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’m a southern cook as well. I learned how to cook from my grandmothers ( I was blessed enough to have my 4 grandmothers and my great-grandmother until I was well into adulthood, they were such good cooks). I continue to learn great recipes and techniques from your blog.
Man, those look good. I haven’t ever tried that kind of mix before.
I have used Pioneer before a while back, got it at Wal-Mart which is our biggest grocer in this town, went back to get some and they didn’t have it. Will check again though, I really liked it. This is my first time to visit your site. Looks like you have some good recipes.
These biscuits are fantastic. I have another way to fix biscuits that you might like to try. I use the same measurements of biscuit mix and milk as you do and then I add a pound of pork sausage (not cooked) and 1 to 1 1/2 cups grated chedddar cheese. Continue doing everything as you did in your recipe and bake just like you did. These are amazing. Hope you like them.
This recipe is ggggrrreeeaaattt!!! Thanks for introducing me to Pioneer Mix! Love it!!!
Christa
Warrior, AL
Pioneer Brand Buttermilk Biscuit and Baking mix is the best in my book!. Love your website.
Marilyn
West TN
Could it be?! Is there really a chance that me, the culinary challenged, could actually be able to make homemade biscuits?! This recipe seems well worth the try(you know I’ll let you know the result). I do have a question, could I use buttermilk instead of sweet milk? There is just something about buttermilk biscuits. Gots ta get me some wax paper though 😉
Oh yeah, I almost forgot to thank any of my SP folk that prayed for my aunt. Well, the cancer took her away from us but we are thankful that she did not have to suffer long from it. She was hospitalized the day she was to find out what kind it was exactly and they sent her to the cancer center in Nashville to start the chemo and stuff. Needless to say, as soon as they got her there, they discovered that it was an aggressive sort and called the family in. I was there with some of the family from Thursday after noon until after she passed Friday evening. She was laid to rest today. I had just finished posting my comment and remembered that I had asked for prayer for her when we she was diagnosed and felt that I should thank those who prayed for her. We will miss her dearly but we will see her again.
Once again, you all have my heartfelt thanks,
Bridget(aka Cookie)