Easy Biscuit Recipe – these are the perfect homemade biscuits. Light, fluffy, tender, buttery, and delicious. Make in minutes any night of the week.
I love biscuits. Like, seriously love biscuits. When I was in high school I worked at Hardee’s. Back then we made the biscuits from scratch every day, multiple times a day. And more than once I was the one that made them.
You would think that would have killed my love, but it didn’t. There is just something about soft and flaky homemade biscuits. But sometimes they can take awhile, or don’t turn out perfectly. So this drop biscuit recipe is perfect for making at home quickly.
This summer I had the chance to go to Kansas with Certified Angus Beef. There, we had a dinner out on the prairie cooked by Chef Kent Rollins. You may have seen him on Food Network. In the afternoon before dinner, we had a homemade biscuits competition. There we used a sour dough starter to make them, made the tradition fluffy biscuits shape, and they were cooked over an open fire.
Well at home, I am all about easy. So this drop biscuit recipe is more my speed. This is similar to the baking powder biscuits that everyone grew up with and knows. But better. The tops are brushed with butter after they come out of the oven to give them a little something special. Or you could try homemade Cheddar Bay Biscuits too!
This easy biscuit recipe comes together in about 5 minutes, and then you just bake them. So they can be made any night of the week. I like to serve with our favorite soups, chilis or even stew!
Just look at these babies – baked to golden brown perfection. Plus so flaky and light on the inside. It really doesn’t get any better than this.
How To Make Biscuits
- The dry ingredients all get mixed together first in a large bowl.
- Add the wet ingredients to the flour mixture and you want to mix until it is just barely combined. The key to light and fluffy biscuits it not mixing them too much. If you handle the dough too much the biscuits become tough.
- To make these easy drop biscuit recipe, I use an ice cream scoop to drop balls of dough onto a baking tray. This also ensures that the dough is not handled very much.
- Bake the biscuits until they are golden and light and fluffy. As soon as they come out of the oven brush with melted butter.
You can put dinner in the crock pot in the morning, like this Ham & Bean Soup. Then when you come home, you can whip these up in 15 minutes. and dinner is done! A perfect comforting meal any night of the week.
I love this easy biscuit recipe made with buttermilk for a little bit of tang in the background, but if you don’t have any, don’t worry. They work with any kind of milk and are just as flaky and tasty. So the next time you are looking for a quick side dish, remember these homemade biscuits!
What to Serve Biscuits With
More Great Bread Recipes
- Garlic Knots
- Olive Garden Breadsticks
- Pokey Sticks
- Best Cornbread
- Italian Cheese Pull Apart Bread
- Honey Butter Dinner Rolls
Easy Biscuit Recipe
Easy Biscuit Recipe - these are the perfect homemade biscuits. Light, fluffy, tender, buttery, and delicious. Make in minutes any night of the week.
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 Tbls baking powder
- 2 tsp sugar
- 1/4 tsp salt
- 1 cup milk, (buttermilk works too)
- 1/2 cup butter, melted
Topping
- 2 Tbls butter, melted
Instructions
- Preheat oven to 450 degrees. Lightly grease or spray a baking sheet. Set aside.
- In a large bowl whisk together flour, baking pwoder, sugar, and salt. Mix in butter and milk until just barely combined.
- Using 2 spoons, scoop and drop balls of batter onto the prepared baking sheet. Leave about 2 inches between each biscuit.
- Bake for 10-12 minutes until lightly golden brown.
- Remove from oven and immediately brush with melted butter.
Notes
Adapted from Allrecipes
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Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 174Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 176mgCarbohydrates 18gFiber 1gSugar 1gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Vik says
These biscuits are the best homemade biscuits I have ever tasted. Super buttery and delicious!
Sara Welch says
I needed a biscuit recipe for Thanksgiving this year and this one looks spot on and perfectly moist and fluffy! Yum!
Dorothy Reinhold says
These biscuits will make the perfect side to so many dishes! I can’t wait to whip up a batch!
Katerina @ diethood .com says
These biscuits look incredibly delicious! I can’t wait to try this recipe!
jade manning says
These look so addictive! I may eat the whole batch!!
Beth says
These tasted so good! Love how quickly they were to put together!
Raga says
I made these biscuits and although they taste good, they should not be baked at 450. Baking them at 450 allowed the oven to get too hot and they weren’t baked as evenly as biscuits should be. The bottoms were very brown while the inside was still raw. Next time I make these I will make them at 350-375.
Carrie Robinson says
I LOVE homemade biscuits! I also love how easy these are to make. 🙂
Sara Welch says
These will be perfect with our spaghetti dinner tomorrow night; looking forward to enjoying these perfectly fluffy biscuits, indeed!
Jen says
These were so good! I buttered them up and gave them a drizzle of honey…my family couldn’t get enough. They’ll definitely become a staple on our dinner table.
Allyson Zea says
These look so good! I love these biscuits!!!!
Tisha says
These would be great for biscuits and gravy or even to put butter and jam on for breakfast!
Teetine says
It’s look yum-yum. This is great idea for this weekend. Tomorrow night, I will make it.
Lisa says
These came out perfect. Next time I’ll butter the tops. I saved part of the dough and will try to bake that in the next few days.
Dandre says
Homemade biscuits were so intimidating to me. This recipe was so simple and the biscuits were light and flaky. My son requested no more can biscuits. This is a great recipe. I topped with honey and butter.
Felipa says
I just made two batches of these, and one was gluten free, using Red Mill 1-to-1 Baking Flour. Both came out fantastic, and the gluten free ones smelled extra good while baking. You’d never know there was anything unusual about them. So I’m really encouraging anyone interested in GF baking to give these a try.
LeeAnn Rivera says
I make these biscuits all the time so easy and quick. But if you’re watching your calories, you can substitute low calorie margarine instead of butter and the 30 calorie a cup almond milk for the whole milk. This drops calories down to around a 100.