Copycat McDonald’s Breakfast Biscuits
Growing up in Brooklyn, Saturday mornings had a whole routine — and McDonald’s breakfast was part of it. Not every Saturday, but enough that a McDonald’s biscuit became one of those specific food memories that sticks with you. The slight sweetness, the butter soaked into the top the moment it came out of the wrapper, the way it split apart so cleanly. That specific thing.
I make them at home now — not because I can’t afford McDonald’s, I have McDonald’s money — but because I can make a whole tray of them for the price of two from the drive-through, and honestly they hit just the same.
The secret is simpler than you’d think: a little sugar in the Bisquick dough (that’s the McDonald’s flavor right there), melted butter both in the dough and brushed on top fresh out of the oven, and rolling them thick enough that they have room to rise. That’s the whole formula. Twenty-five minutes from bowl to table.
Ingredients Needed
- 2 cups Bisquick mix
- ⅔ cup buttermilk
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 2 tablespoons butter or margarine, melted (divided — 1 tablespoon in the dough, 1 tablespoon for brushing)
Here’s How You Make Them
Start by preheating your oven to 450°F. Yes, that high. Biscuits need a hot oven to rise fast and get that golden top — don’t second-guess it.
Grab a medium bowl and add your Bisquick, buttermilk, sugar, salt, and one tablespoon of the melted butter. The second tablespoon is for the finish — set it aside now so you don’t forget it at the end. Stir everything together just until it comes together into a shaggy dough. Stop there. I know it looks rough and lumpy and like maybe you did something wrong — you didn’t. The moment you see no more dry Bisquick, put the spoon down.
Turn the dough out onto a lightly floured surface. Now here’s the part most people get wrong: do not knead it. I know kneading feels like the right thing to do with dough, but kneading develops gluten and gluten makes tough biscuits. What you want to do instead is gently fold the dough over itself about four or five times — that’s it. Think of it less like working dough and more like folding a letter.
Pat it out to between ¾ and 1 inch thick. This is the most important measurement in the whole recipe. Too thin and the biscuit won’t have enough height to rise properly and split apart the way it’s supposed to. If you’re not sure, go thicker. A taller biscuit is always the right call.
Cut your biscuits with a 2½-inch biscuit cutter — or a wide-mouth glass if you don’t have one. Press straight down and lift straight up. Don’t twist. Twisting seals the cut edges and the biscuit can’t open up and rise the way it needs to. Re-roll your scraps once and cut any remaining biscuits.
Place them on a parchment-lined baking sheet. For softer sides put them close together so they’re almost touching — they’ll lean into each other as they rise and the sides stay pillowy. For slightly crispier edges space them about an inch apart.
Bake for 10–13 minutes until they’ve risen and the tops are golden brown. Check at 10 minutes because every oven is a little different and you don’t want to overbake them. You’re looking for golden on top, not dark brown.
The moment they come out of the oven — and I mean the moment, don’t wait — brush the tops with that remaining tablespoon of melted butter. All of it. The heat from the biscuit pulls the butter right in and that’s what gives you the glossy, rich top that makes these taste like the real thing.
Then leave them alone for 3–4 minutes. They’ll continue to rise slightly outside the oven and the tops will crack right where the two halves naturally want to split. That crack is your signal. Pull them apart right there — no knife needed — and build your sandwich.
What Makes These Taste Like McDonald’s
Most homemade biscuits use cold butter cut into flour — that technique creates the distinct flaky layers you see in a classic Southern biscuit. McDonald’s biscuits don’t taste like that. They’re softer, more tender, with a slight sweetness and a rich buttery finish that comes from a completely different approach.
Two things create that specific McDonald’s flavor:
The sugar. Just 2 teaspoons in the dough — you won’t taste sweetness outright, but it’s what gives the biscuit that slightly rounded, warm flavor that’s distinctly different from a plain buttermilk biscuit. Skip it and the biscuit tastes fine but generic. Keep it and it tastes like Saturday morning.
The melted butter — twice. Once in the dough, which creates a tender, almost rich crumb instead of flaky layers. Once brushed immediately on top the moment the biscuits come out of the oven, which soaks into the surface while it’s still hot and gives you that glossy, buttery finish. Both steps matter. Don’t skip either one.
FAQs About McDonald’s Copycat Breakfast Biscuits
Three most common causes. First: the dough was overworked — the more you mix or handle it, the more gluten develops and the tighter the dough gets, which prevents rising. Stop mixing the moment the dough comes together. Second: the biscuits were rolled too thin — less than ¾ inch thick doesn’t give the biscuit enough height to rise properly. Third: old Bisquick — the leavening inside loses potency over time. If your box has been open more than 6 months, test it by dropping a teaspoon into warm water. It should bubble actively. If it doesn’t, get a fresh box. Also: press the biscuit cutter straight down without twisting — twisting seals the cut edges and prevents the biscuit from opening up and rising.
Overmixing is almost always the answer. The moment the dough comes together, stop. Lumps and rough patches in the dough are completely fine and will bake out. The more you work it, the tougher the result. Also check your oven temperature — ovens that run cool dry out biscuits before they cook through. A $10 oven thermometer solves a lot of baking problems.
No. If you don’t have buttermilk, add 2 teaspoons of white vinegar or lemon juice to ⅔ cup of regular whole milk, stir, and let it sit for 5 minutes before using. It won’t be identical but it works well and produces a tender biscuit. For dairy-free, use any plant-based milk with the same lemon juice trick.
Bisquick is not the same as flour — it already contains leavening, fat, and salt built in. You can’t swap it directly for plain flour without rebuilding the recipe from scratch. Substituting half the Bisquick with whole wheat flour is possible but produces a denser, earthier biscuit that won’t taste much like McDonald’s. For this copycat specifically, Bisquick is the right call.
Yes. Preheat the air fryer to 400°F. Place biscuits in the basket without overlapping — cook in batches if needed. Cook for 8–10 minutes until golden brown on top. Brush with melted butter the moment they come out. The exterior gets slightly crispier than the oven version, which some people prefer.
Yes. Use plant-based milk plus 2 teaspoons of lemon juice in place of buttermilk — let it sit 5 minutes before using. Use vegan butter in place of regular butter, both in the dough and for the finish. The texture will be slightly different but very close to the original.
Yes — two options depending on how you want to use them. Baked biscuits keep in an airtight container at room temperature for up to 2 days. For longer storage, freeze individually wrapped in plastic wrap inside a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for 10–12 minutes for the best texture, or microwave a single biscuit for 30–45 seconds for a softer result. The best meal prep move: cut the unbaked biscuits, freeze them on a sheet pan until solid, then transfer to a freezer bag. Bake directly from frozen at 450°F, adding 3–5 minutes to the regular bake time. Fresh biscuits any morning with zero weekday mixing required.
Two things: roll the dough to the full ¾ to 1 inch thickness and let the biscuits rest outside the oven for 3–4 minutes after the butter brush. As they cool slightly, they crack naturally along the top where the two halves separate. Don’t try to cut them with a knife while hot — let the biscuit do the work and it splits cleanly every time.
Tips and Tricks for Perfect Biscuits
- The melted butter in the dough is intentional — it creates a soft, tender, slightly rich interior rather than flaky layers. That tenderness is exactly what makes McDonald’s biscuits different from a classic Southern scratch biscuit. Don’t swap it for cold butter.
- Roll out the dough on a floured surface to prevent sticking.
- For uniform biscuits, use a 2-inch biscuit cutter or a wide glass.
- Bake on an ungreased baking sheet or one lined with parchment paper for easy cleanup.
How to Build the Full Sandwich
The biscuit is the foundation — what you stack inside is what makes it a meal. Here’s how to build each version properly:
The Classic Egg and Cheese Beat 1 egg with a splash of water and a pinch of salt. Heat a small nonstick skillet over medium-low and spray with cooking spray. Pour in the egg and cover with a lid. Cook without stirring until just set on top, about 2 minutes. Fold into quarters — this is the folded egg style McDonald’s uses, not scrambled. Place immediately on the bottom biscuit half with a slice of American cheese directly on the egg so the residual heat melts it. Close with the top half.
Add Bacon Cook 2 strips of bacon until crispy, fold in half, and layer on top of the folded egg and cheese. The saltiness of bacon against the slightly sweet biscuit is exactly what the McDonald’s version does.
Add a Sausage Patty Take about 2 oz of breakfast sausage — Jimmy Dean or any bulk breakfast sausage works. Roll into a ball and press flat between your palms to roughly the diameter of your biscuit. Cook in a dry skillet over medium heat, 3 minutes per side, until cooked through and browned. Season with a pinch of black pepper before cooking for that classic spiced flavor. Layer on the biscuit in place of or alongside the bacon.
The Cheese-Only Biscuit Split the warm biscuit, place a slice of American cheese inside, and close it back up for 1 minute. The residual heat from the biscuit melts the cheese completely. Simple, fast, and the kind of thing kids will ask for every weekend.
Storing and Reheating
Leftover biscuits keep in an airtight container at room temperature for up to 2 days. For longer storage, wrap each biscuit individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months.
To reheat from frozen: a 350°F oven for 10–12 minutes is the best method — it brings the exterior back to life and warms the inside evenly. For a quick single biscuit, microwave for 30–45 seconds on medium power. It will be softer throughout but still good.
Best meal prep move: Cut the biscuits and freeze them unbaked on a sheet pan until solid, then transfer to a freezer bag. Bake directly from frozen at 450°F, adding 3–5 minutes to the regular bake time. Fresh biscuits any morning with zero weekday prep.
Involve your kids by letting them help with mixing the dough and using the biscuit cutter. It’s a great way to introduce them to baking and make the entire process fun.
This recipe mimics the sweet buttermilk flavor and tender texture of McDonald’s biscuits. Using simple ingredients like cups of buttermilk and Bisquick mix, you can recreate these breakfast favorites in your own kitchen. It’s an easy way to enjoy the best part of McDonald’s breakfast menu without leaving your house.
Whether you’re craving a classic McDonald’s biscuit or looking for a new breakfast idea, this copycat recipe is sure to please. With the right ingredients and a little bit of love, you can bring the taste of McDonald’s right to your breakfast table. Enjoy experimenting with different fillings and toppings to make these biscuits your own!
Here are some more fun McDonald’s copycat recipes to try!
Copycat McDonald's Breakfast Biscuits
Savor the taste of McDonald's right at home with this easy copycat breakfast biscuit recipe, featuring golden brown, fluffy biscuits made with simple ingredients like Bisquick mix and buttermilk. Perfect for a delicious breakfast, these homemade biscuits offer the classic McDonald's flavor with the comfort and joy of home cooking.
Ingredients
- 2 cups bisquick mix
- 2/3 cup buttermilk
- 2 tsp granulated sugar
- 1/4 tsp salt
- 2 tbsp butter or margarine, melted
Instructions
- Preheat the oven to 450
- Combine bisquick, buttermilk, sugar, salt and half the melted butter into a medium bowl.
- Mix until well blended
- Turn the dough out onto a lightly floured surface
- Knead for 30 seconds
- Roll the dough to 3/4 - 1 inch thick
- Cut out biscuits using 2 1/2 inch biscuit cutter
- Place into an ungreased or parchment lined baking sheet.
- Bake for 10-13 mins or until they have risen and are golden brown.
- Brush with remaining melted butter as soon as it's out of the oven.
- The biscuits will continue to rise outside of the oven (for 3-4 mins) and then they will crack where you can easily pull them apart.
Notes
You must cut a thick biscuit for a tall biscuit.
If you just like the taste of the biscuit but don't want a lot of bread, you can roll them slightly thinner
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 415Total Fat 17gSaturated Fat 6gUnsaturated Fat 11gCholesterol 13mgSodium 1236mgCarbohydrates 55gFiber 2gSugar 13gProtein 8g
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