2-Ingredient Easy Homemade Biscuits
Fluffy, golden brown, and ready in under 20 minutes, these easy homemade biscuits are the perfect companion to breakfast, dinner, or as a snack with a drizzle of honey butter.
The Easiest Way to Make Biscuits from Scratch
Sometimes you just need a basket of warm biscuits on the table without fussing over dozens of ingredients. Lucky for you, we have this easy homemade biscuit recipe handy. With just two simple ingredients, Pioneer Biscuit and Baking Mix plus milk, you’ll have soft, flaky biscuits ready before the gravy even hits the stove!
This recipe skips the long folding process and pastry cutter, but you’ll still end up with buttery biscuits that rise tall and bake up golden brown in a hot oven. If you’ve ever struggled with tough biscuits, this is the recipe to try. It’s nearly foolproof and delivers the best biscuits with very little effort!
Coincidentally, this is also one of the primary ingredients you’ll need if you’re cookin’ up our Easy Chicken and Dumplings with Biscuits!
Ingredients You’ll Need
- Pioneer Biscuit and Baking Mix
- Milk
Tips for the Best Biscuits
Even though this is an easy recipe, a few small tweaks will give you the best results every time:
- Don’t overmix the dough. Stir just until the flour mixture and milk come together. Overworking biscuit dough can lead to tough biscuits.
- Use a lightly floured work surface. This keeps the dough from sticking while you knead and roll.
- Keep your oven hot. Biscuits need a hot oven (450°F) so they rise quickly and form those beautiful flaky layers.
- Spray the tops with cooking spray or brush with melted butter. This helps them bake up golden brown and extra flavorful.
- Cut straight down with a biscuit cutter. Twisting seals the edges and keeps the biscuits from rising as tall.
Step-by-Step Instructions
1. Make the Dough
In a large mixing bowl, stir together the Pioneer Biscuit and Baking Mix with milk just until a sticky dough forms. No food processor or pastry blender needed: this is as simple as stirring with a spoon!
2. Knead Lightly
Turn the dough out onto a lightly floured surface and shape into a ball. Sprinkle a little flour over the top so it doesn’t stick. Knead the dough three to four times, just enough to bring it together.
3. Roll & Cut
Pat or roll the dough to about ½-inch thickness with a rolling pin. Use a round biscuit cutter or the rim of a glass to cut out biscuits. Gather up the scraps, pat them back together, and cut again until all the dough is used.
4. Bake
Place the biscuits on a greased or parchment paper–lined baking sheet. For golden brown tops, spray lightly with cooking spray or brush with a bit of melted butter.
Bake at 450°F for 10–12 minutes, or until the tops of the biscuits are puffed and golden.
5. Serve Warm
Enjoy these hot biscuits fresh out of the oven. They’re perfect with sausage gravy, honey butter, or alongside a hearty Southwest Chicken Soup or Easy Chicken Stew.
Storage Leftovers
If you end up with leftover biscuits, store them in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F oven for about 5 minutes to bring back that soft, fluffy texture. For longer storage, wrap baked biscuits tightly in plastic wrap and freeze. They’ll keep for up to 2 months.
Frequently Asked Questions
Yes! Cold buttermilk will give your biscuits a richer flavor and extra-tender crumb.
You can substitute with self-rising flour and a bit of butter or shortening to mimic the mix, though the texture may vary.
Overmixing or adding too much flour is usually the culprit. Handle the dough as little as possible for fluffy biscuits.
Absolutely. Place the dough rounds close together in a greased cast-iron skillet for biscuits with soft edges and golden tops.
They’re delicious any way you slice them: split open with pumpkin butter, drizzled with honey butter, turned into breakfast sandwiches, or served with classic sausage gravy!
Ingredients
- 3 Cups Pioneer Biscuit and Baking Mix
- 1 Cup Milk
Instructions
- Mix ingredients just until dough forms.
- Turn out onto a floured surface and shape into a ball. Sprinkle lightly with flour to prevent sticking. Knead three to four times.
- Pat or roll out to 1/2″ thickness and cut out biscuits.
- Place on a greased baking sheet. I like to spray mine on the top with a bit of cooking spray before baking in a 450-degree oven for ten to twelve minutes.
I can’t wait for my wife to make them
After making those wonderful easy doughnuts the other day I can’t wait to try more of your recipes. And if I could make biscuits that came out that fluffy and perfectly browned that would be amazing!
Aw thank you!!
You can make biscuits, anyone can! All it takes to make anything at all is the right recipe and a little bit of confidence 🙂
Hi Christy,
Oh, I so know what you mean about the difference in the Bisquick and Pioneer boxes. I used to use ”the other stuff” all of the time, mainly because I didn’t know there was anything else. But when I saw the Pioneer box and how wonderful the box was made, well, I have been a Pioneer woman ever since. I won’t use anything else. It wouldn’t make any sense to. And the recipes?! Oh, they are the best. I can’t say enough about Pioneer.
I must also say how you have touched my life, and especially my family’s life. We have made almost everything on your site. I haven’t found anything that they didn’t like, or that was too much of a fuss and not worth the time and effort. You are a gifted woman, Chrissy, and you are helping those of us who love to cook so much.
Thanks for all that you do,
Maria
Christy,
Thanks for the Pioneer biscuit recipe.
I’ve always been very intimidated with biscuit making using shortening. Plus the Bisquick biscuits always turned out hard and dry so I haven’t tried to make anymore.
But now, I’m going to buy a box of Pioneer, roll up my sleaves and give it a try.
My husband and brothers LOVE anything with a crust or pastry topping – sweet or savory.
I really enjoy your cookbook. It’s alot more relaxing flipping through your recipes than listening to the depressing news on TV.
I love your cooking narratives and reading about the times spent with your Mama and other family members, watching and learning to cook from them. My Mama is 84 years old, doesn’t cook anymore, but still loves to watch and “supervise” me in the kitchen.
Keep up the good job that you do.
Kay Hubbard
I love buttermilk biscuits. I’d give this mix a try if you send some
my way.
Ron Merlin
The biscuits look wonderful. I’m sure dumplings would be great made with this as well. Can’t wait to try it.
I am from Alabama, but have never learned the knack for making homemade biscuits, (but I can make a mean pan of cornbread!!!). These look really good, and easy. Surely I could do this!!! I’m definely going to try. I just discovered your website a week ago and have already made four of your recipes. Your site is GREAT!! Thank you for using your time to publish these fantastic recipes.
The easiest biscuits I have found are frozen! But these look easy enough that I might try them. I have a problem with that Bisquick box myself; I really think I could enjoy the Pioneer packaging! Thanks, Christy.
Bettye
Wow, I never would have thought to use my pizza cutter for biscuits!! What a great idea. No waste!!
Hope I win, but if not I will head to IGA and look around for this brand…
Boy, does that biscuit look good….what I wouldn’t give for one right this minute….unfortunately, I’m reading this at work. You can bet I’ll be on a quest to find some Pioneer mix. If I can’t find it around where I live (Wooodstock, GA), you can believe the next time we go over to the “hollers of Alabama) where my husband is from, I’ll look for it there.
Thanks so much for sharing another mounth-watering recipe!!!
I would be very intrested in where to find the pioneer biscuits. I always love all of your reciepes and I hate to cook.
Thank you
Cindy