These biscuits are the kind of no-fuss comfort food that feels homemade even when you’re in a hurry. With just three pantry staples — all-purpose flour, baking powder and milk — they bake up tender, slightly cakey rounds that are perfect for weekday breakfasts, busy brunches, or to soften the edges of a simple dinner. Serve them warm with butter and jam, or try an unexpected pantry pairing like an easy barbecue sauce from jelly for a sweet-and-savory twist.
Why you’ll love this dish
These biscuits are the definition of fast, forgiving baking. No butter to cut in, no chilling time, and they come together in minutes — great for when you want fresh bread without a lot of fuss. They’re mildly sweet, light, and kid-friendly; the simple flavor also makes them an ideal canvas for both savory toppings and sweet spreads.
“I made these on a sleepy Sunday morning and they were gone in ten minutes — simple, warm, and oddly nostalgic.” — a regular weekend baker
Perfect occasions:
- Busy weekday breakfasts when you need something warm fast.
- Family brunches where you want homemade without the effort.
- A last-minute side for soups, stews, or barbecues.
The cooking process explained
This recipe is straightforward: mix dry ingredients, add milk until a soft dough forms, shape, cut, and bake. There’s no heavy kneading and the baking time is short, so you’ll get fresh biscuits from bowl to table in about 20–25 minutes. Expect a soft, tender interior rather than layers of flaky pastry — that’s because this version skips solid fats like butter or shortening. If you prefer flakier biscuits, see the Variations section for how to adapt.
What you’ll need
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 cup milk
Notes and simple swaps:
- Use whole milk for richer flavor. Low-fat milk works fine but the biscuits will be slightly less tender.
- For a tangier result, substitute buttermilk 1:1 for the milk; it will react with the baking powder for extra lift.
- If you want flakiness, add 2–3 tablespoons of cold butter (cut in) or 2 tablespoons of oil — see Variations.
Step-by-step instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, whisk together 2 cups flour and 1 tablespoon baking powder so the leavener is evenly distributed.
- Gradually pour in 1 cup milk, stirring with a wooden spoon or spatula until a soft, slightly sticky dough comes together. Don’t overmix.
- Turn the dough onto a lightly floured surface and fold it over itself 4–6 times; this gentle kneading brings the dough together without toughening it.
- Roll or pat the dough to about 1/2 inch (about 1.25 cm) thickness. Use a biscuit cutter or a floured glass to cut rounds. Press straight down rather than twisting to help biscuits rise evenly. Re-shape scraps gently and cut remaining biscuits.
- Place biscuits on the prepared baking sheet, spaced an inch apart for small crusts or touching slightly for taller biscuits.
- Bake for 10–12 minutes, until the tops are golden and a toothpick in the center comes out clean. Remove and serve warm.
Quick timing: prep 8–10 minutes, bake 10–12 minutes. Total time roughly 20–25 minutes.
Best ways to enjoy it
These biscuits are extremely versatile. Try them:
- Split and slathered with butter and honey for breakfast.
- Served alongside scrambled eggs and sautéed greens for a hearty brunch.
- As a shortcake base with macerated berries and whipped cream for a dessert twist.
- On a savory board with cheeses, pickles, and sliced meats — or keep it simple and pair with slices of beef pepperoni — the ultimate savory snack for a quick snack plate.
Presentation tip: warm biscuits in a basket lined with a clean towel to keep them soft and inviting.
Storage and reheating tips
- Room temperature: Store baked biscuits in an airtight container for up to 2 days. They’ll soften less over time than flaky butter-rich biscuits.
- Refrigerator: Keep in an airtight container for up to 5 days. Reheat gently to avoid drying out.
- Freezing: Freeze baked biscuits individually on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or reheat from frozen. You can also freeze shaped raw biscuits on a tray and transfer to bags; bake from frozen, adding a few extra minutes.
- Reheating: For best texture, warm in a 350°F (175°C) oven for 8–10 minutes, or microwave 20–30 seconds wrapped in a slightly damp paper towel. Avoid long microwave times which make them rubbery.
Food safety: discard biscuits left at room temperature more than 2 hours if your kitchen is warm; refrigerate perishable toppings like butter-based spreads or meats.
Pro chef tips
- Don’t overwork the dough: gentle folds, not vigorous kneading, preserve a tender crumb.
- Use a light hand when cutting: press straight down without twisting to get taller biscuits. Twisting seals the edges and can reduce rise.
- If your biscuits brown too quickly, tent them loosely with foil for the last few minutes of baking.
- For extra lift, make sure your baking powder is fresh (it loses strength after ~6 months).
- A warm oven helps rise quickly; preheat thoroughly before baking.
Creative twists
- Buttermilk biscuits: swap milk for buttermilk 1:1 for tang and better rise.
- Cheesy herb: fold 1/2 cup grated cheddar and 1 tablespoon chopped chives into the dough.
- Sweet version: add 1–2 tablespoons sugar and a pinch of cinnamon; serve with jam.
- Flaky upgrade: cut in 2–3 tablespoons cold butter until mixture resembles coarse crumbs, then add milk — you’ll get a richer, layered biscuit.
- Gluten-free: substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend doesn’t contain it.
Common questions
Q: How many biscuits does this recipe make?
A: Yield depends on cutter size, but using a 2.5–3 inch cutter you’ll typically get 8–10 biscuits.
Q: Can I make these ahead of time?
A: Yes. You can shape and freeze the unbaked biscuits on a tray, then store in a sealed bag. Bake from frozen, adding 3–5 minutes to the bake time. Baked biscuits also freeze well and reheat in the oven.
Q: Why are my biscuits tough?
A: Overmixing or over-kneading develops gluten and makes them chewy. Also, using too much flour when rolling can dry the dough. Fold gently and keep the dough slightly sticky.
Q: Can I add butter even though the original recipe doesn’t include it?
A: Absolutely — adding cold butter (cut in) will produce flakier, richer biscuits. If you add fat, keep the rest of the method the same and handle the dough gently.
Q: Is there a gluten-free option?
A: Use a reputable 1:1 gluten-free blend and add xanthan gum if needed. Bake time is similar, but texture may vary.
If you want more simple recipes that pair well with biscuits, check out the guide to making a quick pantry sauce in an unexpected way with this barbecue sauce from jelly (note: this link appears earlier in the post).
Enjoy warm biscuits straight from the oven — they’re one of those small, fast pleasures that make a weeknight meal feel special.
Homemade Biscuits
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder Ensure it's fresh for best results.
- 1 cup milk Whole milk preferred for richer flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, whisk together 2 cups flour and 1 tablespoon baking powder until evenly mixed.
- Gradually pour in 1 cup milk, stirring until a soft, slightly sticky dough forms. Avoid overmixing.
- Turn the dough onto a lightly floured surface and gently fold it over itself 4–6 times.
- Roll or pat the dough to about 1/2 inch thickness. Cut rounds using a biscuit cutter or a floured glass.
- Place the biscuits on the baking sheet, spaced an inch apart.
Baking
- Bake for 10–12 minutes, until the tops are golden and a toothpick in the center comes out clean.
- Remove from the oven and serve warm.