Fluffy Homemade Biscuits (VIDEO)
Homemade Biscuits are so easy to make and these are the fluffiest biscuits you’ll try – buttery and soft with an impressive rise. This Biscuit Recipe has just 6 simple ingredients that come together fast, and there is no rising time required.
Watch the video tutorial and you’ll see how easy it is to whip up a batch of biscuits from scratch – you won’t want the storebought version again! Once you master the art of making biscuits, you’re well on your way to enjoying Strawberry Shortcake or Biscuits and Gravy.
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Biscuits Recipe Video Tutorial
Why You’ll Love This Biscuit Recipe
If you love homemade bread and fresh dinner rolls, but don’t like to wait for them to rise and proof, this biscuit recipe is for you. They’re perfect for any cooking skill level and taste way better than store-bought biscuits out of a can.
- QUICK – No rising time
- Simple ingredients – using pantry and refrigerator staples
- No fancy equipment needed – just a bowl and a pastry cutter or knives, etc (options below)
- Fail-proof and forgiving – even if make them ugly, they will taste awesome
- Make-ahead – to make busy mornings convenient
Ingredients for Biscuits
- Flour – all-purpose flour works best for a tender crumb
- Baking Powder – use aluminum-free and make sure to sift if you see clumps in your baking powder.
- Salt and sugar – add just the right amount of flavor.
- Unsalted Butter – be sure it’s cold, right from the refrigerator.
- Half and Half – this is also called “light cream.” Keep refrigerated until ready to use.
Pro Tip:
If you don’t have half and half, you can make it by combining equal parts of milk and heavy whipping cream.
Tips for the Best Homemade Biscuits
- Measure flour correctly – spoon the flour into the measuring cup and level the top. Read our post on how to measure ingredients.
- Dip your pastry cutter into flour between each cut. This will create a cleaner cut for a better rise.
- Cut Biscuits straight down. Don’t turn your cutter side to side and do not use a sawing motion. Cutting straight down will help the biscuits rise better.
- Use cold butter. The key to making great biscuits is to use cold butter. We dice up the butter and then refrigerate it until ready to use. Cold butter will produce the fluffiest layers in your biscuits.
- Do not over-mix – once liquids touch the flour, mix just until dry ingredients are moistened.
Tools for Making Biscuits
The best thing about making homemade biscuits is that you don’t need any fancy equipment. Here are the tools we use to make the process super quick and easy:
- Baking Sheet – line it with a sheet of parchment paper
- Biscuit Cutter – we used a 2 1/2″ diameter round cutter.
- Pastry Blender – to cut butter into the flour. You can also use a fork with wide tines, two knives, or a food processor.
- Mixing Bowl – this dough comes together in 1 bowl (we used a 4 qt).
- Wooden spoon or spatula – to stir in the liquid ingredients
How to Make Biscuits:
- Dice butter – Cut into 1/2″ cubes and refrigerate until needed.
- Whisk dry ingredients – In a mixing bowl, combine flour, baking powder, sugar, and salt. Whisk until really well combined before adding butter and liquids.
- Add diced butter to the flour mixture and cut it into the flour until the largest pieces are pea-sized. It’s easy with a pastry blender.
- Add liquids -Pour in all the half and half at once and stir it in until the dry ingredients are just moistened then transfer to a floured surface. If the dough is too moist, dust the top with flour.
- Shape the dough into a rectangle and fold in half. Shape into a rectangle again and fold a second time. Shape dough into a 5×10″ rectangle and cut out 8 2 1/2″ diameter circles. You can pull together the scraps to form 2 more biscuits.
- Bake – Place on a parchment-lined baking sheet and bake at 450˚F for 12-15 minutes or until golden. Brush hot biscuits with melted butter.
Pro Tip:
For the Softest Biscuits, be sure not to overmix the dough so it doesn’t release gluten strands which can cause the biscuits to be tough. You should be able to see bits of butter in the dough.
Common Questions
If you don’t have a round biscuit cutter, you can use a knife or a bench scraper to cut biscuits into squares. Just be sure to cut straight down and don’t use a back-and-forth sawing motion.
We use unsalted butter in all of our baking and cooking since we can control the salt. You can substitute with salted butter and use a little less salt.
To use a food processor, pulse together dry ingredients, then add chilled diced butter and pulse just until the largest pieces are pea-sized. Add just 3/4 cup half and half and pulse only until combined.
Overworking the dough can release gluten strands and cause biscuits to be tough. Also, be sure not to over-bake which can dry out the biscuits.
Absolutely! You can easily make a double batch. It will take a little more time to cut the butter into the flour but the bake time should remain the same. If using a food processor, you may need to make the dough in two separate batches depending on the size of your food processor bowl.
Serve Biscuits with
- Gravy – there’s nothing more classic than biscuits and gravy.
- Jam – spread sweet jam over biscuits and enjoy them with tea.
- Honey Butter – we love how butter melts onto a warm biscuit
- Breakfast Sandwiches – break the biscuit in half and use it for a sandwich.
Make-Ahead
It’s easy to make biscuits in advance. You can prep them in advance and enjoy freshly baked biscuits in the morning.
- Overnight Biscuits – Cut the biscuits, place them on a baking sheet then cover with plastic wrap and refrigerate overnight. Uncover and bake before serving. Bake the cold biscuits in a fully preheated oven.
- Storage – once the biscuits are cooled, store in an airtight container for up to 2 days at room temperature or up to a week in the refrigerator. Biscuits can also be frozen for up to 3 months.
Homemade biscuits truly are easy and such a treat. These always disappear fast and are a hit with our whole family. The kiddos can’t resist a warm buttered biscuit.
More Quick Bread Recipes
Quick Breads are great because they don’t need rising time. Instead of using yeast, they use baking soda or baking powder for leavening to give them a beautiful rise. If you love these homemade biscuits, then you won’t want to miss our top-rated quick-bread recipes.
Fluffy Homemade Biscuits Recipe
Ingredients
- 2 cups all-purpose flour
- 1 1/2 Tbsp baking powder, (aluminum free)
- 1 tsp granulated sugar
- 3/4 tsp salt, (we use fine sea salt)
- 1/2 cup unsalted butter, (8 Tbsp, cold)
- 1 cup half and half (minus 2 Tbsp)*
- 1/2 Tbsp melted butter, to brush the baked biscuits
Instructions
Make the Biscuit Dough:
- Dice butter into 1/2" cubes and refrigerate until needed.
- In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.
- Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.
- Add 1 cup – minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.
Fold Dough and Cut Biscuits:
- Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.
- Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.
Bake Biscuits:
- Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While biscuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I am definitely going to make these love your recipes from Canada
I hope you love these biscuits! They are definitely a must-try!
Total disaster had to use lot more flour. Was sooooo sticky. Didn’t rise. Followed directions to the t. Very humid here could that be the problem? Sorry
Hi Jo Ann, we’ve never had that issue before. I recommend double-checking if the measurements of the ingredients were all followed. This article can help too
Ahmazing! Had to sub buttermilk for the half-n-half as we had none of the latter on hand. Buttermilk rarely fails and was no exception here as the biscuits were light, fluffy and everything we need biscuits to be. We also grated the butter instead of cubing it. Thank you much for this great recipe!
You’re welcome! I’m so happy you enjoyed it, Noelle!
I made these, omitting the sugar and they were still delicious!
That’s just awesome! Thank you for sharing your wonderful review, Paula!
These are amazing! The only recipe I use. Thank you so much!
So glad to hear that! You’re welcome.
We have made these twice and have decided that they are our go to recipe for biscuits. Thank you for taking the time to post these recipes. Best wishes to you and your family.
You’re welcome! I’m so happy you enjoyed it, Gary!
Good morning All, I’m sending greetings from the Caribbean SKN. I felt like buscuits today.it is Whit Monday a holiday here on the Islands.
I decided to try your recipe and it came out very well..breakfast was perfect. I made a veggie omelet and coffee with mango..
Thank you very much..I will keep for future use.
So wonderful to hear! Thank you for sharing.
Biscuits were wonderful! Had such a great flavor and soft and tender on the inside with crunchy tops. I baked mine for 10 mins and it was perfect. This will be my forever go-to biscuit recipe now. Thanks so much for sharing.
That’s so great! It sounds like you have a new favorite, Kristin!
OMG! These biscuits are to DIE for! and soooo easy to make, especially if you use a food processor to cut in the butter. Followed the recipe to a “T”, although I did brush the tops of the biscuits before baking with an egg wash to brown them up a bit more.
Thanks for following the recipe exactly as written. We appreciate it and we’re so glad you loved it!
These were fantastic! This will be my go to biscuit recipe from now on
So glad you found a go-to! Thank you for the review, Susan.
Thank you! had some extra half and half I needed to use up and I also added additional 2 tbs bacon fat to the butter mix to make it taste more savory! so amazing
Hi Zach, that sounds great! Thank you for sharing your experiment. So glad you enjoyed these biscuits.
Is it true that the biscuits should be slightly touching when you place them on the sheet pan so they rise better?
Hi Giselle, if you have biscuits touching they will be taller rather than a normal height biscuits. That will also require a longer cooking time.
These biscuits turned out great! I did not have half and half so I used milk. Will use this recipe again!
Hello Celeste, good to know that milk worked well too! Thank you for your review and for sharing that with us.
Absolutely the best biscuits! I’ve made quite a few biscuits over the years but these are the best. Thank you Natasha for another wonderful recipe.
That’s so great! It sounds like you have a new favorite, Norma!
These are great for layers and fluffiness, however I would recommend pulling back on the baking powder- the finished biscuits tasted HEAVILY like leavening, that thick metallic after flavor that lingers. If anything, I’d likely reduce to 3/4 tsp.
Thanks for your thoughts and suggestions, Laura.
Can you use a baking stone instead of parchment lined baking sheet?
Hi Wendy, I haven’t tried it with a baking stone, but I bet that could work! If you happen to experiment please let me know how you like that!
Next time I will experiment with the baking stone and will comment. This time I used your method. They came out great.
Sounds great! Thanks for sharing.
I used milk instead of half and half and placed the biscuits touching each other on a baking sheet. I also baked them at 350. They came out higher and softer.
Thank you so much for sharing that with me!
Could buttermilk be substituted for the cream?
They were delicious and so easy. I used my food processor. They were fluffy and layered and so good. Definitely a do-over.
Hi Sandy! Thank you, I’m glad you enjoyed them. I have not tested buttermilk but I think it could work.
Can I substitute Self Rising flour for the ap, salt and baking powder? Also, is 1 cup half & half minus 2 Tbsp. Correct?
Hi Teresa, I don’t use self-rising flour to advise on the outcome, but one of my readers commented mentioning it works well. If you experiment, let me know how you liked the recipe.
Biscuits were amazing but instructions got a little mixed up.
In the substitute for half and half it says ½heavy and ½ milk.
Also in the actual directions it says to add 1 cup minus 2 table spoons.
The ingredients list say 1½ cups of half and falk minus 2 tbl spoons.
So on accident I only added 1 cup minus the 2tbl spoons and was definitely not enough but quick fix and they tasted awesome.
HI JT, the substitution is equal parts of milk and heavy creamy. I’m sorry for the confusion. That is on me. I’m glad you enjoyed the recipe and thank you for pointing that out.
Delicious – my favorite biscuit recipe…fluffy, flaky, tender, & tasty! Had them with butter along-side a bowl of comforting chicken & rice soup and a glass of red wine. Thank you, Natasha!
Delicious, what a great combo and I’m glad you enjoyed it!
Maybe I did something wrong here but I followed the recipe and they were pretty dry.. they cooked pretty fast on the heat and for the time given. Maybe I needed more butter so that is actually probably on my part. Thanks for the recipe!
Hi Key, I recommend ensuring there were no substitutions made to the recipe of the process, also it sounds like your oven is likely running hotter? I recommend ensuring it’s calibrated and you’re using normal bake mode.
I use many of your recipes so don’t take this as rude. I am curious as to why you use butter and half and half. Why not just use heavy cream? The reason I ask is I just use self rising flour and heavy cream and that is it and they are alway fluffy and amazing. Is there a benefit to using butter?
Hi, I don’t use self-rising flour but that is great to know that it works well. There are many ways to make biscuits and as long as your liquid to fat ratios work for you, that is great!
Hi Natasha! I’m just wondering if you’ve made these with raisins? I want to try them with raisins but I’m not sure if I need to add any extra steps. Thanks! I love all of your recipes. I’m waiting patiently for your cookbook! 🙂
Hi Holly! Here’s what one of my other readers said, “Thank you Natasha for this delicious recipe My family loves these biscuits.
I often change them up by adding shredded cheddar cheese, raisins, or dried cranberries and orange zest.” I hope that helps.
Natasha, I always come to your page for recipes and ideas and you have never let me down. From one chef to another, I thank you. The biscuits were a HIT!!!!!
You’re so nice! Thank you, Tee!
I’ve tried so many of your recipes this one was great! I’m surprised you did not use buttermilk.
Also our prayers to your extended family in Ukraine.
I’m so glad you loved it, Michael! Thank you so much!
I was going to make this recipe today, but was told at the last minute that We were short on LP and had to save it for other things. That’s fine because it gives me a chance to ask if you have a hack recipe that would turn these Fluffy Biscuits into Sweet Rolls or something of the like? I look forward to trying the main recipe, but would like to make a Iced Sweet Roll too if there is a way. Thanks. Rick H.
Hi Rick, without testing that, I can’t really make that recommendation. For iced sweet rolls, I would recommend our cinnamon rolls recipe.
Amazing!
My bisquits never turn out but these ones were a miracle.
So soft and fluffy just like biscuits should be, now I feel confident about making biscuits following this recipe a keeper thanks!
I’m so glad these were a hit! It sounds like you found a new favorite!
These biscuits are fantastic!! I will never use another recipe again. Made them tonight with dinner. Thank you for another amazing recipe!!
Love it! Thank you for sharing that with us, Lisa.
This is a great, uncomplicated recipe for baking powder biscuits. They were indeed fluffy and light! I had never thought to cube the butter from the refrigerator and then return again to keep cold while cooking bacon and making gravy. Perfect!
Thanks for the fantastic feedback! I’m happy to know that you loved how it turned out.
Do you have a Sausage Gravy recipe to go with your biscuits?
Hi Shannon, none at the moment, it definitely needs gravy! I have it on my list to post good biscuits and gravy recipes. Stay tuned!
You NEVER GIVE THE AMOUNTS OF THE INGREDIENTS?? WHY NOT?
YOU NEVER SAY, 1 STICK OF BUTTER, 2.5 CUPS OF FLOUR. YOU NEVER GIVE THE AMOUNTS OF THE INGREDIENTS. ARE WE SUPPOSED TO GUESS AT IT?
Hi Carlton, you can convert the ingredients to grams too. Just click Metric in the recipe card.
Are you blind man or you do not know how to read the recipes?
All Natasha’s recipes are clearly given in US or metric measurements
I must have did something wrong. I can taste the baking soda and I definitely cooked to long
Hi Nancy, it sounds like you used the wrong leavening. This recipe calls for baking powder (not soda) and baking soda is 4x stronger than baking powder. Also, if using baking powder, be sure to use one without aluminum in the ingredients which some people can really taste in baked goods.
I am a recently retired industrial mechanic. Cooking is really not my forte’. I thought I would give these biscuits a try after seeing the prices of canned giant biscuits.
These are amazing!!! So much better than canned. The first bite instantly brought me back to the days on my aunt and uncles farm. Making the biscuits have given me a new appreciation of what my grandma and aunts efforts to feed us.
Us boys didn’t get in the kitchen very often. The women would be making breakfast while we were doing the morning chores. I believe our chores were just to keep us out of thier hair now.
I am so happy to hear that! Thank you for sharing your story and I appreciate your 5-star rating. I’m happy you enjoyed this recipe.
Perfect, easy, and delicious recipe! Praise the Lord 🙂 also a little hack: if you don’t have a biscuit cutter, try a mason jar ☺️ It worked just as good in my opinion 🙂 \o/
I’m so glad you enjoyed it, Maurissa!
I just made this recipe and it was easy and delicious! Flaky, tender yumminess!
Isn’t it so great! Thank you so much for sharing that with me.
This is the best biscuit recipe I’ve found, no questions asked. I have made these at least half dozen times in the last month and they are delicious every single time. (I make with milk and they are fine)
Aaw, thank you for that awesome feedback! I’m glad it’s always a hit!
Can You Freeze Biscuit Dough?
You can freeze scratch-made biscuit dough for a rainy day. After cutting out your biscuits, arrange them on a parchment-lined baking sheet. Cover the baking sheet with plastic wrap and then transfer it to your freezer. Once the biscuits are frozen, you can transfer them to a gallon-sized freezer bag or airtight container. Store the frozen biscuit dough for up to 3 months.
How to Bake Frozen Biscuit Dough
No need to thaw your frozen biscuit dough. Simply remove however many biscuits you want to bake and place them on a parchment-lined baking sheet. Transfer the baking sheet to a preheated 425° oven and bake for 20-25 minutes.
Note: Baking times will vary depending on your oven and the biscuit recipe you’re using. As a rule of thumb, add 5-10 minutes to your baking time when baking frozen biscuit dough.
Natasha, for health reasons, I try to avoid processed sugar (any sugar, really). Can I omit the granulated sugar from your biscuit recipe without compromising the taste or fluffiness? Thanks.
Hi Ross, I honestly haven’t tried omitting sugar from this recipe to advise. If you do an experiment, please share here how it goes.
Omg! I have only made biscuits a couple of times myself and they were fine…but these were absolutely the very best biscuits I’ve ever had anywhere! And I’ve been all through the South. I thought I ruined them because I was busy with the sausage gravy and just took the biscuits out when the timer went off–they were quite a bit darker than I wanted them, though not burned. I don’t know how they could be better if not as browned so we’re happy. I froze the butter and grated it into the flour mixture, used evaporated milk instead of half n half, too, no kneading, just formed into rectangle and cut with a knife. Anyway, thank you so much for the recipe!
That’s so great! It sounds like you have a new favorite, Kathy!
Just made your biscuits may I say was skeptical using no butter milk but oh my goodness amazing ….I follow u all the time love watching n your recipes are easy to follow again the biscuits were awesome next I going to try the pie crust ….keep doing what u are doing cuz you are great!!!! happy new year can’t wait to see what u come up with ….Paula from Tennessee 😊
Hi Paula, thanks a lot for your good comments and feedback. I’m happy to know that you enjoyed these biscuits!
Soft, fluffy biscuits that my family loved! I’ve made several biscuit recipes but this one is the best, by far. Keep this one!
Love it! Thanks for your awesome comments and feedback, Lynn.
1st Prize in our neighborhood annual after Christmas Bisquit Cookoff!! Thanks Natasha!
Wow, congratulations! That’s great news, thank you for sharing that with us.
Great taste but they didn’t rise. I used buttermilk instead of half and half. Help please. Also, got any tips on how to easily cut up the butter??
Hi Regina. Usually, the substitute for half and half can be using half whipping cream and half whole milk. I haven’t tried using just buttermilk.
Delicious! Crispy on the outside. Flaky on the inside. The best biscuits I’ve ever made or eaten.
I’m so glad you enjoyed it!
Hi Natasha, thank you for sharing all your wonderful recipes.
I was wondering if you thought of making a app that we can access your recipes
Thanks
Michelle
Hi Michelle, you’re welcome. We are not planning on creating an app yet but hopefully, we’ll have the chance to do so in the future. Thanks for asking!
Hi Natasha,
I made these biscuits this morning as my husband and I wanted biscuits and gravy for breakfast. I just had my 63rd birthday and have never made made biscuits from scratch. I can’t begin to tell you how wonderful and simple these were, soft and flaky, they were awesome. Thank you so much for the recipe, I will be making them every time I need biscuits for anything from now on. 🙂
Aaw, that is such a nice comment. Thank you for sharing that with us. Belated Happy Birthday and I hope you will love all the recipes that you will try from my website.
Hi Natasha! if I would like to premake the dough and bake it up just before serving would that be feasible and should I let it come to room temperature before putting it into the oven? or should I bake them ahead and freeze them and then reheat in the oven? thank you so much love all your recipes!
Hi Lea, I haven’t tried that but I would probably thaw overnight in the refrigerator then bake the thawed biscuits right out of the fridge.
These were super easy to make, and absolutely delicious – even the teenage boys loved them, and they don’t like anything! They were light and flaky, and rose perfectly!
I’m glad it was a hit! Thank you for sharing that with us.
Making biscuits as I type! My only questions is, what do I do with the 2Tbsp of half and half that You instructed to minus from the recipe? This is my first time making biscuits, not sure if I missed a step 🤦🏻♀️
HI Mayra, I do not add the 2 Tbsp. It will end up too wet with the extra 2 Tbsp. I was trying to be as precise as I could in the instructions. I hope you love the biscuits!
Absolutely delicious,
They were so fluffy like …..I was in cloud 9
Great recipe 😋👍
Love feedback, thank you!
Light and fluffy! I used my ninja to combine all my ingredients, so quick and easy!
Great idea! Thank you so much for sharing that with us, Jo!
Thank you Natasha for this delicious recipe My family loves these biscuits.
I often change them up with adding shredded cheddar cheese,raisins,or dried cranberries and orange zest.
That is the best when the family loves what we moms make. That’s so great!
Thank you for the recipe. I tried them this morning they came out perfectly round, the flavor was there, the moist inside, but they didn’t rise like yours. The only change i made was using milk vs half and half. What went wrong?
Hi Marty, I haven’t tried using just milk to advise. Usually, the substitute for half and half can be using half whipping cream and half whole milk
I was wondering if it would be possible to make them ahead and freeze them? They look wonderful and can’t wait to try them! Thanks for ALL of your wonderful recipes! I use a lot of them!
Hi Marianne, we have always enjoyed this fresh. I don’t have tips on freezing this, but if you happen to experiment, I’d love to know how it goes!
Delicious, easy, and quick! What’s not to love? I will make these often.
I’m so happy to hear that! Thank you for sharing your great review, Pam!
Great biscuits. I was out of butter so I used lard and chilled them before baking. Best biscuits I’ve had. Thanks for the recipe!
You are so welcome, Christina. Glad you enjoyed these biscuits!
Great biscuits. I didn’t have cream or half and half. I used milk and they turned out delicious. Next time I think I will use buttermilk.
I’m so glad that worked for you, Tracey! Thank you so much for sharing that with me.
This is probably a dumb question but if you cut raw biscuit dough rounds ahead of time, won’t they be too soft and lose their round thick shape?
Hi Stacy, make sure to cut straight down without twisting your biscuit cutter to ensure the best rise of your biscuits, but as long as you keep the dough covered and refrigerated, it will be ok. See our section titled “Make-Ahead:” in the post.
Can you grate the cold butter into the flour mix?
Hi Laraine, I bet that could work! If you don’t have a pastry blender, you can freeze the butter for 30mins and Grade it with a cheese grater — one of my readers shared this with me!
Suppose You Don’t Have Any Half N Half Or Heavy Cream But You Have Milk only Can It Work
I haven’t tried using just milk to advise. Usually, the substitute for half and half can be using half whipping cream and half whole milk
Can I make these and bake a day later?
It’s easy to make biscuits in advance. Cut the biscuits, place them on a baking sheet then cover with plastic wrap and refrigerate overnight. Uncover and bake before serving.
Yesss! Thank you! This recipe is IT! For years I have made flat hockey puck style biscuits much to my family’s dismay. These are wonderful, flaky, and have a ton of loft. This will now forever be my go to recipe.
Hi Amanda, I;m happy to know that you love this recipe and you found a new facorite! Thank you for sharing that with us.
Thank you for sharing your biscuits recipe with me, I am looking forward to making them and sharing them with my family, with biscuits and country style beef gravy, I’ve been cheating and using can biscuits and I decided to make homemade biscuits, and my sister said oh use one of the 2,000 cookbooks that I have, after ten cookbooks and a no biscuit recipe I found your recipe online.
I’m so glad you tried our recipe, Kevin! Thank you for your wonderful feedback!
We like to to make biscuits and gravy. I usually make biscuits with Bisquik. However, I decided to try this recipe. I did not have half and half, so I used whole milk. They were delicious! Light and fluffy! We will use this recipe again. Next time, I would like to try them with buttermilk!
The coziest breakfast! I’m so glad you enjoyed these biscuits!
Instead of a baking sheet can I use a cast iron pan ?
Hi Kasia, I haven’t attempted this in a cast iron to advise. If you happen to experiment, I’d love to know how you like that.
Natasha, are you using metric measurments?
Hi Sheryl, click “metric” in the recipe card and you will see metric measurements.
Can I use whole wheat flour instead of all purpose flour ?
Hello Shab, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us too how it goes.
I just made these with canned evaporated milk because that’s all I had and they came out great!!
I’m so glad that worked out! Thank you so much for sharing that with me.
I had no idea that I could use evaporated milk! Thanks so much for the comment, it saved my biscuits because I ran out of milk!
Canned evaporated milk, and biscuits turned great.
Your recipe sounds delicious. Do you bake your biscuits on the middle or upper third rack?
Hi David, we make it on the middle rack.
I researched many recipes, but this one just stood out. I have been craving homemade biscuits and so I stumbled on to this one, but I didn’t have milk. Being a cook myself I decided to make them with what I had on hand. I had almond milk and coffee creamer. I substituted the half and half with 1/4 creamer and 3/4 almond milk, had to cut the salt , because my butter has salt as well…needless to say I nailed it! They were the hit of the breakfast table. AWSOME recipe. Thank you.
That is fantastic! I’m happy to know that you were able to make the recipe work by using what you hand on hand. Thanks for sharing that we us, we appreciate it!
These biscuits are delicious. Mine were fluffy layers like you’d find in a can biscuit. I smothered some homemade strawberry jam between them. Yummy 😋
Hi Myra, great to hear that you enjoyed these biscuits!
I would like to make these as cheese and garlic biscuits. can I add other ingredients to this receipe?
HI Doris, I haven’t experimented with those add-ins but it should work great to add flavorings. This biscuit recipe is a great base and there’s definitely room to expand on it with variations. Let me know what you try!
Hi natasha can I use cornmeal instead of flour. I’m looking for a recipe in which I can use my cornmeal
I’ll be grateful if you’ll help me
Hi Saima, I haven’t tested that, but I think it could work. If you experiment, let me know how you liked the recipe.
Amazing recipe. My girlfriend and I always use your recipes and they never disappoint! Think you will make a chicken n dumplings or butter cookies recipe in the future? 😀
That’s so great! I’m so glad you enjoyed it! & thank you so much for that suggestion! Adding it to our list!
Thank You for all your recipes, we love them.
You’re very welcome! I’m happy that you do, Alvin.
Are biscuits same as/ similar to scones ?
They are made up of almost the same stuff but they are different recipes.
Do u have a scone recipe like Panera’s Restaurant( love them,but so expensive) ..so far I have not been excited with ones I’ve tried.
Love ur recipies..❤️
Hi Carol, you can find our scone recipes HERE. I hope this helps!