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.
forget just the cannister, i never REALLY loved the Bisquick flavor, and before usually i’d rather have NO biscuits than premade biscuits of ANY type. so i am excited to give this a try!
as for Smuckers, well i can tell you they have been good to some relatives that moved up there long ago and work for them, but they ought to know better than fool around with southerner’s biscuit mix! i hate losing cultural food treasures to cold financial decision making by people who don’t eat the food they go and change. don’t get me started on sody-pops…
anywho, have you tried making dumplings with this mix? i just really don’t like Bisquick, sorry Bisquick, just MY taste.
now, if i get the case, i just decided i’m going to keep one cannister to try, and give the rest to our local women’s DV shelter, and a vat of walmart apple butter to enjoy with it…
group assistance centers and food banks are hurting right now everywhere, y’all–
they always have a need for big packaged products to consume in-house, and smaller ones are also needed, for later homewarming when they find a new home : )
I live in Wyoming. I will look on the shelves and see if our stores carry it. If this will make great baking powder biscuits…………..I’LL EAT EM. lol I have never been able to make them to any degree of good.
I love Pioneer Mix. I have used it many years.We love Cinnamon Rolls
made from it, as well as Dumplings with chicken.
Hi Christy, thank you for this great site!
I have been on here for the last couple of months. I have to make a double batch of chicken and dumplings or my kids don’t think that there is enough dumplings for them!
Kids are too funny!
We don’t have Pioneer brand up here in NY state. So, it would be interesting to see the difference from Bisquick. Have you tried this recipe with Bisquick? I was wondering how it turns out.
thanks again, Puppydogs
I have tried out many of your recipes, and my husband has loved every one. Please keep them coming.
My better half and I were just talking the other day about how we (read I) need to start making biscuits from scratch instead of using canned ones. This looks like the easiest recipe ever! Thanks! I can’t wait to try it
I’ve been a Bisquick user forever, but I’ve always loved the artwork on the Pioneer box so I’m willing to try it for biscuits. But I may have to keep buying Bisquick because it makes the very best banana nut bread.