How to make homemade biscuits! This easy homemade baking powder biscuits recipe makes the most delicious biscuits that are super yummy and easy to make!
This easy homemade biscuits recipe has been a favorite in our family. Mike spent a lot of time making and re-making the recipe to figure out the perfect taste and texture. We prefer the biscuits just as they are but the recipe is easily adaptable, so if you want to try adding garlic, cheese or some other favorite ingredient, feel free to experiment!
These biscuits are a great part of a big breakfast, but they also work well with virtually any dinner menu! They only take a few minutes to prepare, so you can make a batch and let them bake while you get the rest of your meal on the table! We usually set them in a basket with a clean kitchen towel laid inside and then fold the top of the towel over the biscuits to keep them warm when they’re on the table.
If you’d like to have biscuits and sausage gravy, you can get the gravy recipe here! Just add sausage and you’ll have a super yummy meal!
This homemade biscuits recipe is from volume 1 of our cookbook. For more quick and easy recipes your family will love, check it out here!
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To get use out of every bit of the biscuit dough cut the biscuits into squares, no waste that is not used. I like the crispy coners!
i want to know if i can use bread flour instead of all purpose kind
Yes bread flour makes a much lighter biscuit but you do need to use a little lighter hand when working with it. In other words don’t over mix it or knead it too much.
Hi,
What is the best way to freeze homemade bisquits then reheat? Or is this not possible? Thanks! I love your Living on a Dime cookbook..has saved us so much money and helped us to eat healthier!
I always freeze leftover biscuits, because they don’t keep well on the counter. To reheat, I microwave about 15 seconds each, then put them on the rack in my toaster oven, (bake cycle) at about 300 degrees for about 10 minutes. Hot and moist on the inside, crusty on the outside, just like we like them!
To freeze homemade bisquits put them uncooked on a cookie sheet lined with tinfoil, parchment paper or wax paper. Leave some space inbetween bisquits so they don’t touch each other. Just put cookie sheet in freezer (uncovered) for 5-6 hours until they a thouroughly frozen. You can put all the bisquits in a freezer bag. When ready to bake just put on baking sheet frozen and cook about 8 minutes longer then regular cooking time.
Thanks for the suggestion Linda. I am big time into getting as many things done ahead of time for a meal so this is a super idea.
Thanks, can’t wait to try. Love this site and have spent hours reading recipes and articles. Thanks
Is this going to be enough Baking Powder ?
1/2 tsp. baking powder
Margaret thanks for pointing it out it was a typo. It should be 3 tsp. and I’ve changed it.
Wow, I never realized I could freeze my own. What a great idea, thanks!!!!
If I add a little extra milk can I turn these into drop biscuits?
yes
I think these are what we call “scones” .They are wonderful with jam and clotted cream or you could add some herbs or grated cheese to the mixture.
Yes these are like your scones.
Looks like a good scone recipe, Jill. I am going to try it. Love from Australia. Just found your website.
We love Australia Meredith. So glad you popped in.
So I’m interested in the comment about making the biscuits and cutting them into squares! Do you shape on cookie sheet or in a baking pan with sides?
I just put them on a cookie sheet.
I learned to cook these biscuits when I was about 12 years old. They were my Mom’s and her Mom’s recipe. Mom liked flat biscuits and she only used 2 t baking powder.
If you don’t have enough milk, you can use cream, creamer, or water. of course it won’t be quite as rich but, it is acceptable. She also used the bacon grease from the container on the stove. She never measured anything. When us kids just had to have something sweet to eat often she would just add sugar to the recipe and we would have our “sweet bread” (cake) for desert.
60 years and I just learned that I was eating scones…
Tawra & Jill, for the new cooks, you may want to put all purpose flour for your biscuit recipe. You two are awesome- love your videos , website. So appreciate you guys and the service you are so willingly giving. Mike is great too( lol) and your kids are adorable!
Thanks Betsy. I was telling a lady the other day that we have some of the greatest readers so it makes our job so much easier. I do have the cutest grand kids but I am a little prejudice 🙂 – says every grandma every where. 🙂
Thank you all for this recipe. I am waiting for my order of your books to come in so I just had to grab this one for breakfast. I make average biscuits but these are better. I also agree that instead of circles cutting the flattened dough into squares prevents even one reroll which makes them dense. Its a kkeper so glad I will have it in the book. Oh and FYI, all the recipes I’ve tried, excellent. Thanks so much. Brenda
Oh thank you so much Brenda I glad you are enjoying the recipes. Hope you enjoy the books too when they get there.
Will it taste the same if you use butter instead of margarine?
The taste will be the same but what happens often is that margarine, lard, or solid shortening is called for in a recipe because butter doesn’t always make the texture the same. For example if you use butter in cookies they will spread all over and not hold their shape. Sometimes too when butter is not mixed in the dough it will cause things to burn really bad. In this recipe you could try it but the texture may not be as fluffy.
Hi there!!
I was so excited to try this recipe. I’m more of an easy peasy baker. Simple steps. So this was very enticing. However, I followed the recipe to a T! And they didn’t rise much at all!! Very dense in the middle. I baked for the full 20 mins as that’s how long it took to brown the top in my oven. I rotated the pan for even cooking. What else can I do to help them rise and look more like the photo displayed. Thanks so much !! ☺️
First Cheylene they may not look exactly like the photo. People’s ovens are so different and each bake differently. You need to adapt the recipes to your own oven. Even the brand of ingredients can make a recipe slightly different. There could be a couple of things that went wrong. Make sure your baking powder was still active. That is what causes the the biscuits to rise and it does have only a certain shelf life then is no longer active. Also the temperature of your oven maybe slightly off too. A couple of other things in biscuit making is make sure you don’t over handle when you are mixing them and when rolling them out don’t use too much flour. I like to use 1/4 cup of the flour that is called for in the recipe for rolling them out with.
These sound wonderful – I am a great fan and have two of your cookbooks in my cart-waiting to get my ss check – also is there a promo code ??? I am 68 yrs old and wish i had known about these video’s sooner. Am going to share with my daughters. Blessings and prayers to you all. Irene
We are having a Mother’s Day sale later this week. I sent you an email about it.