Bisquick cinnamon biscuits are simple breakfast treats you can make in a snap. Make this easy recipe for Bisquick sweet biscuits with cinnamon and icing, perfect for breakfast and brunch.
It's been so long since I've actually had Hardees cinnamon raisin biscuits, but I still remember how yummy they were.
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 biscuit mix.
Why You'll Love These Cinnamon Biscuits
- These 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 (besides my Bisquick cinnamon sugar muffins). 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 ingredients, but you'll need a few more to make the icing. 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.
- Vanilla Extract – This will give a distinct vanilla flavor that pairs so well with cinnamon biscuits.
- Powdered Sugar or Confectioners Sugar
- Whole Milk
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 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.
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.
- Before mixing into a dough, add the cinnamon sugar, and then mix everything together really well.
- 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 for Your Biscuits
Meanwhile, mix up a simple powdered sugar icing, much like my favorite sugar cookie icing.
- Combine the softened butter, vanilla extract, powdered sugar, and milk in a medium mixing bowl.
- When the biscuits are done and while they're still hot, brush the icing on the top of each biscuit, and let it melt into each biscuit.
Then serve the cinnamon biscuits warm and enjoy every bite.
Alternative Recipe Ingredients to Try
There are a few things you can do to add even more oomph to this recipe…
- 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
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.
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.
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.
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 frost them right before serving, just so you don't have the added frustration of trying to keep the frosting intact while storing and freezing.
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 frost them, since that icing 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 Breakfast Recipes You May Enjoy:
If you love this Bisquick cinnamon biscuit recipe as much as I do, you may enjoy these recipes too…
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Bisquick Cinnamon Biscuits
- 8 teaspoons cane sugar
- 2 teaspoons ground cinnamon
- 3 1/2 cups buttermilk biscuit mix
- 1 cup water
- 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.
- 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, remove them from the oven. While they're still hot, brush on the icing, and let it melt into each biscuit.
- Serve immediately while warm.