I have never made bisquick biscuits, but here is my from scratch recipe that we use all the time. I usually double the recipe because my family loves them.
Easy Drop Biscuits 2 c flour (can use 1c white, 1c whole wheat) 1 Tbsp baking powder 1/2 tsp salt 3/4 c milk or water 1/4 c oil Mix dry ingredients, then measure water or milk in the same container at the same time, then dump into the center of the dry ingredients. Stir just until blended, if they are a bit powdery this is just right. Drop large scoops of dough with a soup spoon onto an ungreased cookie sheet. Bake in a 425 degree oven for 20 minutes. You can pat the biscuits to shape them, but my family likes the crispy edges that come from leaving them untouched-up. The insides are fluffy and light. These are absolutely best straight from the oven, but they keep alright on the pan with a dish towel over them or in a zip lock bag left open to retain some crispness (after they are totally cool).
I have also made gravy using 2 cups water, 2 tsp bullion (or whatever is suggested on the package) and 1/2 cup flour. Stir together and heat in a sauce pan until thick and bubbly, season with pepper to taste.
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