Looking for some quick Bisquick desserts? These easy recipes make baking a piece of cake!
Bisquick is essentially a combination of flour, salt, sugar, baking powder, and shortening.
So it’s no surprise that Bisquick desserts are simple, quick, and super delicious.
And I’m not just talking about cobbler or strawberry shortcake, though I do have a couple of recipes on this list!
Bisquick can also be used to make cookies, muffins, and even cheesecake.
Even if you aren’t looking to save time right now, keep this list of 25 Bisquick desserts on hand for when you need something last minute.
Using Bisquick for brownies and cakes makes total sense when you think about it.
It has all the basics and can save you from having to measure everything out separately.
Now, these brownies may be delicious, but they are less fudgy than others. An easy way to combat their cakey texture is to load them with plenty of chopped chocolate.
I like to chop a chocolate bar, so I get larger chunks that will melt into perfect, gooey pockets.
Coffee cake is such an excellent pairing for a good cup of coffee. It’s not overly sweet, and the crunchy top makes for a beautiful texture change.
The critical thing with coffee cake is to not overbake it. Make sure to test it about 10 minutes before it should be done, and then every few minutes after that.
Since it typically does not get frosting, the last thing you want is a dry cake!
This simple cake recipe is light and tender with a sweet and crunchy top.
The vanilla cake comes together in a matter of minutes, all in one bowl.
To get the nutty topping, mix coconut, brown sugar, chopped nuts, butter, and milk in a bowl and spread over the baked cake.
Broil the top for a few minutes until the sugar starts to caramelize.
For extra decadence, add a few chocolate chips into the mix.
Controversial opinion: I prefer a warm cake with some sauce over a slice of cake with frosting.
The best thing about this recipe is that it’s self-saucing. That means the cake will bake, and a wonderful sauce will come together right on the bottom of the baking dish.
When you scoop out the cake, you will see the sauce right underneath.
The only thing that could make it any better would be a little warm British custard.
Not only is this recipe easy, but it’s a lighter version of what you may have eaten before.
Using applesauce to lock in moisture and heart-healthy Bisquick helps to cut down on the calories, but not the flavor.
Everything gets blended together until smooth and baked in a slow cooker for three to four hours.
During the bake, some of the Bisquick will sink and create a pie-like base, while the rest will make a dense and fudgy brownie top.
Gluten-free Bisquick mix is a game changer! It really makes providing for dietary needs so much easier.
The shortbread base here is a simple mixture of Bisquick, butter, and powdered sugar. It should be crumbly and will melt in your mouth when baked.
You need not make the lemon topping over a water bath. Just blend everything together and let it bake right on top of the base.
For something gluten-free and vegan, try using vegan butter in the base and this Vegan Lemon Bar topping.
French apple pies usually have a crumbled topping, and this pie follows suit.
The use of Bisquick to make the crust is what sets it apart.
Whether you’re out of time or have bad luck with pastry (we’ve all been there), this pie is genius.
Much like the brownie pie above, the Bisquick in this recipe will sink to the bottom. The crust forms as the entire thing bakes.
You don’t have to roll anything or blind bake the pasty. Everything goes into one dish, apples, and all!
Once baked, the apples will be tender, the crust will be firm, and the top will be crunchy.
I promised you a cobbler!
With just six ingredients, this dish comes together in only 10 minutes.
The recipe calls for canned peaches, but feel free to use fresh if you have them.
You can use any fruit you prefer here, but you may need to add a touch of cornstarch with fruits that lose a lot of liquid as they cook, such as strawberries.
Try using brown sugar in the fruit for a more caramel-like sauce!
You might think that these cookies will be cakey, but I promise they are chewy on the inside with a crisp and golden edge.
Scooping the dough and keeping it in the ball shape will help the cookies from spreading too much as they bake.
Be careful not to overbake these babies to keep them chewy, unless you prefer something more cake-like.
As good as chocolate chip cookies are, try adding some more fun things in, like with these Kitchen Sink Cookies!
If you were to tell me last month that you can make a coconut custard pie with just six ingredients in under an hour, I would not have believed you.
But that’s the beauty of Bisquick.
Once everything is blended together, pour it into a pie dish and bake for 45 minutes.
In this time, the crust will form while the custard cooks and sets just right.
For extra coconut flavor, try using coconut cream instead of milk.
Sunday is pancake day in our house. I’m partial to banana pancakes, but some weeks, I like to switch things up.
There is something super decadent about this dish. It feels like something you would splurge on at brunch, but why limit yourself when the recipe is so effortless?
Much like with other pancake mixes, you’ll have to add in a few things. For the red velvet, you’ll use a touch of food coloring and cocoa powder.
The ingredients need to blend until smooth before cooking on a heated griddle.
The star of the recipe has to be the cream cheese topping. Sweetened with powdered sugar, it pours over the hot pancakes for a super sweet breakfast.
This is a cobbler with a slight twist.
With the peach cobbler, you would put the fruit in a dish and spoon the cobbler topping over.
This is more like an apple cake, though I think it would be more than acceptable for breakfast.
Once the Bisquick is combined with sugar and milk, you’ll pour it right into the dish.
Top this with chopped apples and spices.
Now, this part is magic. Top the whole thing with hot water. Don’t stir any of the layers together; just trust the process and bake.
You’ll have to try it to believe it!
These fried donuts are a revelation.
I always thought you either had to make a yeast-based dough or be stuck with baked donuts.
This recipe has no yeast, eggs, or butter. In fact, it only has two ingredients:
Bisquick and milk.
These will make a dough that you can press out and cut into cute shapes.
Once fried, you can add any number of delicious glazes!
Ok, I know I keep going on about these pies, but they really are amazing!
I love the sourness of rhubarb and the color you get from fresh stalks.
This recipe is similar to the apple and coconut pies above, with a couple of tweaks.
The Bisquick will fall to the bottom to create the base, and the filling will set around the rhubarb in a custard.
The topping here is a fantastic streusel mixture with brown sugar, cinnamon, and walnuts.
If rhubarb is a little too tart for you, try adding some strawberries into the filling for a little extra sweetness.
Like donuts, I think people are intimidated to make cinnamon rolls from scratch due to the yeast and proofing times.
This recipe takes all the worry away and leaves you with tender, warm, and sweet cinnamon rolls that are pretty dangerous.
Once you see how easy it is to make up the dough, you will be making these all the time!
With just Bisquick, sugar, and milk, the dough will need to be kneaded until smooth.
I like to add raisins to my cinnamon filling, but you can leave them out or add some chopped nuts if you prefer.
Top with a super simple glaze of powdered sugar and milk for crazy-good cinnamon rolls in under an hour!
Don’t panic; you need not melt chocolate or make two separate doughs for this fantastic cookie.
If you thought using Bisquick was genius, try adding in a box of brownie mix!
I mean, it makes total sense. Bisquick has all the staples (flour, baking powder, etc.), and the brownie mix brings the flavor!
And have you ever had a bad batch of boxed brownies?
Simply combine the two mixes and add in butter, eggs, and water.
Chill the dough to avoid too much spread during the bake.
You don’t have to roll the scoops in powdered sugar, but I love the crackle top it creates.
Whoever thought to leave the frosting off a cupcake to make these acceptable for breakfast is my hero!
I love cake. So being able to eat it for breakfast (without being judged) is a dream.
And what’s more appropriate for breakfast than cinnamon muffins?
Not only is there cinnamon in the muffin batter, but these delights get dipped in melted butter and cinnamon sugar for a sweet crust.
To make these more substantial, try adding chopped nuts, chocolate chips, or dried fruits.
These drop danishes are actually very similar to British Rock Cakes. They are soft and tender, with a scone/biscuit-like texture.
They make great fast breakfasts or little mid-day snacks with a cup of tea.
Bake the jam right into the batter, so it melts in a little. I like blueberry, but I think lemon curd would be a nice change.
Since the dough isn’t overly sweet, the glaze will help, so don’t be shy!
I know I already said it, but gluten-free Bisquick is terrific!
And trust me, nobody will know! Gone are the days of grainy and sad gluten-free treats. I would even choose these over regular Snickerdoodles.
Much like the muffins, these soft cookies have cinnamon in the dough, and they get rolled in cinnamon sugar.
You might as well double the recipe because one batch won’t be enough!
A southern classic in the oven in under 10 minutes? Sign me up!
Buttermilk pie is sweet, creamy, and silky smooth.
I like to add a little bourbon to my pie, or even rum if it’s all I have.
Served with some fresh whipped cream, it is such a treat!
Crumble bars are something I make at least twice a month.
There’s nothing better – or easier – than a shortbread base with a fresh fruit filling and crumbly topping.
It’s so uncomplicated and so delicious.
The Bisquick brings the base together in a snap, and I love the inclusion of oats for added texture.
Be careful when using almond extract – a little goes a long way.
Warm and tender Bisquick biscuits served with whipped cream and sweetened sliced strawberries. What’s not to like?
Once you have the dough formed by mixing the Bisquick with milk, butter, and a little sugar, all you’ll have to do is spoon the dough onto a baking sheet.
Don’t forget to mix the strawberries with sugar to allow the juices to get going.
I like mine served warm, but these would be great to make ahead and bring along to a party.
Ok, so these are pretty similar to the strawberry crumble bars. You got me.
But I stand by them both and will no doubt make each before we see December.
With Christmas coming up, we need all the simple treats we can find, right?
Not to mention how amazing they are to fill up a cookie platter!
Rather than the Bisquick falling to form a crust, it blends into the cream cheese filling to make a dense and smooth cheesecake.
This recipe will see the cheesecake puff up slightly, given the baking powder in the Bisquick, but you will be left with a fabulous crustless cheesecake.
The great thing is there’s no water bath in sight!
Serve with a fruit compote or plenty of salted caramel.
My issue with mug cakes has always been the texture. More often than not, they turn out rubbery from over-mixing or over-cooking.
That’s where Bisquick became my savior.
Using a boxed mix, the cake comes out light and fluffy with wonderful fruity pops dotted throughout.
When you need a sugar fix in a pinch, this recipe will more than do the trick!
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