{"id":1447294,"date":"2020-03-27T06:45:21","date_gmt":"2020-03-27T06:45:58","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/easy-biscuits\/"},"modified":"2025-01-29T10:32:53","modified_gmt":"2025-01-29T16:32:53","slug":"easy-biscuits-2","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/easy-biscuits-2\/","title":{"rendered":"Homemade Biscuits"},"content":{"rendered":"<p>You know how it is when you get into a dinner rut: protein, veggie, starch over and over again. <a href=\"https:\/\/www.tasteofhome.com\/collection\/quick-easy-family-dinners\/\" data-name=\"www.tasteofhome.com\/collection\/quick-easy-family-dinners\/\" data-module=\"content engagement\" data-position=\"embedded links\">Quick and easy dinners<\/a> are amazing, but sometimes you need a little something extra to liven them up. That\u2019s where a simple homemade biscuit recipe comes in.<\/p>\n<p>Everyone loves warm, fluffy biscuits straight from the oven. While you can rely on refrigerated biscuit brands, a recipe for homemade biscuits is easy to make from scratch with just a handful of ingredients, most of which you have right in your cupboard and fridge. That\u2019s right\u2014you\u2019re never more than five ingredients and 30 minutes away from amazing homemade biscuits that can liven up any meal.<\/p>\n<p>Learning how to make homemade biscuits is such a worthwhile endeavor, and it doesn\u2019t need to be challenging. This simple homemade biscuits recipe is a snap to put together, and you probably don&#8217;t even have to leave the house to buy ingredients.<\/p>\n<h2>Ingredients for Homemade Biscuits<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2109409\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_FT25_247122_JR_0117_1.jpg?fit=700%2C1024\" alt=\"Overhead shot of all ingredients; spoon; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<ul>\n<li><strong>All-purpose flour:<\/strong> Chill your dry ingredients. No, really, <em>Taste Recipes<\/em> culinary producer <a href=\"https:\/\/www.tasteofhome.com\/author\/josh-rink\/\" data-name=\"www.tasteofhome.com\/author\/josh-rink\/\" data-module=\"content engagement\" data-position=\"embedded links\">Josh Rink<\/a> recommends it! \u201cI like to throw my dry ingredients in the freezer to get super chilled. When that cold biscuit dough hits the hot oven, you get nice puffy, flaky layers,\u201d he says.<\/li>\n<li><strong>Baking powder:<\/strong> Make sure your baking powder is fresh. We want these biscuits to rise, rise, rise! <a href=\"https:\/\/www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-name=\"www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\">Test your baking powder<\/a> if you\u2019re unsure of its expiration date.<\/li>\n<li><strong>Butter:<\/strong> One of our Test Kitchen pros\u2019 top <a href=\"https:\/\/www.tasteofhome.com\/collection\/biscuit-tips\/\" data-name=\"www.tasteofhome.com\/collection\/biscuit-tips\/\" data-module=\"content engagement\" data-position=\"embedded links\">biscuit tips<\/a> is to use the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-name=\"www.tasteofhome.com\/article\/best-butter-taste-test\/\" data-module=\"content engagement\" data-position=\"embedded links\">best butter<\/a> you can find. Good-quality butter will make a huge difference in this homemade biscuits recipe. Opt for European butter like <a href=\"https:\/\/www.tasteofhome.com\/article\/people-are-going-crazy-for-kerrygold-butter-we-found-out-why\/\" data-name=\"www.tasteofhome.com\/article\/people-are-going-crazy-for-kerrygold-butter-we-found-out-why\/\" data-module=\"content engagement\" data-position=\"embedded links\">Kerrygold<\/a> or Plugra, or give <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-amish-butter\/\" data-name=\"www.tasteofhome.com\/article\/what-is-amish-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\">Amish butter<\/a> a try.<\/li>\n<li><strong>Milk:<\/strong> Keep your milk in the fridge until you need to mix it into the biscuits. One of the most important tips when learning how to make homemade biscuits is that cold ingredients will help your biscuits turn out nice and flaky. You can use 2% milk, whole milk, heavy whipping cream or buttermilk.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Get the dough going<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2109413\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_TOHVS23_247122_BL_08_21_1.jpg?fit=700%2C1024\" alt=\"Overhead shot of a large bowl whisk flour; baking powder and salt; cut in butter until mixture resembles coarse crumbs; add milk; stir just until moistened; wooden surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 450\u00b0F. In a large bowl, whisk together the all-purpose flour, baking powder and salt. Then, grab your cold butter and cut it into cubes. Cut these butter bits into your flour mixture with a pastry blender (or work the butter in with your fingers) until the mixture looks like coarse crumbs.<\/p>\n<p>Stir in the milk until the dough is just moistened\u2014no need to overwork it.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> I love to cut my butter into cubes first and stick them in the freezer while I prep the rest of the recipe. You want your butter to be as cold as possible to create flaky layers.<\/p>\n<h3>Step 2: Knead the biscuit dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2109414\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_TOHVS23_247122_BL_08_21_2.jpg?fit=700%2C1024\" alt=\"Overhead shot of turn out onto a lightly floured wooden board; knead gently 8-10 times; wooden surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Next, sprinkle your clean work surface with a bit of flour (just so the dough doesn\u2019t stick) and turn the dough out. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">Knead<\/a> the biscuit dough gently eight to ten times. Then, press the dough with your hands until it\u2019s 1\/2-inch thick.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2109415\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_TOHVS23_247122_BL_08_21_3.jpg?fit=700%2C1024\" alt=\"Overhead shot of pat dough to 1\/2-inch thickness; cut with a 2-1\/2-inch biscuit cutter; wooden board; wooden surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Grab a 2-1\/2-inch biscuit cutter and cut out your biscuits.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If you don\u2019t have a biscuit cutter or round cookie cutter, use a glass or cup with a thin rim. Dip the edge into some flour and use that as a cutter. It works just as well.<\/p>\n<h3>Step 3: Bake the biscuits<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2109416\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_TOHVS23_247122_BL_08_21_4.jpg?fit=700%2C1024\" alt=\"Overhead shot of place 1 inch apart on an ungreased baking sheet; Bake until golden brown 10-15 minutes; serve warm; wooden surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Finally, place your biscuits about 1 inch apart on an ungreased baking sheet. Bake the biscuits until they\u2019re golden brown, 10 to 15 minutes. Serve them warm and enjoy!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2109412\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_FT25_247122_JR_0117_4.jpg?fit=700%2C1024\" alt=\"Close shot of Simple Biscuits; place on wire rack before serving; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Swap in buttermilk:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southern-buttermilk-biscuits\/\" data-name=\"www.tasteofhome.com\/recipes\/southern-buttermilk-biscuits\/\" data-module=\"content engagement\" data-position=\"embedded links\">Buttermilk biscuits<\/a> are marvelous. The acidity in buttermilk creates a tangier-tasting biscuit while tenderizing the dough by breaking down the flour\u2019s proteins. You can use buttermilk as a 1:1 substitute for the 2% milk in this recipe for homemade biscuits.<\/li>\n<li><strong>Sprinkle in shredded cheese:<\/strong> I mean, who doesn\u2019t love a cheesy biscuit? Just after working the butter into the flour, sprinkle shredded cheddar, Gruyere, Parmesan or Asiago cheese into the flour-butter mixture, then toss in the milk.<\/li>\n<li><strong>Add in fresh herbs:<\/strong> Fresh chives, rosemary, sage and thyme create herbaceous and colorful biscuits. Adding these herbs to the flour mixture is such an easy way to elevate them into bakery-quality biscuits.<\/li>\n<li><strong>Make \u2018em sweet:<\/strong> Dessert-y biscuits are completely underrated. Whether you simply add fresh fruit or chocolate chips to the biscuit dough or turn them into full-blown <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cinnamon-fruit-biscuits\/\" data-name=\"www.tasteofhome.com\/recipes\/cinnamon-fruit-biscuits\/\" data-module=\"content engagement\" data-position=\"embedded links\">cinnamon fruit biscuits<\/a>, we think you\u2019ll love the indulgence.<\/li>\n<\/ul>\n<h2>How to Store Homemade Biscuits<\/h2>\n<p>First, let the recipe for homemade biscuits cool completely to room temperature. Then, pop the biscuits in an airtight container and keep them on the countertop for up to three days. You could also store them in the fridge to extend their life for up to five days, but know that the fridge will dry out the biscuits a bit.<\/p>\n<h3>Can you freeze homemade biscuits?<\/h3>\n<p>Yes, you can freeze homemade biscuits. Place room-temperature, baked biscuits in an airtight container and freeze them for up to three months. Revive them in a 250\u00ba oven until warmed through, 5 to 10 minutes.<\/p>\n<h2>Homemade Biscuit Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2109410\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_FT25_247122_JR_0117_3.jpg?fit=700%2C1024\" alt=\"Close shot of Simple Biscuits; serve in a basket; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you make homemade biscuits fluffy?<\/h3>\n<p>The key to making a fluffy homemade biscuits recipe is not to overwork the dough. The more you stir or knead the dough, the tougher the biscuits will be. The trick is to stir the milk in until just combined and then knead the biscuits very gently.<\/p>\n<p>Also, be sure that you\u2019re <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">measuring flour correctly<\/a>. If you add too much flour, you can make the biscuits heavy and dense.<\/p>\n<h3>Are biscuits better made with butter or shortening?<\/h3>\n<p>There are some recipes out there that call for shortening (like these <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fluffy-biscuits\/\" data-name=\"www.tasteofhome.com\/recipes\/fluffy-biscuits\/\" data-module=\"content engagement\" data-position=\"embedded links\">fluffy biscuits<\/a>), however, most call for butter. Butter provides more flavor than shortening and can create more flaky layers, just as <a href=\"https:\/\/www.tasteofhome.com\/article\/butter-shortening-or-lard-find-out-which-makes-the-best-pie-crust\/\" data-name=\"www.tasteofhome.com\/article\/butter-shortening-or-lard-find-out-which-makes-the-best-pie-crust\/\" data-module=\"content engagement\" data-position=\"embedded links\">butter creates a flakier pie crust<\/a>.<\/p>\n<h3>What should you serve with biscuits?<\/h3>\n<p>Our homemade biscuits recipe makes a great side with any dinner and can make even simple weekday suppers special. I especially love these biscuits with a hearty stew or creamy soup.<\/p>\n<p>However, you don\u2019t need to save biscuits for dinnertime. They\u2019re great served up at breakfast with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/biscuits-and-sausage-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/biscuits-and-sausage-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">sausage gravy<\/a> or topped with good honey, homemade jam or even a little more butter. <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-butter-recipes-for-bread\/\" data-name=\"www.tasteofhome.com\/collection\/homemade-butter-recipes-for-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">Flavored butter<\/a>, like honey butter or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-lemon-butter\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-lemon-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\">garlic lemon butter<\/a>, is lovely on them too. During autumn, indulge in the flavors of the season and smear <a href=\"https:\/\/www.tasteofhome.com\/recipes\/all-day-apple-butter\/\" data-name=\"www.tasteofhome.com\/recipes\/all-day-apple-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\">apple butter<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pumpkin-butter\/\" data-name=\"www.tasteofhome.com\/recipes\/pumpkin-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\">pumpkin butter<\/a> on these biscuits.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This simple biscuit recipe requires just five ingredients, and we bet you&#8217;ve got all five in your kitchen now. We&#8217;ll show you how to make them.<\/p>\n","protected":false},"author":7061,"featured_media":2109059,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305624,305616,305615,304423,304328,305487,304338,304515,304988,304408,304368,303887,304558,304350,324623,304150,303883,305031],"categories-v2":[310461,309438,310905,310897,310890,308821,308988,308984,310796,308992,308880,308935,308813,308745,308478,308910,309001,309177,309434,308476,308975],"coauthors":[39610,342012],"recommended_recipes":[{"post_title":"Homemade Buttermilk Biscuits","post_link":"\/recipes\/southern-buttermilk-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_14975_Jamie_Thrower_5.jpg"},{"post_title":"Lemon Blueberry Biscuits","post_link":"\/recipes\/lemon-blueberry-biscuits\/","post_image":"\/wp-content\/uploads\/2024\/09\/Lemon-Blueberry-Biscuits_EXPS_TOHD24_1762_SheriSilver_2.jpg"},{"post_title":"Easy Cheesy Biscuits","post_link":"\/recipes\/easy-cheesy-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Cheesy-Biscuits_EXPS_FT24_177360_0507_JR_01.jpg"},{"post_title":"Baking Powder Biscuits","post_link":"\/recipes\/baking-powder-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3978_RM0556C9.jpg"},{"post_title":"Apricot Cream Biscuits","post_link":"\/recipes\/apricot-cream-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Apricot-Cream-Biscuits_exps36763_SD2232457C08_25_1bC_RMS.jpg"},{"post_title":"Basic Biscuits","post_link":"\/recipes\/basic-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12735_QC10129C6A-1.jpg"},{"post_title":"Old-Fashioned Biscuits","post_link":"\/recipes\/old-fashioned-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Old-Fashioned-Biscuits_exps37613_THHC1997841D07_21_10bC_RMS.jpg"},{"post_title":"Cheddar Buttermilk Biscuits","post_link":"\/recipes\/cheddar-buttermilk-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cheddar-Buttermilk-Biscuits_EXPS_CIMZ19_20808_B01_08_5b.jpg"},{"post_title":"Buttermilk Biscuits","post_link":"\/recipes\/buttermilk-biscuits\/","post_image":"\/wp-content\/uploads\/2025\/05\/Buttermilk-Biscuits_EXPS_SB25_4283_MD_P2_04_23_7b.jpg"},{"post_title":"Apple Cider Biscuits","post_link":"\/recipes\/apple-cider-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Cider-Biscuits_EXPS_FRBZ19_9132_B04_11_5b.jpg"},{"post_title":"Homemade Ham Biscuits","post_link":"\/recipes\/ham-on-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-on-Biscuits_EXPS_FT24_35680_EC_010324_3.jpg"},{"post_title":"Ginger Buttermilk Biscuits","post_link":"\/recipes\/ginger-buttermilk-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Ginger-Buttermilk-Biscuits_exps52027_THCA143053B09_10_6bC_RMS.jpg"},{"post_title":"Yeast Biscuits","post_link":"\/recipes\/yeast-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11709_TH10090C35D.jpg"},{"post_title":"Easy Peasy Biscuits","post_link":"\/recipes\/easy-peasy-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/08\/Easy-Peasy-Biscuits_EXPS_SBZ21_175565_B09_30_1b.jpg"},{"post_title":"Whole Wheat Biscuits","post_link":"\/recipes\/whole-wheat-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7118_C1708C51D.jpg"},{"post_title":"Jam Biscuits","post_link":"\/recipes\/jam-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps18753_FB153741C05_27_3b.jpg"},{"post_title":"Ham Biscuits","post_link":"\/recipes\/ham-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-Biscuits_EXPS_CIMZ19_33277_B01_08_3b.jpg"},{"post_title":"Best Biscuits","post_link":"\/recipes\/best-biscuits\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Homemade-Biscuits_EXPS_FT25_247122_JR_0117_2.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/easy-biscuits-2\/","name":"Homemade Biscuits","datePublished":"2020-03-27","dateModified":"2025-01-29","prepTime":"PT15M","cookTime":"PT10M","totalTime":"PT25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_EXPS_FT25_247122_JR_0117_2.jpg","height":1200,"width":1200},"recipeCategory":"","description":"This simple homemade biscuits recipe will become your go-to for elevating any weeknight meal.","recipeIngredient":["4 cups all-purpose flour","2 tablespoons baking powder","2 teaspoons salt","2\/3 cup cold butter, cubed","1-1\/3 cups 2% milk"],"recipeInstructions":[{"@type":"HowToStep","name":"Get the dough going","text":"Preheat the oven to 450\u00b0F. In a large bowl, whisk together the all-purpose flour, baking powder and salt. Then, grab your cold butter and cut it into cubes. Cut these butter bits into your flour mixture with a pastry blender (or work the butter in with your fingers) until the mixture looks like coarse crumbs. Stir in the milk until the dough is just moistened\u2014no need to overwork it. Editor\u2019s Tip: I love to cut my butter into cubes first and stick them in the freezer while I prep the rest of the recipe. You want your butter to be as cold as possible to create flaky layers.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_TOHVS23_247122_BL_08_21_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Knead the biscuit dough","text":"Next, sprinkle your clean work surface with a bit of flour (just so the dough doesn\u2019t stick) and turn the dough out. Knead the biscuit dough gently eight to ten times. Then, press the dough with your hands until it\u2019s 1\/2-inch thick. Grab a 2-1\/2-inch biscuit cutter and cut out your biscuits. Editor\u2019s Tip: If you don\u2019t have a biscuit cutter or round cookie cutter, use a glass or cup with a thin rim. Dip the edge into some flour and use that as a cutter. It works just as well.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_TOHVS23_247122_BL_08_21_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the biscuits","text":"Finally, place your biscuits about 1 inch apart on an ungreased baking sheet. Bake the biscuits until they\u2019re golden brown, 10 to 15 minutes. Serve them warm and enjoy!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Homemade-Biscuits_TOHVS23_247122_BL_08_21_4.jpg?fit=700,1024"}],"recipeYield":"15 biscuits","author":[{"@type":"Person","name":"Lisa Kaminski"},{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 205 calories","fatContent":"9g fat (6g saturated fat)","cholesterolContent":"23mg cholesterol","sodiumContent":"582mg sodium","carbohydrateContent":"26g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.3703704,"reviewCount":27,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Easy Biscuits","description":"Check out this video for how to make Easy Biscuits.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/H13bClFN\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/H13bClFN-OOHHzDJg.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susana973"},"reviewBody":"I also do not understand the negative comments.  I am not a baker and followed the recipe exactly as described and my biscuits came out perfect to go alongside chicken pot pie filling. Fluffy, soft, they rose, and flaky on the outside. Perfect! Thanks for the super easy recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Arnold855"},"reviewBody":"First try - great! Excellent basic recipe that can be enhanced in so many different ways, add some dried fruit, use buttermilk instead of milk, etc.  They were fluffy and light.  For those who had poor results, as a retired physician who 'discovered' his baking talent during Covid restrictions, let me offer a few vital points that will enhance all of your baking:\n1. Don't start with ingredients like flour taken straight out of the freezer (where I keep my flour) let it come to room temp or even warm it in the oven. Frozen ingredients inhibit baking powder or yeast.\n2. As mentioned, whisk dry ingredients together thoroughly\n3. While Baking soda lasts forever on the shelf, baking powder doesn't.  If it's more than 6 months on the shelf or past is best before date - throw it out and start over with fresh BP.\n4. If you only need a few biscuits, the dough freezes wonderfully. l Just put the unbaked biscuits on a cookie sheet and place in the freezer - when frozen store in ziplocks.  When you want 1 or 2 or a half dozen - just take them out and bake them directly out of the freezer.  They will probably take a few minutes more of baking time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Emily487"},"reviewBody":"I have made these biscuits about four times. The first time was fine, but the second and third time my biscuits were flat and dense. I read through these comments and realized that I needed to listen to reviewers like Liz907 and really follow the recipe. Yesterday, I made the biscuits again, making sure I truly whisked the dry ingredients, didn't overwork the incorporation of the butter (my dough was still a bit dry\/floury when moving on to the next step and that was okay) and only kneaded 8 times. After 11 minutes in the oven, my biscuits had risen beautifully. They're much fluffier and more enjoyable to eat than when I had taken shortcuts with the recipe. I highly recommend y'all learn from my mistakes--follow the recipe and the advice provided in these comments! These are great biscuits, and truly so easy! I love to eat them for breakfast warmed up with a bit of nut or seed butter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Remy"},"reviewBody":"Honestly they are *much* to salty and I like salt. They are also very dry. Reduced it to 1\/2 tsp of salt and 3\/4 cup milk and it was much better","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Liz907"},"reviewBody":"Anyone saying that they came out flat or with no taste.... Here is more than likely why : \n\nFlat:\n 1.  Did you honestly whisk the dry ingredients? Whisking incorporates the necessary air needed to help the rising process. (Stirring with a spoon or spatula is not the same thing as whisking) \n2. Honestly how many times did you kneaded the dough? If you did it more than the recommended 8-10 times then you worked out all the air added by the whisking and over worked the baking powder. \n3. And probably most prevalent, understand that over time flour and especially baking powder become stale. You shouldn't be using baking powder you have had hanging around in your cupboard longer that a few months. After it's open the clock is ticking on its effectiveness. \n\nTaste: \n\n1. Salt is IMPORTANT! Salt opens up your taste buds. So if you omitted the salt for health idealization or used unsalted butter, this is the reason for no taste. \n\n2. Using skim or 1% milk... Rather than the 2% milk the recipe calls for, which does have more flavor. \n\n3. Your flour or baking powder is old.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sathya"},"reviewBody":"My personal best ever while baking biscuits. I personally thank you for this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary7114"},"reviewBody":"I read through the reviews and made the following adjustments: 1\/4 tsp salt and increased the liquid - I used 3\/4 cup of a plant-based cream we had here (lactose issues!) and then a splash more when it still seemed dry. I used salted butter. With that, I would say these biscuits were outstanding. They came together so quickly and are tasty and flaky. Great for what I was looking for - a quick way to use up leftover gravy from last night's dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jolina"},"reviewBody":"<p>A few things I did that weren\u2019t in the instructions:<\/p><p>1) grated butter into the flour to make it easier to integrate.<\/p><p>2) rolled it out and folded it in 3rds before I cut out the biscuits, otherwise you aren\u2019t able to get any biscuit layers created. <\/p><p>3) added an egg wash and topped with flakey salt before baking. <\/p><p>Good base recipe that could use just a bit more in the instructions. <\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jack9826"},"reviewBody":"Hard, not flaky, tasted like saltines covered in extra salt. Too gross to eat even with jelly.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Trisha3318"},"reviewBody":"Not good biscuits for biscuits and gravy very thin and crunchy super dry","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Brianna655"},"reviewBody":"They were good little thin, and dry (hard and crunchy)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Katherine999"},"reviewBody":"<p>Only made 6 biscuits<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Brian565"},"reviewBody":"Not the greatest I must say. I woke up on Sunday and decided on this recipe. Should've gotten the grocery store stuff, not impressed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Suzanne933"},"reviewBody":"Not impressed.  Followed instructions as written.  Ended up with very dry crumbly dough.  Added 1\/4c whipping cream and dough became pliable.  Kneaded 8 times between in the bowl to pull together and on a board.  This made 7 - 3\u201d biscuits that were doubled in height, but still very dense.  Very salty, too.  If I were to make again, I would reduce the amount of salt by 1\/4 tsp and increase liquids to 1 and 1\/4 cups.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Angel"},"reviewBody":"Made these exactly as recipe was written. Biscuits are tender and tasty. Do not overwork the dough and do not use a food processor. The dough was very nice after mixed and was very easy to work with. One reviewer said it needed a tablespoon of baking powder...3 teaspoons equals 1 tablespoon. Give this recipe a try. The biscuits were very good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueController"},"reviewBody":"These biscuits were perfect! Soft and flaky on the inside, crispy on the out. Only changes I made: substituted coconut oil for the butter and soy milk for the milk, because my daughter is vegan. I only mixed until the dough came together then rolled it out sightly after patting it out on the floured surface. The less the dough is handled, the better!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSushi"},"reviewBody":"I usually don't leave reviews on recipes but the amount of negative reviews this one have seem unwarranted. I made a batch just now that turned out exactly as expected. They don't have a ton of flavor, but if you look at the ingredients they're not supposed to. If you're expecting a savory biscuit with its own distinct flavor, look elsewhere. But if you want something no-fuss for, say, biscuits and gravy as I made this morning, this works perfectly. As far as \"not rising\" or being \"hard as a hockey puck\", remember this isn't a cookie dough. Knead to the point where things just hold together, and not further. I used a stand mixer with a paddle attachment on low for maybe 20 seconds after adding the milk, and that's it. Use cold butter and there's no need for a rolling pin. You can flatten the dough out with your palms to roughly an inch high, and cut from that. Using a pint glass as my cutter I ended up with about 6 and a half biscuits. Also, make sure you aren't using expired baking powder that's been sitting in your cupboard for a decade. Finally, regarding \"using a tablespoon of baking powder instead of 3 teaspoons\" then blaming the recipe...there are no words, lol.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeElephant"},"reviewBody":"Made these this morning - I\u2019m not sure what these other reviewers did but mine rose beautifully and tasted great. Will definitely make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"krysfielder"},"reviewBody":"Good recipe! I like the outside a bit better when brushed with some buttermilk and the layers when you fold the dough into thirds and roll back out 2 or 3 times.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBone"},"reviewBody":"This is the easiest and best tasting recipe!  Tips I wish someone had told me years ago: Always check the date on your baking powder.  Knead only using the tips of your fingers.  Try not to handle the dough more than 7-8 times.   Have your ingredients ready to go leaving butter in the fridge until you need it.  If you are interrupted, put the mix in the fridge.  Cold butter makes great biscuits.  These were as pretty as they tasted.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TRISCHA"},"reviewBody":"Flat, no taste, looks like a fluffy cookie not a biscuit. Waste of time!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveScooter"},"reviewBody":"These were great! I made a couple of changes-the first being that I used only whole wheat flour. I halved the salt and I added a little extra milk because the dough felt dry. Not very, just a tiny bit. I should add that I am NOT an experienced cook\/baker.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Easy Biscuits","description":"Check out this video for how to make Easy Biscuits.","url":"http:\/\/content.jwplatform.com\/videos\/H13bClFN-OOHHzDJg.mp4","duration":"1m21s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/3jo6t62elm83623676dc03q683g40prj.jpg","advertising":"","jw_id":"H13bClFN","jw_url":"http:\/\/content.jwplatform.com\/videos\/H13bClFN-OOHHzDJg.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/H13bClFN\/poster.jpg?width=720","jw_publish_date":"2023-11-03T00:00:00"},"rms_legacy_id":"247122","romance_copy_dek":"This simple homemade biscuits recipe will become your go-to for elevating any weeknight meal.","enhanced_recipe_title":"Homemade Biscuits","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 cups all-purpose flour","IngredientText":"4 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons baking powder","IngredientText":"2 tablespoons baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons salt","IngredientText":"2 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup cold butter, cubed ","IngredientText":"2\/3 cup cold butter, cubed "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/3 cups 2% milk","IngredientText":"1-1\/3 cups 2% milk"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Homemade-Biscuits_EXPS_FT25_247122_JR_0117_2.jpg","RecipeId":247122,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Homemade Biscuits Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"53653\" ol-id=\"T0737UR\"]","RecipeAttachmentFileName":"Homemade-Biscuits_EXPS_FT25_247122_JR_0117_2.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep\/Total Time: 25 min.","MinimumServingQuantity":15,"MaximumServingQuantity":15,"Yield":"15 biscuits.","DigitalTitle":"Homemade Biscuits","SubmittedTitle":"Biscuits","RecipeTypeId":1,"AverageRating":3.37,"WebPublishedDate":"3\/27\/2020 6:45:21 AM","ContestPlacementId":null,"FbImage":"FB_QEBZ20_247122_B01_29_1b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":10,"TotalTimeInMinutes":25,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Simple Biscuits","OriginalSourceProject":"Simple Biscuits","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"It\u2019s so easy to whip up a batch of these biscuits to serve with breakfast or dinner. 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