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Easy Biscuits

Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    15 biscuits


  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup cold butter, cubed
  • 2/3 cup 2% milk


  • Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.
  • Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter.
  • Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts
1 biscuit: 153 calories, 7g fat (4g saturated fat), 18mg cholesterol, 437mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.
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Average Rating:
  • dunnitbudward
    Mar 6, 2021

    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.

  • Corey
    Mar 2, 2021

    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.

  • Susan
    Feb 27, 2021

    Made these this morning - I’m not sure what these other reviewers did but mine rose beautifully and tasted great. Will definitely make again.

  • Angel
    Jan 24, 2021

    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!

  • Jennifer
    Jan 23, 2021

    This was awful. I thought I could finally make a homemade biscuit since the dough seemed right. But no! They dont rise. They're hockey pucks! This gets one star bc I cant rate 0, which is ok since they would've tasted good.

  • Eye
    Jan 11, 2021

    I made these using my food processor, which over-processed the dough. Came out of the oven looking like brown, mini frisbees. Tasted fine, just not much to them. Will try again someday, with minimal handling of the dough.

  • michelle
    Dec 25, 2020

    Total disappointment. Ok, so this recipe is for crackers. The "biscuits" don't rise at all. I was so confused as to why this recipe was such a fail. I've made biscuits from scratch a few times before, so I was pretty sure the ingredients were correct but couldn't remember the amounts. Anyway, after using this unfortunate recipe, I looked up another recipe. Pretty much everything about this recipe is incorrect. There should be a TABLESPOON of baking powder, 3/4 cup of milk, knead the dough about a handful of times, and flatten to an inch thickness. This whole thing is so off and it's weird that this recipe was tested by the test kitchen and approved. There's no way.

  • Staci
    Oct 20, 2020

    These look more like crackers thank biscuits!!

  • Andrea
    Aug 5, 2020

    Ya'll really like to make Hungarian recepies, huh?

  • krysfielder
    May 16, 2020

    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.