Scratch This with Sandy

Baking, Cooking, Recipes and Ideas to inspire you and your family.

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 fastest 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 to price for one tube to this recipe… Pennies on the dollar!

Its a win win!!  🙂

20 min homemade bisuits collage

20 Minute Homemade Biscuits

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 2 1/4 cups flour
  • 1 TBLS baking powder
  • 1 tsp. salt
  • 1 TBLS sugar
  • 1/3 cup shortening (or butter)
  • 1 cup milk
  • extra flour for the counter
  1. Pre-Heat oven to 425 degrees.  Grease baking sheet.
  2. Add flour, baking powder, salt and sugar to bowl.
  3. Cut in shortening to resemble coarse crumbs.
  4. Add 1/2 the milk and mix then add the remaining and mix.
  5. Put on floured surface and kneed 15-20 times.
  6. Pat out flat and cut out biscuits.
  7. Place on greased baking sheet and bake at 425 degrees for 13-15 minutes.
  8. Brush with butter as they come out.

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

 

In a bowl mix together the flour, baking powder, salt and sugar
In a bowl mix together the flour, baking powder, salt and sugar
Cut in the shortening
Cut in the shortening
Should look a little something like this :-)
Should look a little something like this 🙂
Add 1/2 your milk and mix
Add 1/2 your milk and mix
Then add the remaining milk and mix... Should be looking like this
Then add the remaining milk and mix…
Should be looking like this
Flour your surface and pull the dough out... Coat all sides with some flour and kneed about 15 to 20 times... do not over do it!
Flour your surface and pull the dough out…
Coat all sides with some flour and kneed about 15 to 20 times… do not over do it!
Should look a little something like this... Flatted it out in a rectangle with your hands
Should look a little something like this…
Flatted it out in a rectangle with your hands
Roll the rest out... Keep it a little on the thick side
Roll the rest out… Keep it a little on the thick side
Here's a good trick... Grab one end and fold it over... That way when they are done its easy to cut them down the middle and open them up!
Here’s a good trick…
Grab one end and fold it over…
That way when they are done its easy to cut them down the middle and open them up!
You could totally use a biscuit cutter and cut them out... But I just like to slice them so there no wasted dough at the end!
You could totally use a biscuit cutter and cut them out…
But I just like to slice them so there no wasted dough at the end!
Place on greased pan and bake at 425 degrees for 13-15 minutes
Place on greased pan and bake at 425 degrees for 13-15 minutes
Pull them out and let cool for a few minutes...
Pull them out and let cool for a few minutes…
20 minute biscuits
I like to brush some butter across the top… Makes them pretty! 😉

 

Here is a couple pictures of cut out ones… sometimes I’ll shape them as hearts too 😉

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 

Now you have a dinner for everyone... All in one dish!
Now you have a dinner for everyone… All in one dish!

 

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221 responses to “20 Minute Homemade Biscuits”

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    • 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?!

      Reply

    • 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?!

      Reply

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

    Reply

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

    Reply

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

    Reply

      • 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.

      • Thanks Sandy. I wasn’t trying to point out the error but where I’m obviously not into baking had no idea! I think I will try these… looks easy. Thanks!

    • I appreciate the call out (truly) 😀 I try to proof read it myself … but I don’t always catch the little ones!!! Thanks again… and try them out… if you like biscuits… you’ll love these!!

      Reply

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

    Reply

    • 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!! 🙂

      Reply

  19. You must be superwoman if you can make these in 20 minutes start to finish when they cook for fifteen.

    Reply

    • 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. 🙂

      Reply

  20. 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!

    Reply

    • 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!

      Reply

  21. 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.

    Reply

    • 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 🙂

      Reply

  23. 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!!

    Reply

  27. 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.

    Reply

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

    Reply

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

    Reply

    • 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?

      Reply

  33. 🙁 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!

    Reply

    • 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!

      Reply

  34. 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!

    Reply

  35. 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.

    Reply

  36. 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.

    Reply

    • 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.

      Reply

  38. 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.

    Reply

  40. 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 ;).

    Reply

  42. 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!!! 🙂 🙂

    Reply

  43. 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!!

    Reply

  44. 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.

    Reply

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

    Reply

  50. 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!!

    Reply

    • 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!!!
      🙂

      Reply
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