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.
Living here in California I have not found Pioneer products. It would be wonderful to wake up and make some great bisquits for a change instead of the canned ones!(I hear ya all groaning!) Christy I love this site and have been around since almost the start. It is great to watch you grow and great for all the wonderful recipes you share with us.
I was taught as a young girl in a huge family that “scratch” biscuits was the only way to go, and up until about a year ago that is how I always made my biscuits, welllll someone told me about Pioneer and so I decided to make these biscuits and take them to a family get together, well my family loved them and were even a bit surprised when I told them they were not “homemade”. Keep up the great work Christy, you make my life so much easier.
I just love everything that you send me on line..I can’t wait to see the next recipes..I would love to win the Pioneer Baking Mixes..I use them all the time but It would make a great House Warming gift for my brother and family..Thanks alot, Rita
Oh!! Those biscuits looks fabulous!! I need to look in my local WalMart to see if they carry Pioneer Brands.
I’d love to make some strawberry shortcake biscuits to go with the beauriful fresh strawberries sitting in my fridge!!
Love all the tips, tricks & great photos of the recipes. This is my new favorite recipe site.
Jade
I like to put shredded cheese in my mix and my son loves them!
LOVE-LOVE-LOVE PIONEER BAKING MIX!!!! I searched for the perfect biscuit recipe for years. Finally, I found Pioneer Baking Mix. I will never stop using this wonderful product. The only problem I have is that it’s hard to find sometimes. I finally found an Ingles Grocery Store that carries it. I always buy 2 at a time!!! I’m online right now trying to find where in Sabastian, FL, my mother-in-law can buy it.
Christy; I enjoy your Southern goodies. My family comes the deep south of Mississippi and migrated to the Southern part of Texas. So the South is in my blood you might say. When my husband and I relocated up to Kansas I had a culture shock. Every thing I grew up with changed. I now use the Bisquick for quick biscuits in the morning. I like to use my very old Southern Living cook book for breads and the roll recipe I use calls for 1 TBS for crisco grease. I decided one morning to add a TBS of crisco in the biscuit flour and cut it in first then added the milk and such. I rolled it out and cut my biscuits out when they baked up they where wonderful and my husband said they were so flaky and as firm as the original recipe was. He liked the soft flayness of these biscuits. They went very well with the cream gravy I made for breakfast morning and the 2 little boys ages 5 and 7 gulped them down and asked for more plus milk on the side. I would say that extra ingredient was a good one for experiments. West Texas Lady