Rating: 5 stars
15 Ratings
  • 5 star values: 14
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Homemade biscuits taste as good as they look! This easy biscuit recipe is ready to serve in under 30 minutes. Serve warm for the perfect dinner roll.

Source: Better Homes and Gardens


Recipe Summary test

15 mins
10 mins
25 mins
12 biscuits


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F. In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.

  • Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts.

  • Place dough circles 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.


If baking powder or cream of tartar appears lumpy, sift through a fine-mesh sieve before using.

Drop Biscuits:

Prepare as above through Step 1, except increase the milk to 1-1/4 cups. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.

Buttermilk Biscuits:

Prepare as above, except for rolled dough biscuits substitute 1-1/4 cups buttermilk or sour milk for the 1 cup milk. For drop biscuits substitute 1-1/2 cups buttermilk or sour milk for the 1-1/4 cups milk.

Nutrition Facts

231 calories; fat 12g; cholesterol 32mg; saturated fat 8g; carbohydrates 26g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 4g; vitamin a 388.7IU; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 1.8mg; folate 60.5mcg; vitamin b12 0.1mcg; sodium 375mg; potassium 98mg; calcium 121.2mg; iron 1.6mg.