20 Minute Homemade Biscuits

I call these the 20 Minute Homemade Biscuits… I’ve made these countless times over the years … They are by far one of the quickest bread sides I’ve come across… and they can darn near be added to any meal!  I found these biscuits through allrecipes … and I’ve made them with both butter or shortening and they turn out perfect either way!

We love these biscuits… they melt in your mouth!  Not only that but they take 20 minutes to make from start to finish!!  Sure beats those tubes of biscuits you pick up in the refrigerated section at the grocery store…  How fresh are those??  See any ingredients on the back you can’t even sound out???  And then compare the price for one tube to this recipe… Pennies on the dollar!

Its a win win!!  🙂

 

20 Minute Biscuit Collage 680

 

Here is some great biscuit cutters to have around the house!  Great for Sugar Cookies too!

 

4.7 from 70 reviews
20 Minute Homemade Biscuits
 
Prep time
Cook time
Total time
 
Quick and easy biscuits that melt in your mouth made with 6 simple ingredients
Author:
Recipe type: Bread
Cuisine: Biscuits
Serves: 8-10
Ingredients
  • 2¼ Cups Flour
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Salt
  • 1 Tablespoon Sugar
  • ⅓ cup Shortening or Butter
  • 1 cup Milk
  • extra flour for the counter
Instructions
  1. Pre-heat oven to 425 degrees.
  2. Grease baking sheet.
  3. Add flour, baking powder, salt and sugar to bowl mix together.
  4. Cut in shortening or butter to resemble coarse crumbs.
  5. Add half the milk and mix, then add remaining milk and mix together.
  6. Put on floured surface and kneed gently 15-20 times.
  7. Pat out flat and cut out biscuits.
  8. Place on greased baking sheet and bake at 425 degrees for 13-15 minutes.
  9. Brush tops with butter as they come out.

Follow pictures for a step by step tutorial and helpful tips  🙂 …


 

Add flour, baking powder, salt and sugar to bowl.

Add flour, baking powder, salt and sugar to bowl.

Cut in shortening or butter to resemble coarse crumbs.

Cut in shortening or butter to resemble coarse crumbs.

add half of the milk and mix

add half of the milk and mix

add remaining milk and mix together. Your dough should be sticky

add remaining milk and mix together. Your dough should be sticky

Plop it onto a well floured surface and gently kneed 15-20 times.

Plop it onto a well floured surface and gently kneed 15-20 times.

Should look about like this.

Should look about like this.

Flatten out about 1-2 inches thick and cut biscuits out. Or use this next trick...

Flatten out about 1-2 inches thick and cut biscuits out. Or use this next trick…

Fold over ... So when you cut your biscuits open its easier!

Fold over … So when you cut your biscuits open its easier!

Cut biscuits with a knife to have no leftover or use a biscuit cutter.

Cut biscuits with a knife to have no leftover or use a biscuit cutter.

Place on greased baking sheet.

Place on greased baking sheet.

Bake at 425 degrees for 13-15 minutes.

Bake at 425 degrees for 13-15 minutes.

Brush with butter as they come out!

Brush with butter as they come out!

20 minute biscuits valentines1

I cut them into shapes for Valentines Day!

For Biscuits and Gravy… Try my easy Country Sausage Gravy recipe!!!

If you like these… Try my Cheddar Buttermilk Biscuits or 30 Minute Dinner Rolls

Looking for good breads??  My favorite is Amish White Bread and Easy French Bread

I used this recipe in Homemade Chicken & Biscuits 

Homemade Chicken and Biscuits680

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  1. Pingback: Chicken Pasta Dinner | Scratch This with Sandy

  2. Pingback: 1 Month Down and New Milestones to Reach! | Scratch This with Sandy

    • So I have not yet experienced with gluten free… I do how ever have a good friend that comes to town a couple times a month that has eaten gluten free for 3 years now… He asks me for gluten free all the time… So I’m definitely looking into it… I can’t tell ya one way or the other though right now?? I would definitely give it a try if I were you and maybe make some slight changes to keep the texture and consistency similar?!

    • So I have not yet experienced with gluten free… I do how ever have a good friend that comes to town a couple times a month that has eaten gluten free for 3 years now… He asks me for gluten free all the time… So I’m definitely looking into it… I can’t tell ya one way or the other though right now?? I would definitely give it a try if I were you and maybe make some slight changes to keep the texture and consistency similar?!

      • GF baking is tricky- I would use a GF baking mix- King Arthur makes a good one now that I can find in Wal Mart. It has the appropriate amount of leaveners (baking soda, salt, etc) as well as Xanthan Gum added, a necessary ingredient when baking GF that lots of GF flours do not have already (it is a binding thing). The trick with baking GF is to let it rest- the grains are much coarser than regular gluten flour, and it takes a while for them to absorb the liquids. The thicker the batter, the longer the rest- ie- cookies should rest at least a couple of hours, up to 24. Cake batter, since the liquid is runnier, should rest about 20 min before you put it in the oven. My guess with biscuits is to let them rest about 30 min in the refrigerator.

        But this is an awesome gluten-full recipe! Thanks!

  3. Just a bit of buttermilk brushed on tops of biscuits before baking , will add a spectacular shine to them .

  4. I will try these. Look easy and good. Does anyone know the right amounts to make a honey butter spread for it?

  5. Can I use coconut oil instead of shortening? I’m trying to get a little healthier these days. Thanks for the great recipe.

      • Think if you use coconut oil that you would refrigerate it first, then add as you would butter or shortening. Haven’t tried it yet, but is a good idea too. Will change the taste a bit.

  6. What about reheating? Do they reheat well? Or can you make the dough ahead of time? Just curious.

    • Gretchen… I’ve reheated mine the next day in the toaster oven! ( I don’t own a microwave) But I’ve turned the toaster oven to 225 and plopped them in there for 5 mins… MMM Ok I might have to make these again tonight for dinner now!! 🙂

    • Okay, okay, they were very easy and excellent picture instructions. Thank you. They are awesome. I’ve never made a good biscuit. These are light and delicious. Thanks for the recipe. 🙂

  7. I tried them with almond milk siance my lil guy can’t have regular milk & mixed them in my mixer cuz I have very bad arthritis in my hands. It was very easy to work with & not much rolling out which was nice! Only thing I noticed is mine didn’t get nice n brown on top like in the picture… not sure if its cuz of the milk or just the way my oven cooks 🙂
    Very tasty & big hit with a fussy 3 yr old!

    • Thank you for sharing!!! And if you make them again try brushing a lil almond milk on top of them before the go in the oven… that might help to get the brown tops 🙂
      Thanks again for sharing… So nice to see how versatile these biscuits can be!

  8. I saw your biscuit recipe here, and did use the self rising flour leaving out the baking soda, it worked great, this is now my favorite recipe for biscuits, and with the tip it’s a lot easier to open also the biscuits, thanks so much.

    • Thank you Karen for SHARING!!! Good to know it can work with self rising! And I’m right there with you… as soon as I found this recipe (years ago) I still can’t remember where I found it?? It became my favorite go to recipe for biscuits! I love how fast they can be thrown together… everytime I think dinner is missing something… I whip these up!!
      Thanks again for sharing… I love hearing feedback… especially positive feedback 🙂

  9. Pingback: Cheddar Buttermilk Biscuits | Scratch This with Sandy

  10. I always get excited when I see easy recipes, especially if its s/th my fussy husband loves from other recipes, So I will RUN now and try them out, right away, off I go…..SPEEEDO!!

  11. Pingback: Homemade Dinner Rolls | Scratch This with Sandy

  12. I made these to go with dinner last night & they disappeared in minutes! I used butter instead of shortening & they turned out great! My 8-year-old daughter asked this morning if we’re having them again tonight, lol.

  13. Delicious! I don’t think we can ever go back to canned biscuits ever again. So easy. Turned out perfectly my first try.

  14. Pingback: 30 Minute Dinner Rolls | Scratch This with Sandy

  15. Pingback: Amish White Bread | Scratch This with Sandy

  16. I wonder if you can make these with gluten free Bisquick? And if so would you leave the salt and baking powder out?

    • I hate to say this but I’m a Bisquick hater … I haven’t had it around for almost 10 years now! But I would maybe try it out with Gluten Free flour? I’m not sure what you would want to leave out if using the Bisquick?

  17. 🙁 tried making these twice tonight and I did something wrong. first itme I used shortening. when that did work I tried it again with butter. they didn’t rise either time and were very dense. I used AP flour and followed the instructions. the flour was unbleached–would that have mattered. any feedback would be appreciated. thanks!

    • Oh no!! I made them tonight as well! Here’s two things I’m thinking… one are you doing a full Tablespoon of baking powder not teaspoon… two if you over kneed these that’s where it can go wrong! You just need to gently kneed it 10-15 times… Sorry your having problems!

      • Mine were tasty but were dense or “heavy” as my grandma would have said. Checked the recipe I followed it to a tee. Any suggestions? Can your baking powder get old or go bad, and how can you tell.

        • I have found that when you cut out the biscuits with a cutter, do not twist the cutter. Just push straight down. Twisting the cutter actually seals the edges to an extent and helps to prevent them rising as high as possible and getting those lovely areas of air that makes the “layers”. I have done them both ways as a means of testing this theory. Try it out next time you make biscuits from scratch! I have tried this recipe and the biscuits are good. I used AP flour and baked them for 18 mins for that perfect brown color and omitted the butter glaze at the end. They were good.

        • Yes baking powder can go bad.. to check for freshness add 1 teaspoon baking powder to 1/3 cup hot water and mix – test only works with hot water as baking powder is activated by heat – if lots of bubbles form then your powder is good, if there are no or only minimal bubbles then you need to buy new.

  18. I’ve been trying to make biscuits for over 50 years, without exaggeration, finally this simple recipe worked for me. I am so impressed! I used skim milk plus I forgot to knead the dough and they were still wonderful, we had strawberry shortcake, what a treat. Thank you!

  19. These biscuits has become a family favorite. They are quick and simple but makes me look let I have been working for hours. Love it.

  20. Use vegetable oil. Much quicker. Use a whisk to blend it in. Only use 1/4 cup. Canola is ok as is olive oil. Not EVO since flavor is too strong. Light olive oil is better. But to be true butter gives best flavor.

    • I will try a batch with oil, see how it turns out, because I am a bit low on butter & shortening right now and want to make 2 batches. I may put shredded cheddar in these ones and some seasoned herb blend, and have the other ones plain with butter.

  21. Pingback: Easy French Bread | Scratch This with Sandy

  22. These are amazing! I didn’t realize that you could use the same amount of butter as shortening so I experimented based on research I did on other biscuit recipes. I used a half cup of butter cut into cubes. The results were amazing! These are bookmarked and I may never buy biscuits again.

  23. Pingback: 20 Minute Homemade Biscuits | Scratch This with Sandy

  24. I found your blog/website last week and your recipes are amazing! Thank you for sharing such delicious recipes… my hubby is a happy man now ;).

  25. Tried these tonight!! My first time ever making biscuits 100% from scratch! I’ve done the frozen biscuits in a bag (Mary B’s are really good, but occasionally don’t rise like they should) & of course the mix in a bag types where you just add the wet ingredients. I actually doubled the recipe & simply placed globs of the dough on a cookie sheet by hand & they were delicious! !! I got 12 big biscuits out of it & cooked them a few minutes longer than the 15 called for to get the tops golden brown. We had family over for dinner & everyone LOVED them…..I even got several great compliments including “these are the best biscuits I’ve ever had!” So glad I found this the other day…will be doing these a lot!!! Every biscuit was devoured tonight & my son wants them for breakfast!!!! THANK YOU!!! 🙂 🙂

  26. I am trying these at high altitude. I didn’t really make much adjustment of anything. It’s my first time baking at higher altitude as I’m from the Midwest, but now in the Rockies. I had the flour in the freezer to have it cold, cut in cold butter (which I could have made the crumb texture a bit more fine), and I used buttermilk as I have a southern-born husband raised on buttermilk biscuits. Husband says they are great, so we will be having these again!!

  27. I just finished making ( and eating ) them. It was my first ever try at making biscuits. They where easy to make and really yummy. i topped it with a bit of sausage gravey. I will definatly be making these again.

  28. I’m going to pin this recipe. I usually buy biscuits out of a can and I have not been happy with the result :/

  29. Okay, love this recipe, but what I really love is the pictures. I can’t tell you how much I appreciate you taking the time for that! So often I’m making something and I’m looking down at it like ‘Um…I *think* it’s supposed to look like that??’. So thank you!!

    • Thank you! And I’m right there with you… I’m a total visual person… if I can’t see how it gets done then I get a little stumped and question myself! But I love to bake and cook … I feel like I can learn new things all the time as long as I let my guard down and go for it!!!
      🙂

  30. This is so funny, In England we call these scones! We traditionally eat them with a cup of tea, clotted cream and some homemade strawberry jam! I’ve never heard them being called biscuits! Biscuits are flat little things that crunch when you bite them – like cookies!

    These have such a great rise on them! Will definitely be trying your recipe to see if they taste any different to scones!

    Katie <3

  31. Yum! I’ll have to save your recipe, my fiance is obsessed with biscuits and gravy and he gets it every time we go out for breakfast! This would be so fun to make at home for him!

  32. Fall is my most favorite season & when the first hint of cold starts there is nothing like the smell of any type of home made breads and anyone who comes by knows what you are baking.Thanx for this new recipe I will try tonite!!!!!!SANDY M.

  33. Pingback: Easy French Bread Rolls | Scratch This with Sandy

  34. I accidentally used 1tbsp of salt instead of 1tsp. Damn biscuits came out looking amazing and fluffy but too Damn salty. Can’t wait to do it right next time

  35. Just tried these tonight and were fantastic! Took me 30 mins because I had toddler interruptions, buy still so easy and overall quick. I actually used a small heart shaped cookie cutter to make small portions and put them in for ten mins. Perfection! These are going to be used weekly!

  36. The dough is unworkable it’s so moist that it just sticks to yor hands no matter how much flour you use this recipe is not great so far

  37. I haven’t made biscuits in years, just because I couldn’t find the right texture for the dough. they came out beautiful and I am just sitting here waiting for them to be done and to dig in. Thank you very much for such an easy recipe.

  38. Never tried making homemade rolls before last nite. Huge hit! My father asked that I make employer @least once a week! Thank you.

  39. Yummo!!! I was leery of this recipe because it seemed too easy to be true…. but I was wrong!! These were super easy to make and ridiculously delicious! I made them to go with a recipe for chicken pot pie stew. It was perfect!

    • I make biscuits like these all the time. The easiest way to incorporate the butter is to freeze it first and then use a box (or other type) grater to grate it directly into the flour mixture and then just give it a quick stir. . Easier and more efficient than cutting in, and frozen butter works best in recipes like this. Makes the finished product very fluffy.

  40. Pingback: Personal Chicken Pot Pies! | The Handyman's Wife

  41. Thank u for sharing. Mine turned out very tasty and went great with our roast. I won’t be buying store biscuits again! 🙂

  42. Important to use a sharp cutter so your biscuits can rise while baking. Thank you for the easy peasy biscuit recipe 🙂

  43. I used the same recipe for years and then due to health, didn’t bake. Imagine my dismay, when I started baking again that my biscuits wouldn’t turn out and were too dry. I had purchased a new colorful set of measuring cups to match my kitchen. After the fifth failed attempt, I found the one cup measure actually held almost 1 1/4 cups of flour! If your biscuits fail…check your measuring cups.

  44. these were fantastic , so easy and liked the idea of seeing it being done step by step. I made them really thick and cut them in half and put a slice of ham and cheese on them !. WOW was it delicious. Thank you

  45. Every time I have tried to make tea biscuits they have never turned out until now. These were light, fluffy, golden and delishous! Very easy and fast to make, thank you for sharing ! ! !

  46. been looking for a good biscuit recipe to try. This is like those my mom made many years back. I used butter and they turned out great.

  47. Pingback: Homemade Chicken & Biscuits | Scratch This with Sandy

  48. These are amazing! The first batch I had too much flour on my board so they were a bit dusty and dry. lol The second batch was amazing and i added buttermilk and im so excited to add some shredded Sharp Cheddar cheese next time. mmmmmm Thank you so much for sharing.

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  50. Made these yesterday, not sure what happened but the dough was dry and they turned out kinda hard!! Going to give another try since it was my first time making homemade biscutts .

  51. I don’t know what I did wrong! I followed every step but it was near imposible to kneed this dough. I stuck to everything all over my hands. Finally just dropped it onto to baking sheet in 5 lumpy rounds, so will see how it bakes! Lol

  52. I am 12 years old and I made the biscuits today for my grandparents and myself. The instructions were easy to follow and kneading the dough was pretty easy to. The turned out great and delicious!

    • Did you add extra flower? My dough was not dry enough. I’m wondering if it is cause I used butter instead of shortening and milk substitute. They still came out good just weirdly shaped.

      • use extra flour, flour your hands too makes it alot easier and i used self-rising cause then u don’t have to worry about baking soda came out great

      • a cook once told me when making biscuits the dough should be wet and then kneed then on a well floured counter top. she is right……………………….

      • Linsay, I always use real butter, never shortening. I always use whole milk or buttermilk. The dough is supposed to be kind of wet, then dumped onto a floured board and add flour as you knead/fold it. Mine always turn out perfect that way. I gently shape the dough into a somewhat small rectangle/square, and cut them with a cutter, never twisting the cutter, push it straight down. Perfect beautiful round flaky biscuits every time. The final scraps molded into the last biscuit are funky looking, though.

  53. We love everything we have tried from your site. My finance made your french bread today. Just pulled it from the oven. Smells and looks great!!! Not a morning goes by without fresh biscuits anymore. Love ya… keep it up

  54. OMG, I have not had briskets like this scene I was a boy in Arkansas. Mama use to make’em just like this but she just did it all in the top of the flower sack except folding it out on an enamel counter by the stove. All I need now is a fried chunk of salt pork and I’ll be back home.

  55. I made these for the fam yesterday and they loved them. My husband rarely eats biscuits and he really enjoyed them. Thank you for sharing!

  56. These were so simple and came out great! I did have to add a little more milk to get the right consistency and buttered the typos a few time before they were done. Yummy!

  57. Pingback: Roasted Pork Shoulder | Scratch This with Sandy

  58. I usually hate working with dough, but this recipe is super easy and quick. They came out perfect! The second time i made them, added cheese, garlic and oregano, and that’s now a family favorite.

  59. I tripled the sugar, added 1 tablespoon of cinnamon, and folded in raisins to make cinnamon raisin biscuits. I brushed with butter then drizzled a vanilla glaze on them. Super yummy!

  60. My Grandmother was known for her biscuits that she made every morning. They had a farm so seems like there was a jar of “clabbered” milk on the counter over night. She also had a square 8×8 black metal pan that she put grease in to melt in the oven. When she placed the biscuits in the pan she ran them thru the hot grease and then turned them over. No one has this recipe of course!

  61. I made these this morning, they were so tasty! Just perfect. And the dough took less than 5 minutes to make. I was a little scepticle to make homemade biscuits because I always buy the prepackaged ones and it sounded like a lot of work. but I don’t plan on going back, the taste and price of making these is so much better! Thanks for sharing

  62. I found this recipe and whipped it up in no time! My biscuits tasted great but they didnt rise and look fluffy like the ones in the picture. I used regular flour and baking powder. Did you use self-rising flour to get them so fluffy?

  63. Thanks! These were a lifesaver…. I make dinner for my 3 sibling 3 times a week. Each one of them likes different food and finding something they all will eat is an endless challenge. I had already made carrots for one of my siblings, chicken in BBQ sauce for another and had a third sibling throwing a temper tantrum… I quickly found your recipe and whipped it up… and to my great joy all 3 of my siblings and me loved them!!! I will have to make these more often.

  64. Made these today for first time with my 2yr old easy to make didnt look like the picture but tasted great will make them again

  65. I lost my old homemade biscuit recipe and came upon this one. I just pulled them out the oven and they taste AMAZING! I used coconut oil instead of butter or shortening, and ran out of my 2% milk half way through, so I used half 2% and half unsweetened vanilla almond milk. They taste so good, better than my old recipe. This one is for the books. Also, my dough was really wet so I made sure the surface, hands, and dough were well floured. That got it to a soft dough.

  66. Made these tonight. They taste great, but I ended up having to add extra milk and they didn’t rise very much. I used a pastry cutter to cut in the shortening. What did I do wrong?

    • Hi. I tried these tonight and the Taste is awesome but Mine didn’t rise very much. I use my Kitchen Aid Stand mixer to make the dough and I can only think maybe It over Needed it. I’ll try again, the old fashion way.. By hand. They were good enough that I’m gonna double the batch once I get it right with the rise.

  67. Pingback: 12 Indoor Activities for At Home (For When the Weather is Crap!) | Nashville Moms Blog

  68. Easy & awesome…I have never been able to do biscuits well but tried this & now I am making almost daily becasue my family loves them. Lots of kuddos from all as they biten into the moist & soft flavorfull biscuit. Thanks so much! Follow the recipe exactly…I used skim milk because that is what we buy still great!

  69. my hubby and son absolutely love biscuits… I have to admit that whenever I want to treat them with some, I go for the frozen kind since, I usually only have coconut flour and almond flour at home… this looks so simple and one that my hubby can pop out whenever he craves it ;o)

  70. I love homemade biscuits! I haven’t ever made this version, but I do make a version that only has two ingredients (self-rising flour and whipping cream) that’s pretty much fool-proof. I’ll have to give these a try and see how they compare! 🙂

  71. I made these this morning with my 5 year old. Super easy! I had never made rolled out biscuits before (just drop biscuits because I am lazy and afraid of my rolling pin), but these were awesome, and as it turns out, not hard to flatten and cut (I just used my hands)! Totally making these again.

  72. These biscuits were so delicious! So easy to make and doesn’t require a lot of ingredients. I will never buy biscuits again! And they stayed pretty moist for at least 2-3 days! Making them again for breakfast today!

  73. Hi there, I wanted to make biscuits and gravy this morning and your biscuit recipe was my choice and it was a good choice. Easy to follow instructions and bam I got biscuits. Thanks for the recipe.

  74. I have to tell Thank you for a wonderful biscuit recipe i made them tonight and they were awesome taste just like the ones my mom used to make will keep this recipe and use it as it is so much better then Bisquick from the box but I didn’t cut them out i just used my hands like my mom used to do and they were so easy.

  75. These biscuits have turned out great every time I make them with buttermilk and real butter – never shortening. I also put my flour in the freezer to keep it cold so the butter also stays cold and I get wonderful flaky layers that my Southern-born husband absolutely loves. I’m wondering today, if I could substitute some or all of the cold butter with cold bacon grease to give it a nice bacony flavor? Opinions?

  76. Tried to make them but the dough was very sticky. Could not knead because all it did was stick to my hands. Floured the surface, dough, and my hands. Followed the recipe word for word, step by step. Ended up throwing it away.

  77. First time i ever made biscuits from scratch and they came out really, really good. We had them for breakfast with grape jelly, fresh eggs from the chickens we raise, bacon, and home made gravy from the bacon grease.My wife said they were better than Cracker Barrel biscuits. I think she just wants me to keep cooking, lol jk.I really dislike eating processed, ready-to-eat foods, so this website of made-from-scratch foods is awesome! I’ve been browsing your website and I look forward to using your other recipes and preparation techniques. thank you very much 🙂

    Chad Ashabranner

  78. Can you make them the night before ? Would be great for early morning breakfasts.
    Would love to serve to my guests.
    I live in Costa Rica and they don’t know what canned bisquits or crescent rolls are. I can manage without the biscuits but, really miss the crescent rolls. Use them for so many things.

    Can’t wait to try and see if I can do this.

  79. Is it 1 tablespoon of Baking Powder or 1 teaspoon ? Because in the ingredients it says 1 tablespoon & in the comments you said it was a teaspoon, please help!

  80. Made these today with margarine instead and they still came out DELICIOUS! Thanks for the easy and quick recipe. I’ve been asked to make another batch ASAP, lol. Look forward to trying more of your recipes 🙂

  81. Made these for supper tonight. They were probably the best I’ve ever eaten. I doubled the recipe for my large family and made 20 bicuits. I have never seen anything disappear so fast. Also, i used self rising flour (all i had) and omitted the baking powder, but still added a teaspoon of salt. Had to use the mixer to add butter because it was so much flour it woukd have taken forever with a fork. I brushed with milk before baking and they came out a perfect golden brown. Thank you for such a wonderful recipe, its already written down and put in my recipe box.

  82. I needed biscuits for two, do I halved this recipe and made some tweaks to suit my taste. Substitutions: half shortening, half butter, buttermilk instead of milk. They turned out great, and my husband loved them. Made for great biscuits.

  83. We just finished Easter morning breakfast complete with homemade biscuits and gravy!! Can’t believe I have used store bought all these years when homemade is so easy and delicious! Thanks!

  84. I made the homemade biscuits and they were good however I flatten them out too thin and made sum hard but it didn’t take away from the taste. I’m looking forward to trying more of your quick and easy recipes.

  85. I LOVE this recipe, is absolutely the best!! I lost this recipe and I tried a different one. It was the not that great. I’m so happy I found it again!!! I have made this for my family and they love them!!!

  86. Hi, I was wondering if I could use self rising flour instead of all purpose without using baking soda, since it already has baking powder within.

  87. I cook for myself and i just made some pinto beans for the first time lol now i want to try this recipe it looks good

  88. I want to try this it looks good…I cook for myself….And i just learned how to cook pinto beans lol…And they came out good lol

  89. …was looking for homemade biscuit recipe- came upon this. ..read tons of the reviews and they all are true. AWESOME, FLAKY, SOFT. ..I used butter flavored shortening. ..yum yum. ..thank you thank you for this! I’m making the 30 min din rolls tonight is why I decided to post about the biscuits. And!!!- your website name is easy to refer for memory. . I just start looking for “made from scratch”.. & “Sandy” …something. ..and I find you easily!

  90. Can I make the dough the night before and store in the fridge to make the next morning? If so, what is the best way to store it?

  91. Do you happen to know nutrition info per biscuit or at least calories per biscuit at the very least? Thanks

  92. Made these 3 times already. And as usual third time was the CHARM. This is probably the closet recipe to my Grandma’s and my wife’s Grandma’s. Thanks for postings this online.

    And oh yeah you heard it right. A man made these biscuits.

  93. 🙁 I followed the recipe exactly, but they are not rising or turning brown. Looks like everyone else had good results. I must have done something wrong…

  94. Just tried these quick easy biscuits to top of a healthy breakfast. Terrific results. I will use them again. God bless you for sharing. No one wants to make horrible biscuits but many do. Peace !!!

  95. Thank You!!!!! I reluctantly made these bisquits this morning. Was I ever very pleasantly surprised. I grew up eating my momma’s homemade southern bisquits. She never measured the ingredients. Even when she stood next to me to say “okay, that’s enough….no…that’s too much, I have never been able to come close. I think she set me up…lol. Well, these bisquits came out really tastey…not quite like momma’s, but pretty darn close. My Arkansas guy said he would not change anything. Oh, and he thinks he is a better cook than me….shhhh…he is, let’s just keep it a secret for now. 😉 P.S. I baked at 435 temp and added about 1/4 Cup extra half and half and cooked for approximately 25-26 minutes. I do not use shortening,so used all butter (the good stuff) and half and half because I had no milk on hand. I also used a cast iron skillet (just like momma). Next time I will try the buttermilk.

  96. I tried this recipe and they turned out great other than rising? Could you explain or point out what I could have done wrong. Thank you

    • It very well could be your baking powder! If its old baking powder it could prevent it from rising! Or too much kneading can prevent them from rising! Try again… It took me about 3 times before I got it right… now I make them about twice a week!

  97. These biscuits are awesome! Had some friends visiting and was out of bisquick. Im glad I was because these were 100 times better. They went great with some moose sausage gravy. Thanks Sandy!

  98. Love…Love…Love this recipe! I’ve tried other recipes and ended up with crunchy hard biscuits :-\. This this recipe is simple and my family loved them!!

  99. I tried this recipe tonight using the all purpose gluten free flour by Domata. I’m certain you could use Bob’s Mills all purpose gluten free as well. At any rate it WAS amazing! The beauty of Domata is that you can exchange the flour cup for cup in any recipe.
    Thumbs up on this recipes for ease and taste!

  100. This recipe isn’t just simple, its awesome!! I baked these today and my 10 yr old and 5 yr old daughters went crazy. It was so simple and quick to make. No more can biscuits for the Lorenzo family. Thank you so much for your recipe. I made these as a side to go with my pot roast. The girls couldnt wait till the pot roast got finished. They just had to have them right then. All I hear is…..ummmmm….. Lol. So glad I tried these and the few items needed to make them I already had in my kitchen. Thank you again, God bless you and your family.

    • only biscuits I make! … I’ve selected to receive updates from the comments for Sandy. I love seeing all the new people who have discovered this recipe! Promise, it makes me grin each time I read a new one. One additional note – if any left, the biscuits last a while in a zip lock baggie.

  101. I have been looking for a biscuit recipe I could make. Your recipe as made me cry. It was so easy to follow, I said a prayer, found your recipe and went to work. God bless you for making it easy for me.

    Many thanks,
    Gwen B.

  102. I made these and I did something wrong 🙁 they didn’t rise nor cook fully:( I did leave out the baking powder. Is that the issue maybe?:(

  103. I made these for the first time tonight…first time I have ever made from-scratch biscuits. My 16-year old son told me that under no circumstances, even in the event of a zombie apocalypse, was I ever to make biscuits from a tube again. Husband’s mouth was too full to comment. 🙂 One question, what % milk do you use? Do you think that would make a difference in any way? Thank you!

  104. Soooo good I even tried frying them and they came out good… I like them both ways. Thanks for the recipe.. It came in handy for breakfast

  105. Being a guy I was hesitant about taking on the daunting task of making homemade biscuits from scratch, however was pleasantly surprised as was the wife, at how perfect they turned out, especially for my first attempt. Thanks for the clear cut instructions.

  106. Wow! I feel like a baker. So simple and fast. I’ve never made homemade biscuits before and now that I know it’s this easy I’ll never buy frozen or canned again. Thank you!

  107. I decided to make as much home made food for Thanksgiving this year and wanted to use this recipe. I just did a test bake and these were some of the best tasting biscuits I’ve ever had. SO good and simple! Thank you so much. I can’t wait the rest of the family to taste them.

  108. Can I make the dough and wrap it up in plastic wrap and refrigerate thebnight before I want to bake it? Trying to make Thanksgiving easier and was thinking of making the dough tonight

  109. thank you thank you thank you!!! omGosh these came out PERFECT….actually my whole Thanksgiving meal was absolutely spot on……the foldover part and cutting oh a miracle, I can not believe I nailed it…I will confess to 2 tablespoons of baking powder as my biscuits attempts are usually flat like pucks….thank you again, I look forward to looking at the rest of your recipes and such

  110. These biscuits were UH-MAZING (spelled wrong for emphasis). They taste better than any biscuit I’ve had from a restaurant. THANK YOU for sharing!

  111. Mrs. Sandy, I just want to say thank you for posting this recipe. I made these buscuits and they turned out marvelous. I have never had such luck like this before in my years of makin buscuits. Thanks again.

  112. I love you soooo much! ”hello, it is you im lookin for, you can see it in my eyes, you can see it in my smile!”

    Now imagine that with a mouth full of hot damn biscuits! (thats what i call em)

    And tell your dude he better not slip up!

    • … maybe that extra 1/4 c flour threw it off for ya. ………… lol. Same ingredients- … these are the best, most simple to make. They are fluffy, moist, crumbly, perfect size for breakfast or dinner. I’ve been making them for a while- and continue to get the feedback comments just to see the praise to Sandy. I had to respond because your comment was the first negative in a long long long time-if any. …… try to make them again, spruce them up add, cheese, garlic. …but the basic recipe is awesome!

  113. I sifted my flour before using this recipe. OMG!! They were amazing. We were going to have biscuits and gravy but my family ate all the biscuits before we could make the gravy. Lol definitely keeping this recipe.

  114. I think these are the best homemade biscuits I have ever made! My family loves them. I use butter when I make them and they are delicious. The fold-over and cut method is great. My little one loves that she can split it open all my herself.

  115. Thank you, Sandy, for sharing this wonderful homemade biscuit recipe. I couldn’t believe how fast & easy it was and not only that, it was the best tasting biscuit I have ever made so far. I have tried so many recipes just to be dissatisfied.

  116. Just made these, and loved them! I do have a question though. My biscuits were not very thick. Will they rise better if they are touching on the pan? I know some frozen or refrigerated biscuits say that. Just curious!

    (I honestly think it was my error though – I made 14 biscuits. Your pictures show 8!)

    • You may have just cut them down a bit more than I do… Keep them on the thick side when you are flattening them out if you want them thicker… and set them next to each other not quite touching … they will grow into each other… that may help them rise taller as well! I love these biscuits… It took me a handful of times before I mastered them!

  117. I’ve tried lots of homemade recipes for biscuits this is the best . We live in the mountains of northeastern Az. and have problems with altitude this recipe was perfect this will be the one we make from now on thank you

  118. Tried these yesterday morning, with lard, as shortening wasn’t available and I didn’t have enough butter… They turned out great, though lacking a bit in salt. And I put honey in and over them when they were done. Really need to put it in the mix though. This was my first time making biscuits!! I felt like “playing” in the kitchen, as my hunnie puts it lol. I put scrambled eggs with cilantro, garlic salt and homemade salsa in them, pretty good!
    I bought sausage yesterday, plan to make these biscuits with sausage and gravy!!! Mmm mmm
    Just wondering… is there a low carb option for this? I have gestational diabetes, and flour/carbs makes my sugar go up. Another type of flour? Thanks for such a great recipe, took me no more than 30min for the whole thing. Even my hunnie was like, “they’re done, that quuck??” LOL he’s so funny 😊

    • Love hearing this Diana!! Thanks for sharing! I’ve use bacon fat for shortening before too… Pretty good!
      As far as a low carb option… I have not played with it… Let me know if you do though and if it works out!!
      I love how quick and easy these biscuits are!

      • I’ll let you know! I have yet to see a store near me with other flour than All purpose or baking. Wish I lived in a bigger city for that! They’re so easy to make, even my 2 year old ate some

  119. I want to try these but I LOATHE any type of sweetness in my biscuits or cornbread (southern gal), would eliminating the sugar effect the outcome of the biscuits?
    Thank you! 🙂

  120. I made pizza do with this recipe, and it was delish, so simple for pizza! Will be trying tomorrow to make actual biscuits, thinking I might try a few variations – garlic butter, maybe some with cheddar cheese, some with buttermilk – see what might turn out!

  121. I made pizza dough with this recipe, and it was delish, so simple for pizza! Will be trying tomorrow to make actual biscuits, thinking I might try a few variations – garlic butter, maybe some with cheddar cheese, some with buttermilk – see what might turn out!

  122. I have been looking for the perfect biscuit recipe for YEARS and a friend made these amazing biscuits for us, and I just had to get the recipe, I was so impressed at how easy it is, and how perfectly they turn out! I’ve been sharing it with all my friends because they are so good. My friend recommended self rising flour in place of the flour and baking powder which makes the recipe even simpler! Thank you so much for this recipe!

  123. Excellent, Fantastic, Tasty, Fluffy biscuits! Family loved, loved, loved them. I will be making them again this weekend for my mom and dad as well when they join us during our snow-in.

  124. I have been trying to make biscuits for years like my mom use to make. They always turned out flat and lumpy. I tried this recipe and Wow! These were very close to being as good as Mom’s. I sent pictures to my children who are grown. So excited, thank you!

  125. Hi Sandy
    This was my first time ever making biscuits (or anything bread-like) and your recipe was amazing. Very easy to follow and they came out delicious and perfect! My husband’s only complaint was that I didn’t double the recipe! Thank you. I’m so glad I came across your site.

  126. In looking at recipes I saw yours looked through them they look delicious and easy to make where you don’t have to spend a lot of time in the kitchen more time with family especially when you always on the go with your family and need something to quickly put together for a meal you don’t have to put a lot of ingredients to have a good meal and keeps a great budget where you don’t have to spend a lot of money for a great healthy home cooked meal. It’s nice to see someone like yourself that takes the time to think and put recipes together like this from the pasta, biscuits, all recipes. Thank you Sandy keep up the great works you create and recipes.

  127. This is a question about substituting water in place of milk when making biscuits, wondering too if the amount is the same?
    Thanks

  128. Why on earth would anyone want to use gluten free flour unless they had celiac disease. Products with gluten in them are healthy and loaded with vitamins and minerals. Banning them from your diet is sheer foolishness for 99% of Americans.

  129. Sandy! I made these and I’m a total newbie at cooking – they tasted amazing and were so easy but mine weren’t as fluffy as yours in the pictures. Any suggestions?

    • It takes some practice and getting use to it… But don’t over knead them … That will make flatter biscuits. And great job! They are an awesome basic to know how to make!!

  130. These are amazing!

    We just made a batch and ate them with various types of jam and peanut butter – lush!

    Also put some mini Reese’s pieces in a few of them = super tasty.

    Thanks so much for this recipe Sandy!

  131. I made these and the turned out doughy on the inside…what did I do wrong….I did not knead them very much …maybe that is what I did wrong??
    Need an answer asap…thx. gonna try it again…one more time…

    Should I use buttermilk or reg. milk? too

  132. I just took these out of the oven, took a hot one, took a bite and said “holy s…”.

    I’ve been looking for biscuits just like my Grannies since she passed away. Me finding this recipe is 10 years in the making, these are seriously amazing.

    I used butter instead of shortening because that’s what I had on hand, and your tip of folding in half, genius.

    My belly and heart thank you for this recipe. I rarely, if ever, comment on recipes but these are worth all the accolades.

    • Yay!!! I did just about the same a few years back! I love myself a good biscuit! Thanks so much for sharing… I typically use butter over shortening these days too! You’ll have to try my country gravy with them one day!!! Mmm Mmm Mmm!! 🙂

  133. April 04, 2016 Monday Me and I husband love’s Biscuit and going to fast foods or even buying it in the store is expensive so now I decided to try and make my own biscuits at home and that way we don’t have to spend so much in the store…. So I’ve seen this receipe online and I just wanted to see if I could make it. So I did and now I have it in the oven and it’s baking right now it took me a while to mix it. So now I just have to wait till it comes out of the oven now. Well just came out of the oven and it is really moist and very, very good… I love this biscuit…

  134. Just out of curiosity, can you make the dough ahead of time and leave it in the fridge or freezer until you’re ready to bake it? Or will that cause it not to bake properly? I’ve never made homemade biscuits before and I’m excited to try them for dinner tonight!!

  135. This recipe is so easy and the results are very impressive. I brushed butter on them and then smothered them with sausage gravy. The best biscuit recipe. Very easy and quick.

  136. I am not very experienced and while I am making this I thought how could this be any different than other pastries. I did not understand what makes it so delicious and flaky. And the result was so perfect 🙂 It rised so much and it had the perfect taste. Thank you for very clear and easy intructions 🙂

  137. These are so good!! I brushed with butter before I baked them! We had some left and ate them with jelly!! The are the bomb!!!!

  138. Delicious..this is the only biscuit recipe I use now…ThanksaBunch!!!! I found a recipe online for the best pancakes I’ve ever had I my life, they turned out very similar to Hungry Jacks box mix in the grocery store but better..Unfortunately, it somehow got deleted from my phone…can you help??

  139. Sandy it came out so good I couldn’t roll it out case I have cats but I just hand shape them and it sooo good” Thank you my best biscuits ever lol

  140. Made some ham bean soup & hubby said “what about bicuits?” well found this and nuf said. Turned out perfect. Used Lactose free 2% milk and butter.