22 Delicious Bisquick Dinner Recipes Easy to Make

Let’s face it, weeknights can be hectic, but that doesn’t mean dinner has to be a chore. With our roundup of 22 Delicious Bisquick Dinner Recipes Easy to Make, you’re just minutes away from serving up comfort food that’s both quick and satisfying. From savory pancakes to hearty casseroles, these recipes are your ticket to stress-free meals that everyone will love. Ready to make dinner time a breeze? Let’s dive in!

Bisquick Chicken Pot Pie

Unbelievably easy and outrageously delicious, this Bisquick Chicken Pot Pie is the culinary equivalent of a warm hug on a chilly evening. It’s the kind of dish that’ll have you doing a happy dance around the kitchen, especially when you realize how little effort it takes to whip up something this comforting.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 cup frozen mixed vegetables, thawed
• 1/2 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken broth, low-sodium
• 1/2 cup whole milk
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• 1 1/2 cups Bisquick mix
• 1/2 cup whole milk
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie plate.
2. In a large skillet over medium heat, combine the shredded chicken and thawed mixed vegetables, stirring occasionally for 2 minutes to warm through.
3. Pour in the melted butter, then sprinkle the flour over the mixture, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in the chicken broth and 1/2 cup of whole milk, ensuring no lumps remain, and bring to a gentle simmer for 3 minutes until thickened.
5. Stir in the thyme and black pepper, then transfer the mixture to the prepared pie plate.
6. In a separate bowl, combine the Bisquick mix, remaining 1/2 cup of whole milk, and the lightly beaten egg, stirring until just combined.
7. Pour the Bisquick batter evenly over the chicken mixture, spreading gently to cover.
8. Bake for 30 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
9. Let the pot pie stand for 5 minutes before serving to allow the filling to set.

Heavenly in every bite, this pot pie boasts a flaky, golden crust that gives way to a creamy, savory filling packed with tender chicken and vibrant vegetables. Serve it with a crisp green salad or a glass of chilled white wine for a meal that’s as satisfying as it is simple to make.

Bisquick Sausage Balls

Venture into the realm of effortless entertaining with these Bisquick Sausage Balls, where simplicity meets scrumptiousness in every bite. Perfect for those who believe that the best party snacks are the ones that disappear before you can say ‘more, please!’

Ingredients

• 2 cups Bisquick baking mix, sifted
• 1 lb sharp cheddar cheese, freshly grated
• 1 lb pork sausage, uncooked and preferably sage-flavored
• 1/2 cup whole milk
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper, for a subtle kick

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the sifted Bisquick baking mix, freshly grated sharp cheddar cheese, uncooked pork sausage, whole milk, freshly ground black pepper, and cayenne pepper. Tip: For uniform balls, ensure all ingredients are at room temperature before mixing.
3. Using your hands or a stand mixer with a paddle attachment, mix the ingredients until just combined. Overmixing can lead to tough sausage balls, so stop when the mixture is cohesive.
4. Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart. Tip: A small cookie scoop can expedite this process and ensure even sizing.
5. Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and the sausage is fully cooked. Tip: For an even bake, rotate the baking sheet halfway through the cooking time.
6. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Yield: These Bisquick Sausage Balls emerge from the oven with a crispy exterior giving way to a moist, cheesy interior, making them irresistible at any gathering. Serve them with a side of spicy mustard or a creamy ranch dip for an extra flavor dimension that’ll have your guests raving.

Bisquick Pizza Casserole

Hungry for a dish that combines the comfort of pizza with the ease of a casserole? Look no further than this Bisquick Pizza Casserole, a cheesy, saucy, and utterly irresistible twist on your favorite pie that’s sure to be a hit at any dinner table.

Ingredients

• 2 cups Bisquick mix
• 1 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1 cup marinara sauce, preferably homemade
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes
• 1 cup sliced pepperoni

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large mixing bowl, combine the Bisquick mix, milk, and lightly beaten eggs until a smooth batter forms. Tip: For an extra fluffy base, let the batter sit for 5 minutes before baking.
3. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
4. Bake the base for 15 minutes, or until it’s just set and lightly golden around the edges.
5. Remove the dish from the oven and evenly spread the marinara sauce over the baked base. Tip: Warming the sauce slightly before spreading can make this step easier and more even.
6. Sprinkle the shredded mozzarella and grated Parmesan cheeses over the sauce, followed by the dried oregano, garlic powder, and crushed red pepper flakes.
7. Arrange the sliced pepperoni on top in a single layer for maximum coverage and flavor.
8. Return the dish to the oven and bake for an additional 20 minutes, or until the cheese is bubbly and slightly browned.
9. Let the casserole cool for 5 minutes before slicing. Tip: This resting period allows the layers to set, making for cleaner slices.

Flavorful and satisfying, this Bisquick Pizza Casserole boasts a tender, biscuit-like base topped with a rich, cheesy layer that’s speckled with spicy pepperoni. Serve it with a crisp green salad or garlic breadsticks for a meal that’s anything but ordinary.

Bisquick Beef Stroganoff

Who knew that Bisquick could be the secret weapon in your beef stroganoff arsenal? This twist on the classic dish is so effortlessly delicious, it’ll have you questioning why you ever bothered with the traditional route.

Ingredients

• 1 lb grass-fed beef sirloin, thinly sliced
• 2 cups Bisquick mix
• 1 cup sour cream
• 2 cups beef broth, low-sodium
• 1 tbsp clarified butter
• 1 tbsp extra virgin olive oil
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large skillet over medium-high heat, warm the clarified butter and olive oil until shimmering.
2. Add the thinly sliced grass-fed beef sirloin to the skillet, searing for 2 minutes per side until a golden crust forms. Remove and set aside.
3. In the same skillet, sauté the finely diced yellow onion and minced garlic until translucent, about 3 minutes.
4. Add the thinly sliced cremini mushrooms to the skillet, cooking until they release their moisture and begin to brown, approximately 5 minutes.
5. Sprinkle the smoked paprika, sea salt, and freshly ground black pepper over the mushroom mixture, stirring to combine.
6. Gradually whisk in the Bisquick mix and low-sodium beef broth, ensuring no lumps remain. Bring to a gentle simmer.
7. Return the seared beef to the skillet, reducing the heat to low. Stir in the sour cream until fully incorporated.
8. Simmer the mixture for an additional 5 minutes, allowing the flavors to meld and the sauce to thicken.
9. Garnish with chopped fresh parsley before serving.

This Bisquick Beef Stroganoff boasts a velvety texture with a rich, umami-packed flavor profile that’s downright addictive. Serve it over a bed of egg noodles or, for a low-carb option, spiralized zucchini noodles to keep things interesting.

Bisquick Taco Bake

Ever find yourself in a dinner dilemma where you’re torn between the comfort of a bake and the zest of tacos? Well, buckle up, buttercup, because this Bisquick Taco Bake is about to rock your world with its cheesy, beefy, biscuity goodness that’s as easy to make as it is to devour.

Ingredients

• 1 pound ground beef, 80/20 blend
• 1 packet taco seasoning, 1.25 oz
• 1 cup water
• 2 cups Bisquick mix
• 1 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup Monterey Jack cheese, shredded
• 1/4 cup unsalted butter, melted
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a skillet over medium-high heat, brown the ground beef until no pink remains, about 5-7 minutes. Drain excess fat.
3. Stir in the taco seasoning and water, simmering for 5 minutes until thickened. Remove from heat.
4. In a mixing bowl, combine Bisquick mix, milk, and eggs, whisking until just blended. Pour half the batter into the prepared dish.
5. Layer the beef mixture over the batter, then sprinkle with both cheeses. Top with remaining batter.
6. Drizzle melted butter over the top and bake for 25-30 minutes, until golden and a toothpick inserted comes out clean.
7. Let stand for 5 minutes before serving. Garnish with sour cream and cilantro.

Oh, the glory of this dish! The bottom layer bakes into a fluffy biscuit, while the top gets crispy, creating a texture party in your mouth. Serve it with a side of guilt because you’ll want seconds before you’ve even finished your first plate.

Bisquick Cheeseburger Pie

Now, who said pie can’t be savory? This Bisquick Cheeseburger Pie is here to shake up your dinner routine with its hearty, cheesy, and utterly irresistible charm. It’s like your favorite cheeseburger decided to take a cozy nap in a flaky crust, and honestly, we’re here for it.

Ingredients

• 1 lb ground beef, 80/20 blend for optimal juiciness
• 1 medium yellow onion, finely diced
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1 cup Bisquick mix
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter, for greasing

Instructions

1. Preheat your oven to 400°F (204°C) and grease a 9-inch pie plate with clarified butter, ensuring every nook is covered for a flawless release.
2. In a skillet over medium-high heat, brown the ground beef with the diced onion, breaking it into crumbles, until no pink remains, about 5-7 minutes. Drain excess fat.
3. Transfer the beef mixture to the prepared pie plate, spreading it evenly. Sprinkle the grated cheddar cheese on top, creating a gooey layer of goodness.
4. In a mixing bowl, whisk together the milk, eggs, Bisquick mix, sea salt, and black pepper until smooth. This batter is your golden ticket to pie perfection.
5. Pour the batter over the beef and cheese, ensuring it seeps into all the delicious crevices. Tip: Tilt the plate slightly to help the batter spread evenly.
6. Bake for 25 minutes, or until the top is golden brown and a toothpick inserted comes out clean. Tip: Let it rest for 5 minutes before slicing to allow the layers to set.
7. Serve warm, and watch as the cheese pulls in that Instagram-worthy way. Tip: Pair with a crisp side salad to cut through the richness.

Flaky, cheesy, and packed with flavor, this pie is a showstopper that brings the diner to your dinner table. Try serving it with a dollop of sour cream and a sprinkle of chives for an extra layer of decadence.

Bisquick Chicken and Dumplings

Picture this: a cozy evening where the only thing missing is a bowl of comfort that hugs your soul. That’s where our Bisquick Chicken and Dumplings swoop in, ready to save the day with their fluffy, cloud-like dumplings bathing in a rich, savory broth.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup whole milk
• 1 pound boneless, skinless chicken thighs, diced
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 large carrot, finely diced
• 1 stalk celery, finely diced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a large pot over medium heat, combine chicken stock, heavy cream, carrot, celery, onion, garlic, thyme, and black pepper. Bring to a simmer, then reduce heat to low and let it gently bubble for 10 minutes to meld flavors.
2. Add diced chicken thighs to the pot, ensuring they’re submerged in the liquid. Simmer for 15 minutes, or until chicken is cooked through and tender.
3. While the chicken cooks, prepare the dumpling dough: In a mixing bowl, whisk together sifted flour, baking powder, and salt. Cut in cold, cubed butter until the mixture resembles coarse crumbs. Gradually stir in whole milk until a soft dough forms.
4. Using a tablespoon, drop spoonfuls of the dough into the simmering broth. Cover the pot and let the dumplings cook for 10 minutes without peeking—this ensures they puff up perfectly.
5. After 10 minutes, remove the lid and let the dumplings cook uncovered for an additional 5 minutes to thicken the broth slightly.
6. Serve hot, garnished with a sprinkle of fresh thyme leaves for a pop of color and flavor.

Now, the moment of truth: those dumplings are so light, they practically float off the spoon, while the broth is a creamy dream with just the right amount of herbaceous kick. Try serving it in a hollowed-out bread bowl for an extra dose of carb-loaded happiness.

Bisquick Bacon Cheese Pull-Aparts

Feast your eyes on this mouthwatering marvel that’s about to become your next brunch obsession. Combining the irresistible trio of Bisquick, bacon, and cheese, these pull-aparts are the culinary equivalent of a warm hug on a lazy Sunday morning.

Ingredients

• 2 cups Bisquick baking mix
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 cup sharp cheddar cheese, freshly grated
• 6 slices thick-cut bacon, cooked until crispy and crumbled
• 1/4 teaspoon freshly ground black pepper
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch round baking pan.
2. In a large mixing bowl, combine the Bisquick baking mix and whole milk until a soft dough forms. Tip: Avoid overmixing to ensure tender pull-aparts.
3. Divide the dough into 12 equal pieces and roll each into a ball. Tip: Wetting your hands slightly prevents sticking.
4. Dip each dough ball into the melted butter, then roll in the grated cheddar cheese and crumbled bacon, ensuring an even coating.
5. Arrange the coated dough balls in the prepared baking pan, leaving a small space between each for expansion.
6. Brush the tops with the lightly beaten egg and sprinkle with freshly ground black pepper.
7. Bake for 20-25 minutes, or until golden brown and the cheese is bubbly. Tip: A toothpick inserted should come out clean.

Absolutely divine when served warm, these pull-aparts boast a crispy exterior with a fluffy, cheesy interior. For an extra kick, serve with a side of spicy ranch or your favorite dipping sauce.

Bisquick Spinach Quiche

Venture into the realm of effortless elegance with this Bisquick Spinach Quiche, where convenience meets gourmet in a flaky, golden embrace. Perfect for those mornings when you’re juggling coffee cups and chaos, this dish promises to be your culinary superhero, cape optional.

Ingredients

• 1 1/2 cups Bisquick baking mix
• 1/2 cup unsalted butter, chilled and cubed
• 3 tbsp ice water
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 cups fresh spinach, finely chopped
• 1 cup Gruyère cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the Bisquick baking mix and chilled butter cubes. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Overworking the dough can make it tough, so mix until just combined.
4. Press the dough evenly into the prepared pie dish, forming a crust. Use a fork to prick the bottom gently.
5. In a separate bowl, whisk together the eggs, heavy cream, nutmeg, sea salt, and black pepper until smooth.
6. Layer the chopped spinach, Gruyère, and Parmesan over the crust, then pour the egg mixture evenly over the top. Tip: Letting the quiche sit for 5 minutes before baking allows the flavors to meld beautifully.
7. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: A knife inserted into the center should come out clean when it’s done.
8. Allow the quiche to cool for 10 minutes before slicing. This rest period ensures clean cuts and perfect slices.

Yielding a quiche that’s irresistibly creamy with a crisp, buttery crust, this dish is a testament to the magic of simple ingredients. Serve it warm with a side of sass or a crisp green salad for a brunch that’s anything but basic.

Bisquick Ham and Cheese Squares

Ever had one of those days where you’re craving something cheesy, hammy, and downright delightful but can’t be bothered to fuss over a complicated recipe? Enter the hero of your kitchen escapades: Bisquick Ham and Cheese Squares. These little squares of joy are the perfect blend of simplicity and indulgence, proving that great flavors don’t need to come with a side of stress.

Ingredients

• 2 cups Bisquick mix
• 1 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, finely grated
• 1 cup cooked ham, diced into 1/4-inch pieces
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 450°F (232°C) and grease a 9×13-inch baking dish with a thin layer of clarified butter.
2. In a large mixing bowl, whisk together the Bisquick mix, whole milk, and lightly beaten eggs until just combined. Overmixing can lead to tough squares, so keep it gentle.
3. Fold in the finely grated sharp cheddar cheese and diced ham, ensuring an even distribution throughout the batter.
4. Pour the batter into the prepared baking dish, using a spatula to smooth the top for an even bake.
5. Drizzle the melted unsalted butter over the top of the batter, then sprinkle with freshly ground black pepper.
6. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Allow the squares to cool in the dish for 5 minutes before cutting into 12 equal portions. This rest period helps them set perfectly.

Absolutely irresistible when served warm, these Bisquick Ham and Cheese Squares boast a fluffy interior with crispy edges, offering a delightful contrast in textures. For an extra kick, serve with a side of spicy mustard or a dollop of sour cream, turning these squares into the star of your brunch spread.

Bisquick Vegetable Pie

Ever had one of those days where you stare into your fridge, hoping the vegetables will magically arrange themselves into a meal? Well, dream no more, because this Bisquick Vegetable Pie is here to save your dinner with minimal effort and maximum flavor.

Ingredients

• 2 cups Bisquick mix
• 1/2 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted
• 1 cup sharp cheddar cheese, grated
• 1 cup mixed vegetables (peas, carrots, corn), blanched
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with clarified butter.
2. In a large mixing bowl, combine the Bisquick mix, whole milk, lightly beaten pasture-raised egg, and melted unsalted butter. Stir until a soft dough forms. Tip: For a flakier crust, handle the dough as little as possible.
3. Press the dough evenly into the bottom and up the sides of the prepared pie dish. Tip: Use a piece of parchment paper to press the dough smoothly without sticking.
4. Sprinkle half of the grated sharp cheddar cheese over the crust, followed by the blanched mixed vegetables. Season with sea salt, freshly ground black pepper, and garlic powder.
5. Top with the remaining sharp cheddar cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly. Tip: Let the pie rest for 5 minutes before slicing to ensure clean cuts.

Velvety cheese meets a crisp, buttery crust in this veggie-packed pie, making it a hearty yet wholesome meal. Serve it with a dollop of sour cream or a side of tangy tomato salad for an extra kick.

Bisquick Breakfast Casserole

Breakfast just got a whole lot easier and tastier with this Bisquick Breakfast Casserole that’s sure to make your mornings brighter. Whether you’re feeding a crowd or just treating yourself, this dish is a game-changer with its fluffy, savory goodness that’ll have you hitting snooze just to savor it longer.

Ingredients

• 2 cups Bisquick mix
• 1 cup whole milk
• 6 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, grated
• 1/2 cup cooked bacon, crumbled
• 1/4 cup unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, whisk together the Bisquick mix and whole milk until just combined.
3. Add the lightly beaten eggs, grated sharp cheddar cheese, crumbled bacon, melted unsalted butter, sea salt, black pepper, and smoked paprika to the bowl. Stir until all ingredients are evenly incorporated.
4. Pour the mixture into the prepared baking dish, ensuring it’s spread evenly.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Let the casserole cool for 5 minutes before slicing. This rest period allows the layers to set perfectly.

Light as a cloud yet packed with flavor, this casserole boasts a delightful contrast between the crispy top and the tender, cheesy interior. Serve it with a dollop of sour cream or a drizzle of hot sauce for an extra kick that’ll wake up your taste buds faster than your alarm clock.

Bisquick Impossible Pie

Ever stumbled upon a recipe so effortlessly magical it feels like cheating? That’s Bisquick Impossible Pie for you—a whimsical wonder that mixes itself into layers of custardy, quiche-like perfection while baking. No crust-rolling, no fuss, just pure, unadulterated pie bliss.

Ingredients

• 1 1/2 cups whole milk
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 1/2 cup Bisquick mix
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch pie plate with clarified butter.
2. In a large mixing bowl, whisk together the whole milk, lightly beaten pasture-raised eggs, and melted unsalted butter until fully combined.
3. Add the granulated sugar, Bisquick mix, pure vanilla extract, and fine sea salt to the wet ingredients. Whisk vigorously for 2 minutes to ensure a smooth, lump-free batter. Tip: A few tiny lumps are okay; they’ll disappear during baking.
4. Pour the batter into the prepared pie plate, tapping gently on the counter to release any air bubbles.
5. Bake for 35-40 minutes, or until the pie is golden brown and the center is set but still slightly jiggly. Tip: The pie will continue to set as it cools, so don’t overbake.
6. Remove from the oven and let cool on a wire rack for at least 20 minutes before slicing. Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Zesty yet comforting, this pie boasts a delightful contrast between its crispy top and soft, custardy middle. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Bisquick Chicken Parmesan Casserole

Y’all, prepare to have your taste buds thrown a party they’ll never forget with this Bisquick Chicken Parmesan Casserole. It’s like your favorite Italian takeout decided to get cozy with a Southern biscuit, and honestly, we’re here for it.

Ingredients

• 2 cups Bisquick mix
• 1 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1 1/2 cups grated Parmesan cheese, divided
• 1 1/2 cups marinara sauce
• 2 cups cooked chicken breast, shredded
• 1 cup mozzarella cheese, shredded
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, whisk together the Bisquick mix, milk, lightly beaten eggs, and 1 cup of grated Parmesan cheese until a smooth batter forms.
3. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
4. Evenly distribute the shredded chicken over the batter, then drizzle with marinara sauce.
5. Sprinkle the remaining 1/2 cup of Parmesan cheese, mozzarella cheese, garlic powder, dried basil, and dried oregano over the top.
6. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Let the casserole cool for 5 minutes before serving to allow the layers to set.

Every bite of this casserole is a cheesy, saucy, biscuit-y dream. Serve it up with a crisp green salad or garlic bread for a meal that’ll have everyone asking for seconds.

Bisquick Shepherd’s Pie

Venture into the comfort zone with this Bisquick Shepherd’s Pie, a twist on the classic that’ll have your taste buds doing a happy dance. It’s like the traditional pie got a fun, flirty makeover with a biscuit-like topping that’s downright irresistible.

Ingredients

• 1 lb ground lamb, pasture-raised
• 1 cup frozen peas and carrots, thawed
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tbsp all-purpose flour
• 1 cup beef stock, low-sodium
• 1 tsp Worcestershire sauce
• 1/2 tsp fresh thyme leaves
• 1 1/2 cups Bisquick mix
• 1/2 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 1/2 cup sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking perfection.
2. In a large skillet over medium heat, melt the clarified butter, then sauté the onion and garlic until translucent, about 3 minutes.
3. Add the ground lamb, breaking it apart with a wooden spoon, and cook until browned, approximately 5 minutes. Tip: Drain excess fat for a leaner pie.
4. Sprinkle the flour over the lamb, stirring to coat evenly, then gradually add the beef stock and Worcestershire sauce, simmering until the mixture thickens, about 3 minutes.
5. Fold in the peas, carrots, and thyme, then transfer the mixture to a greased 9-inch pie dish.
6. In a mixing bowl, combine the Bisquick mix, milk, and beaten egg until a soft dough forms. Tip: Don’t overmix to keep the topping tender.
7. Drop spoonfuls of the dough over the lamb mixture, spreading gently to cover. Sprinkle with cheddar cheese.
8. Bake for 20-25 minutes, or until the topping is golden brown and a toothpick inserted comes out clean. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld beautifully.

Golden and glorious, this Bisquick Shepherd’s Pie boasts a fluffy, biscuit-like top that contrasts delightfully with the savory, rich filling beneath. Serve it with a side of crisp green salad to cut through the richness, or go all-in with a dollop of tangy sour cream on top for an extra layer of decadence.

Bisquick Zucchini Pie

Just when you thought Bisquick couldn’t get any more versatile, along comes this zucchini pie to prove you wrong. It’s the kind of dish that winks at you from the oven, promising a golden, savory slice of summer with every bite.

Ingredients

• 2 cups Bisquick mix
• 1/2 cup unsalted butter, chilled and cubed
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 2 medium zucchinis, thinly sliced
• 1 cup sharp cheddar cheese, grated
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large bowl, combine the Bisquick mix and chilled butter cubes. Use your fingertips to rub the butter into the mix until it resembles coarse crumbs.
3. Add the lightly beaten eggs and whole milk to the bowl. Stir until a soft dough forms. Tip: Don’t overmix to keep the crust tender.
4. Press the dough evenly into the bottom and up the sides of the prepared pie dish.
5. Layer the thinly sliced zucchinis over the dough, slightly overlapping for a pretty presentation.
6. Sprinkle the grated sharp cheddar cheese evenly over the zucchinis, followed by the sea salt, black pepper, and fresh thyme leaves.
7. Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the cheese is bubbly. Tip: Let it rest for 5 minutes before slicing to ensure clean cuts.
8. Serve warm. Tip: A dollop of sour cream on the side adds a creamy contrast to the pie’s savory flavors.

Delightfully crisp on the outside with a tender, cheesy zucchini filling, this pie is a testament to the magic of simple ingredients. Try serving it with a side of peppery arugula salad for a meal that’s as balanced as it is delicious.

Bisquick Meatball Pie

Savory, succulent, and slightly scandalous in its simplicity, this Bisquick Meatball Pie is the culinary equivalent of a bear hug—comforting, unpretentious, and utterly irresistible. Perfect for those nights when you’re torn between the allure of takeout and the pride of homemade, this dish is your golden ticket to satisfaction without the fuss.

Ingredients

• 1 1/2 cups Bisquick baking mix
• 1/2 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 1 lb ground beef, 80/20 blend
• 1/4 cup grated Parmesan cheese, finely aged
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup marinara sauce, preferably San Marzano tomato-based
• 1 cup shredded mozzarella cheese, whole milk

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie plate with clarified butter.
2. In a medium bowl, combine the Bisquick baking mix, whole milk, and lightly beaten pasture-raised egg until a soft dough forms. Press the dough evenly into the bottom and up the sides of the prepared pie plate.
3. In another bowl, mix the ground beef, grated Parmesan cheese, garlic powder, onion powder, sea salt, and freshly ground black pepper until just combined. Roll the mixture into 1-inch meatballs and arrange them over the dough in the pie plate.
4. Pour the San Marzano tomato-based marinara sauce evenly over the meatballs, then sprinkle the shredded whole milk mozzarella cheese on top.
5. Bake for 25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Let the pie rest for 5 minutes before slicing.

Velvety marinara meets juicy meatballs in a flaky Bisquick crust, creating a symphony of textures and flavors that’s both rustic and refined. Serve this pie with a crisp green salad dressed in a balsamic vinaigrette to cut through the richness, or go all-in and pair it with garlic bread for the ultimate comfort food experience.

Bisquick Cornbread Casserole

Picture this: a dish so effortlessly delightful, it’s like Bisquick and cornbread had a love child that’s here to save your weeknight dinners. This Bisquick Cornbread Casserole is the hero we all need—easy, cheesy, and downright delicious.

Ingredients

• 1 cup Bisquick mix
• 1 cup cornmeal
• 1/2 cup granulated sugar
• 1 tsp kosher salt
• 1 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup sharp cheddar cheese, grated
• 1/2 cup creamed corn

Instructions

1. Preheat your oven to 375°F and generously grease a 9-inch square baking dish with butter.
2. In a large mixing bowl, whisk together the Bisquick mix, cornmeal, sugar, and kosher salt until well combined.
3. Add the whole milk, lightly beaten eggs, and melted butter to the dry ingredients. Stir until just combined—avoid overmixing to keep the casserole light and fluffy.
4. Fold in the grated sharp cheddar cheese and creamed corn with a spatula, ensuring an even distribution throughout the batter.
5. Pour the batter into the prepared baking dish, smoothing the top with the spatula for an even bake.
6. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Let the casserole cool for 5 minutes before slicing. This rest period allows the structure to set, making for cleaner cuts.

Kick back and marvel at your creation—this casserole boasts a perfect balance of sweet and savory, with a texture that’s moist yet crumbly. Serve it warm with a dollop of honey butter or alongside a bowl of chili for a match made in comfort food heaven.

Bisquick Broccoli Cheese Soup

Now, who said comfort food can’t be both ridiculously easy and absurdly delicious? This Bisquick Broccoli Cheese Soup is here to prove the naysayers wrong, blending the convenience of Bisquick with the soul-warming goodness of broccoli and cheese in a way that’ll have you questioning why you ever bothered with complicated recipes.

Ingredients

• 2 tablespoons unsalted butter
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 3 cups fresh broccoli florets, chopped
• 3 cups whole milk
• 2 cups chicken stock
• 1 cup Bisquick mix
• 2 cups sharp cheddar cheese, grated
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper

Instructions

1. In a large pot over medium heat, melt the unsalted butter until it foams slightly, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add the chopped broccoli florets, whole milk, and chicken stock to the pot. Bring the mixture to a gentle simmer over medium heat, then reduce to low and let it cook for 10 minutes, or until the broccoli is tender.
5. Gradually whisk in the Bisquick mix to avoid lumps, then continue to cook for another 5 minutes, stirring constantly, until the soup thickens slightly.
6. Remove the pot from heat and stir in the grated sharp cheddar cheese, freshly ground black pepper, and cayenne pepper until the cheese is completely melted and the soup is smooth.
7. Let the soup stand for 5 minutes off the heat to allow the flavors to meld together beautifully.

Silky with a hint of spice, this soup is a velvety dream with chunks of tender broccoli that add just the right amount of bite. Serve it in a hollowed-out bread bowl for an extra dose of carb-loaded happiness, or keep it classic with a side of crusty artisan bread for dipping.

Bisquick Chicken Fingers

Perfectly crispy on the outside, tender on the inside, and downright irresistible, these Bisquick Chicken Fingers are about to become your new weeknight hero. Who knew that a box of Bisquick could unlock the secret to golden, crunchy perfection without the fuss of deep frying?

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2-inch strips
• 2 cups Bisquick mix
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1/2 cup clarified butter, melted

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper for an easy cleanup.
2. In a shallow dish, whisk together the Bisquick mix, paprika, garlic powder, onion powder, and cayenne pepper to create your seasoned coating.
3. In another shallow dish, combine the lightly beaten eggs and whole milk, whisking until fully blended.
4. Dip each chicken strip into the egg mixture, allowing any excess to drip off, then coat thoroughly in the Bisquick mixture. For extra crunch, press the coating onto the chicken firmly.
5. Arrange the coated chicken strips on the prepared baking sheet, ensuring they’re not touching to promote even cooking.
6. Drizzle the melted clarified butter evenly over the chicken strips. This not only adds flavor but also helps achieve that golden, crispy exterior.
7. Bake for 12-15 minutes, then flip each strip and bake for an additional 10-12 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F.
8. Let the chicken fingers rest for 5 minutes before serving to allow the coating to set, ensuring maximum crispiness.

These Bisquick Chicken Fingers boast a satisfying crunch with a hint of spice, making them a hit for both kids and adults. Serve them with a side of honey mustard or atop a fresh salad for a meal that’s anything but ordinary.

Bisquick Apple Cobbler

Dive into the cozy embrace of this Bisquick Apple Cobbler, where juicy apples and a buttery topping come together in a symphony of fall flavors. It’s the kind of dessert that makes you want to slap on some flannel and pretend you’re a contestant in a rustic baking competition—no prior experience necessary.

Ingredients

• 4 cups peeled, cored, and thinly sliced Granny Smith apples
• 1 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1 cup Bisquick mix
• 1 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 tbsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish with butter.
2. In a large bowl, toss the sliced apples with 1/2 cup of the granulated sugar, cinnamon, and nutmeg until evenly coated. Spread the apple mixture evenly in the prepared baking dish.
3. In another bowl, whisk together the Bisquick mix, remaining 1/2 cup sugar, milk, melted butter, and vanilla extract until just combined. Pour this batter over the apples, spreading it gently to cover.
4. Bake for 45-50 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean. Let it cool for 10 minutes before serving.
5. Tip: For an extra crispy topping, broil the cobbler for the last 2-3 minutes of baking, watching closely to prevent burning.
6. Tip: Serve warm with a scoop of vanilla ice cream for a classic pairing, or try a dollop of whipped cream flavored with a hint of bourbon for an adult twist.
7. Tip: If your apples are particularly tart, adjust the sugar in the apple mixture to suit your taste, but remember, the topping is sweet too!

Perfectly balanced between sweet and tart, this cobbler boasts a tender, fruit-filled bottom with a crisp, golden top. Try serving it in individual ramekins for a personal touch that’s sure to impress at your next dinner party.

Bisquick Pumpkin Bread

Every autumn, when the leaves start to throw shade in vibrant hues, our kitchens crave the warm, spicy embrace of pumpkin bread. And let’s be real, Bisquick swoops in like a superhero to make our baking adventures a breeze—no cape required.

Ingredients

• 2 cups Bisquick mix
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1/2 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan with a whisper of clarified butter.
2. In a large mixing bowl, whisk together the Bisquick mix, granulated sugar, cinnamon, nutmeg, and cloves until they’re best friends.
3. Add the pumpkin puree, whole milk, lightly beaten eggs, and melted clarified butter to the dry ingredients. Stir until just combined—overmixing is the enemy of fluffy bread.
4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for that Instagram-worthy finish.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out cleaner than your conscience after eating the first slice.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—unless you’re into warm, crumbly chaos.

Just out of the oven, this Bisquick Pumpkin Bread is a moist, spice-kissed dream with a tender crumb that’ll make you want to write home about it. Serve it with a schmear of cream cheese or toast a slice for a breakfast that whispers ‘fall’ with every bite.

Conclusion

These 22 Delicious Bisquick Dinner Recipes are a treasure trove of easy-to-make meals that promise to delight your family and simplify your cooking routine. Whether you’re craving comfort food or something new, there’s a recipe here for every night of the week. We’d love to hear which dishes become your favorites—drop us a comment below and don’t forget to share the love on Pinterest!

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