3-Ingredient Bisquick Biscuits
I’ve made these 3-ingredient Bisquick biscuits more times than I can count when I needed warm bread fast for dinner or last-minute guests. They’re pillowy, slightly tangy from the sour cream, and surprisingly light thanks to the Sprite. If you like quick, low-fuss baking that still tastes homemade, this is one to keep in your weeknight rotation — and if you enjoy ultra-simple breakfasts, try a similar sweet idea like three-ingredient banana pancakes for an easy morning treat.
Why you’ll love this dish
These biscuits are the definition of convenience without sacrificing texture. With just three pantry-friendly ingredients and about 12 minutes in the oven, you can have warm biscuits to sop up stew, prop up a sandwich, or serve with honey and jam for brunch. They’re budget-friendly, require no rolling or cutters, and are forgiving — good for bakers of all levels.
“Light, warm, and wildly easy — the perfect emergency biscuit recipe. My kids asked for seconds!” — home cook review
Besides speed, these biscuits are flexible: swap flavors or toppings, scale the batch, and even make them dairy-free with a few tweaks. They’re ideal for weeknight dinners, potlucks, or when you want fresh bread but not a long baking project.
Step-by-step overview
You’ll mix dry and wet, fold gently to keep the texture, drop spoonfuls on a lined sheet, and bake until golden. Expect about 15–20 minutes total from start to finish (including preheating). No rolling, no cutting — just quick assembly and a hot oven do the work.
Gather these items
Key ingredients
- 2 cups Bisquick baking mix
- 1 cup sour cream (full-fat gives best tenderness; Greek works fine)
- 1 cup Sprite (regular; not diet — see notes below)
Optional notes/substitutions:
- For a dairy-free option, replace sour cream with a thick plant-based yogurt or full-fat coconut yogurt (texture will vary).
- If you don’t have Bisquick, you can make a quick substitute with flour, baking powder, and salt, but results will differ.
- Use chilled sour cream for a slightly firmer dough.
Directions to follow
- Preheat the oven to 450°F (232°C). Position a rack in the middle of the oven.
- In a large bowl, stir the 2 cups of Bisquick and 1 cup sour cream together until roughly combined. Use a spatula; don’t overwork.
- Pour in 1 cup Sprite and gently fold it into the mixture just until combined. The dough should be slightly sticky and lumpy.
- Line a baking sheet with parchment. Drop heaping spoonfuls (about 2 tablespoons each) onto the sheet, spacing them 1–2 inches apart.
- Bake for 10–12 minutes, until the tops are golden and the bottoms are set.
- Remove from the oven and serve warm. These are best the same day.
Best ways to enjoy it
Serve them warm with butter, honey, or jam for breakfast. For dinner, split and pile with pulled chicken, sausage gravy, or use as a quick slider bun. Try:
- Brushed with melted garlic butter and sprinkled with parsley for a savory side.
- Served alongside chili or beef stew for soaking up sauces.
- Halved, toasted, and layered with ham and cheese for an easy lunch.
Pair with a fresh salad or roasted vegetables for a balanced plate. These biscuits are a neutral canvas — sweet or savory toppings both work beautifully.
Storage and reheating tips
- Short-term: Keep leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store up to 4 days in an airtight container; bring to room temp before reheating.
- Freezing: Freeze on a sheet pan until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 8–10 minutes, or thaw in the fridge overnight and warm for 4–6 minutes.
- Reheating: Microwave a biscuit for 10–15 seconds for a quick warm-up, or toast/simmer in a 350°F oven for a crisper exterior.
Food safety note: cool biscuits to room temperature before sealing in containers to avoid condensation and sogginess.
Pro chef tips
- Don’t overmix. Fold gently once the Sprite is added — overworking activates gluten and makes biscuits dense.
- Use a cookie scoop or two spoons to keep portions even so they bake uniformly.
- For a crisper top, brush with melted butter in the last minute of baking.
- If your oven runs hot, check at 8 minutes to avoid overbrowning.
- Position the rack in the middle for the most even rise.
- If biscuits spread too much, chill the spooned dough on the baking sheet for 10 minutes before putting in the oven.
Creative twists
- Herb & cheddar: Fold in 1/2 cup grated sharp cheddar and 1 tablespoon chopped fresh chives.
- Sweet cinnamon-sugar: Brush warm biscuits with butter and sprinkle cinnamon sugar for a scone-like treat.
- Jalapeño cheddar: Stir in minced jalapeño and shredded pepper jack for a spicy kick.
- Gluten-free: Use a gluten-free Bisquick-style mix and ensure sour cream is GF.
For more three-ingredient dessert inspiration, try a festive spin like three-ingredient peppermint cloud cookies for after-dinner sweets.
Common questions
Q: How long does the recipe take from start to finish?
A: About 15–20 minutes total: 3–5 minutes to mix, then 10–12 minutes to bake (plus preheat time).
Q: Can I use diet or sugar-free soda?
A: Avoid diet soda. The sugar and carbonation in regular Sprite help tenderize and leaven the biscuit slightly; diet sodas will alter texture and flavor.
Q: Will these be flaky like traditional biscuits?
A: They’re tender and soft rather than layered and flaky like butter-rich rolled biscuits. The sour cream adds richness while Sprite adds lift.
Q: Can I double the recipe?
A: Yes. Use a larger mixing bowl and bake on two sheets as needed. Don’t crowd the pan — leave space between drops.
Q: Are these safe to make ahead?
A: Dough doesn’t store well long-term; better to bake and then store/freeze finished biscuits. See storage tips above.
Conclusion
If you want a rapid, reliable biscuit that uses just three ingredients and minimal fuss, this recipe delivers. For variations and more three-ingredient baking ideas, see this easy round-up of similar Biscuit recipes on Bisquick Biscuits | All Things Mamma, and for a slightly different technique and serving suggestions take a look at Bisquick Biscuits (Quick and Easy!) – My Baking Addiction.
Bisquick Biscuits
Ingredients
Key Ingredients
- 2 cups Bisquick baking mix
- 1 cup sour cream Full-fat gives best tenderness; Greek works fine
- 1 cup Sprite Regular; not diet
Optional Notes/Substitutions
- thick plant-based yogurt or full-fat coconut yogurt Dairy-free option
Instructions
Preparation
- Preheat the oven to 450°F (232°C) and position a rack in the middle.
- In a large bowl, stir 2 cups of Bisquick and 1 cup of sour cream together until roughly combined.
- Pour in 1 cup of Sprite and gently fold it into the mixture just until combined.
- Line a baking sheet with parchment. Drop heaping spoonfuls (about 2 tablespoons each) onto the sheet, spacing them 1–2 inches apart.
Baking
- Bake for 10–12 minutes until the tops are golden and the bottoms are set.
- Remove from the oven and serve warm. These are best the same day.
