate comfort food dinner recipe.
Pie Filling:
4 small potatoes (peeled and chunked)
3 carrots (chopped)
3 tablespoons salted butter
1/2 cup yellow onion (minced)
1 stalk celery (chopped)
2 cups chicken broth
2 cups heavy whipping cream
1/2 cup all-purpose flour
1/2 teaspoon ground sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 cups frozen peas
14.5 ounces green beans (drained)
1 cup frozen corn
2 chicken breasts (cooked and shredded)
Biscuits:
1 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup unsalted butter
1 cup whole milk
Pre-heat the oven to 425° F, and grease a 9×13 baking dish with cooking spray.
Add the potatoes and carrots to a medium saucepan, cover with water, and bring to a rolling boil, cooking 'til softened.
Add the butter to a large skillet, and melt over low to medium heat.
Sauté the onions and celery in the butter 'til softened.
Stir the chicken broth and heavy whipping cream into the onion mixture in the skillet.
In a small mixing bowl, whisk together the flour, sage, salt, and pepper.
Slowly whisk the flour mixture into the creamed mixture, making sure there are no lumps.
Allow the creamed mixture to simmer until it thickens to the right consistency for pot pie; you want it to be almost or about as thick as gravy.
Add the potatoes, carrots, peas, green beans, corn, and shredded chicken to the creamed mixture, combining everything well.
Simmer in the skillet over low to medium heat for about 10 minutes.
Then pour the mixture into a greased 9"x13" baking dish.
To quickly make the biscuits, whisk together the flour, baking powder, and salt.
Using a pastry blender, cut the butter into the flour mixture, 'til it makes fine crumbles.
Make a well in the center of the mixture, and add the milk. Mix together well.
Sprinkle a handful of all-purpose flour on a clean surface. Knead the biscuit dough into the flour, shaping it with your hands. Using a rolling pin, roll the dough out to about a 1-2 inch thickness.
Cut the biscuits out with a biscuit cutter or cup.
Place the biscuits on top of the pot pie in the baking dish.
Bake at 425° F for about 20 minutes, 'or 'til everything is bubbly and the biscuits are golden.
Remove from the oven, and serve while warm.
Dinner Ideas, main dish
American
chicken pot pie, chicken pot pie with biscuits
August 24, 2017
Old-Fashioned Strawberry Shortcake with Grandma’s Biscuits
Don’t you just love berry season? It seems like it came early this year here in our little corner of Arkansas.

Every year around this time I have to make all the things with delicious fresh-picked strawberries, including strawberry cream pie, strawberry freezer jam, strawberry delight, and strawberry shortcake. And fresh strawberries make the ultimate mini fruit pizzas! Because who doesn’t love a good old-fashioned strawberry shortcake, especially when it involves Grandma’s biscuits?

And of course, the star of the show… Red, juicy strawberries.

Speaking of Grandma’s Biscuits…

For as long as I can remember, Grandma kept a slip of paper taped to the inside of her cabinet door. That slip of paper held her favorite biscuit recipe, handwritten in her own handwriting. My mom now has that same slip of paper taped to the inside of her cabinet door. And I’m considering writing out the recipe and taping it to the inside of our cabinet.

We love making these biscuits. They can be rolled out or dropped. For this particular recipe, I actually grabbed spoonfuls and shaped them by hand, so they were more like drop biscuits. I also added in a teaspoon of sugar just to add a li’l sweetness to the recipe since I planned to use them for strawberry shortcake.

Gobs of Creamy Whipped Cream

Before I actually created this recipe, I had this idea to add cream cheese to the homemade whipped cream I planned to make. Dan wasn’t sure it would work; frankly, I wasn’t either. But like I’ve said before, cream cheese is one of my favorite ingredients. Ever.

Well, it worked. The whipped cream is so creamy and flavorful. It definitely adds a special touch to the shortcake.

Print the Recipe for Old-Fashioned Strawberry Shortcake with Grandma’s Biscuits

Below is the printable recipe for this scrumptious old-fashioned strawberry shortcake using Grandma’s biscuits. Enjoy!
Old-Fashioned Strawberry Shortcake with Grandma’s Biscuits

Strawberry Shortcake made with a cream cheese whipped cream, Grandma's biscuits, and juicy red strawberries! Print the recipe for Old-Fashioned Strawberry Shortcake with Grandma's Biscuits.
Biscuits –
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon sugar
1/3 cup unsalted butter
3/4 cup milk
Whipped Cream –
2 ounces cream cheese
2 cups heavy whipping cream
1 teaspoon vanilla extract
1/2 cup powdered sugar
Strawberries (washed and sliced)
For the biscuits, mix together flour, baking powder, salt, and sugar in a medium bowl.
Use a pastry blender to blend flour mixture together with cold sliced butter. Continue until mixture is well blended.
Add milk to mixture, and mix well. You should be left with a somewhat sticky but still manageable dough.
Grab spoonfuls of dough and shape into biscuits about 3/4 inch thick. Place on ungreased cookie sheet.
Bake at 425° for about 15-20 minutes, or until tops are beginning to turn golden.
Meanwhile, wash strawberries.
Mix together cream cheese, heavy whipping cream, vanilla, and powdered sugar to form a whipped cream.
Once the biscuits have cooled, slice a biscuit in half.
Place bottom half of biscuit on plate. Add a layer of sliced strawberries, followed by a generous layer of whipped cream, then another layer of sliced strawberries. Top with the top half of the biscuit.
Add a small dollop of whipped cream to the top, followed by a whole strawberry.
Serve and enjoy!
Desserts
American
old-fashioned strawberry shortcake, strawberry shortcake, strawberry shortcake with biscuits
Can’t make it just yet? Pin it for later!
April 30, 2017