Biscuits with Pancake Mix

If you’ve got pancake mix in the pantry, you’re just two ingredients away from the fluffiest homemade biscuits. These pancake mix biscuits are soft on the inside, lightly crisp on the outside, and have a rich, buttery flavor that goes with just about everything. They’re quick, easy, and perfect for breakfast, dinner, or anytime in between.

Pancake Mix Biscuits (Easy 2-Ingredient Recipe)

I’ve made a lot of biscuits over the years, but nothing beats the simplicity and flavor of these pancake mix biscuits. If you’ve got a box of pancake mix in your pantry, you’re already halfway to the softest, fluffiest biscuits ever—with just two ingredients and no fussy dough to deal with.

What I love most is how quick and effortless they are. I’m usually not a fan of the extra steps it takes to make classic biscuits, but this shortcut skips the stress without sacrificing flavor. You just mix, cut, and bake—and what comes out of the oven is golden brown, tender in the middle, and perfectly crisp on the edges. 

I also love that these biscuits are just as delicious for breakfast as they are as a side with dinner. You can top them with all your favorite spreads, such as butter, honey, jams, and jellies. Or serve them with a comfort food meal, such as this meatloaf with stuffing or a chicken and stuffing casserole.

Ingredients

• 2 ¼ cups pancake mix: your favorite one! I used Krusteaz buttermilk pancake mix. 
• ⅔ cups milk: make sure it's cold. I used whole milk for a richer flavor, but any milk will work great.
• 2 tablespoons melted butter: optional for brushing the baked biscuits. I used salted butter but unsalted works too.

How To Make Biscuits with Pancake Mix

Step 1: Prepare and make the dough

Line a baking sheet with parchment paper and preheat the oven to 350°F (180 °C). In a large bowl, mix the pancake mix and milk until a soft dough forms. 

Step 2: Roll out the dough

Sprinkle some more pancake baking mix or flour on a clean work surface or counter. Place the dough on top and roll it out with a rolling pin until it's about ½ inch thick. If your dough is sticking to the rolling pin, rub a bit of the mix or flour on it.

Step 3: Cut the biscuits

Once your dough is rolled, cut out about 8 biscuits. You can either use a biscuit cutter or a drinking glass with nonstick cooking spray on the rim.

Step 4: Bake the biscuits

Place the biscuits spaced evenly on the prepared baking sheet and bake in the oven for 12-15 minutes, or until they're nicely golden brown.

Step 5: Serve and enjoy

As soon as they're baked, brush the tops with melted butter for extra-tender biscuits. Then serve warm with your favorite toppings and enjoy!

Expert Tips For Perfect Pancake Mix Biscuits

• Skip the kneading: Don’t knead the dough like traditional biscuits—just use a rubber spatula or wooden spoon to mix until the dough comes together gently. Minimal handling = tender biscuits.
• Mix just until combined: For light and flaky results, stir the dough only until the pancake mix and milk are incorporated. Overmixing will make the biscuits dense and tough.
• Adjust the dough texture if needed: The dough should be soft but not sticky. If it feels too dry, add more milk, 1 tablespoon at a time. If it’s too wet, sprinkle in a little more pancake mix until it’s workable.
• Use cold milk: Cold milk helps keep the dough light and airy, especially if your pancake mix contains any leavening. It also prevents the dough from getting too sticky during mixing.

How To Store and Reheat Leftover Pancake Mix Biscuits

At room temperature: If you only have a few leftovers, you can store them in a brown paper bag on your kitchen counter for a day or two.

In the fridge: If you know you won't finish them within that time, wrap each biscuit in plastic wrap and transfer them to a sealed bag. They'll last in the fridge for about a week.

In the freezer: To keep them for longer, you can wrap them in plastic wrap and foil before popping them into a freezer bag. They'll keep for about 2-3 months.

Reheating: My favorite way to reheat them is to pop a biscuit in the toaster oven for a few minutes until it's slightly crisp and warm. You can also microwave them in 15-second increments until warm. Just let the frozen biscuits thaw in the fridge or at room temperature, or microwave in 15-second increments, flipping between each until soft.

FAQS About This Biscuit Recipe With Pancake Mix

What can I serve with pancake mix biscuits?

For breakfast, they are delicious with some eggs and this million dollar bacon or Jimmy Dean breakfast sausage. And for dinner, I love serving them on the side with this fried chicken, dump and bake meatball casserole, and kielbasa pasta.

Can I add ingredients to the biscuit dough?

Absolutely! Try mixing in 1 cup of shredded cheddar cheese and 1 teaspoon of garlic powder for cheddar garlic biscuits. You could also add in a handful of blueberries to make something similar to these Boberry biscuits.

What pancake mix works best for these biscuits?

Any buttermilk pancake mix will give you rich, classic biscuit flavor. Some of my favorite brands to use are Krusteaz, Hungry Jack, and Bisquick. You can also use plain pancake mix—just make sure it includes leavening agents like baking powder or soda.

Can I make these biscuits ahead of time?

Yes! You can mix and cut the dough, then refrigerate the unbaked biscuits for up to 24 hours. Bake straight from the fridge—just add one to two minutes to the baking time. Baked biscuits also reheat well in the oven or air fryer.

More Recipes With Pancake Mix

• Funnel cake with pancake mix
• Pancake mix cookies
• Crepes with pancake mix
• Pancake mix muffins
• Waffles with pancake mix
• Bisquick pancake recipe