Our Test Kitchen will show you how to make biscuits the old-fashioned way. Trust us—these are way better than anything store-bought!
How to Make Biscuits from Scratch (and Never Open Canned Ones Again)
Is there anything more comforting than a fresh biscuit warm from the oven? Covered in honey and butter for breakfast or served up alongside Grandma’s best suppers, we could eat biscuits every day! We’ll show you how to make biscuits from scratch—it’s simple!—so you never have to rely on the pop-open cans ever again.
How to Make Homemade Biscuits
There are lots of variations on scratch-made biscuits, but we’ll walk you through our five-star fluffy biscuit recipe. It’s a great starting point for the basic biscuit method.
Here’s What You Need:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup shortening
- 1 egg
- 2/3 cup 2 percent milk (or buttermilk if you have it!)
Step 1: Whisk together dry ingredients
Starting biscuits is simple. Just whisk together your flour, baking powder, salt and sugar together in a large mixing bowl.
Step 2: Cut in the fat
This recipe uses shortening as the fat, though some biscuits use butter. The method for both is the same: Cut the cold fat into the dry ingredients using a pastry blender until the shortening is about pea-sized. Be sure to use very cold shortening here. Cold fat equals flaky layers, and flaky layers mean better biscuits.
Step 3: Add in wet ingredients
In a small bowl, whisk together the egg and milk. Then pour this mix into the dry ingredients and stir until just combined. You don’t want to overwork the dough here. The more you handle the dough, the tougher the biscuits will be and the fewer flaky layers you’ll have. Just mix until the ingredients come together. A few specks of dry flour won’t hurt anything.
Step 4: A quick knead
To develop a few more flakes in the dough in this recipe, you’ll want to give it a quick knead. Just turn out the dough onto a floured surface and gently knead eight times over. This step may vary from recipe to recipe. You’ll skip this when making drop biscuits, for instance. Others require you to fold the dough over on itself a few times to develop the layers. If you go the Joanna Gaines route, she says to “smoosh” the dough.
For this fluffy biscuit recipe, though, just give the dough a quick knead. Work fast to keep the dough cool.
Step 5: Roll and cut the biscuits
After you’ve folded or kneaded the dough, roll it out to about a half inch thickness. Cut with a two-and-a-half-inch biscuit cutter—square or round both work. If you don’t have a biscuit cutter on hand, you can flour the rim of a glass.
Place the biscuits onto a lightly greased or parchment-lined baking sheet and bake at 400ºF for 10 to 12 minutes or until golden brown.
When complete, these biscuits will be golden and flaky and ready for whatever toppings, gravies or sauces come their way!
Try these biscuit recipes next.
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Easy Cheesy Biscuits
I'm a big fan of homemade biscuits, but not the rolling and cutting that goes into making them. The drop biscuit method solves everything! —Christina Addison, Blanchester, Ohio
Also, try Dolly Parton’s buttermilk biscuits which are easy to make, soft, and tender.
Golden Sourdough BiscuitsI got this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft sourdough biscuits are best enjoyed straight from the oven. — Stephanie Church, Delaware, Ohio
Sour Cream-Leek BiscuitsThese biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut
Buttermilk BiscuitsYou can make biscuits any day of the week with this simple 3-ingredient buttermilk biscuits recipe.
Cinnamon Fruit BiscuitsBecause these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa
Flaky Cheddar-Chive BiscuitsThese wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota 
Grandma's BiscuitsHomemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. —Melissa Obernesser, Utica, New York
Air-Fryer Pumpkin Biscuits with Spiced Apple ButterA couple of years ago, one of my friend's parents made pumpkin biscuits for Thanksgiving. I was inspired by the innovative idea but wanted to add my own spin by topping the biscuits with apple butter. I have been experimenting with the air fryer recently and wanted to try to make bread in the machine. — Jessica Burke, Chandler, Arizona
Easy Parmesan BiscuitsThis recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn’t enough. —Linda Becker, Olympia, Washington 
Zucchini & Cheese Drop BiscuitsThese colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio
Sweet Potato Biscuits with Honey ButterWe often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. —Cathy Bell, Joplin, Missouri
Hurry-Up BiscuitsWhen I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland 
Flaky Whole Wheat BiscuitsWhole wheat flour gives these biscuits a nutty, homey flavor. Ever since I started making these, white flour biscuits just don't taste as good! Pair them with soup or slather them with whipped cream and sweetened berries for a dessert treat. —Trisha Kruse, Eagle, Idaho 
Cheese & Garlic BiscuitsMy biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio
Mom's Buttermilk BiscuitsThese fluffy buttermilk biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
Apricot Cream BiscuitsMelt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Betty Saint Turner, Attalla, Alabama
Makeover Cheddar BiscuitsHere's our crack at the never-ending biscuits from Red Lobster. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. —Taste of Home Test Kitchen
Apple Cider BiscuitsMy family enjoys these tender, flaky biscuits warm from the oven. We have a lot of apple trees, so we're always looking for apple recipes. This is a tasty way to use some of our cider. —Harriet Stichter, Milford, Indiana
Cheddar Corn BiscuitsEveryone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. —Susan Braun, Swift Current, Saskatchewan 
Gluten-Free BiscuitsBasic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking—stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. —Taste of Home Test Kitchen
Glazed Cranberry BiscuitsMy family likes biscuits for breakfast. One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. —Lori Daniels, Beverly, West Virginia
Ginger Buttermilk BiscuitsAfter we had cinnamon-topped biscuits at a restaurant, I came up with my own version at home. I keep crystallized ginger on hand so I can whip up a batch at a moment’s notice!—Rebecca Littlejohn, Vista, Califiornia
Blueberry BiscuitsLemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste of Home Test Kitchen
Old-Fashioned Buttermilk BiscuitsMy family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. —Wendy Masters, Grand Valley, Ontario
