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.
WHen I was growin up, we ate biscuits and gravy for supper at least once a week.
I didn’t know that we was poor.
I didn’t understand that feeding yore family biscuits and gravy was the poor man’s way to fill up those hungry tummies !!
I just knew that my Mama made the BEST biscuits and gravy in the whole world.
Mama would yell, “Y’all go wash yore hands, biscuits are ready to come out of the oven” and away we’d go.
Mama baked her biscuits in an old round pan that had to be a hundred years old. Boy! Did the biscuits taste good that were baked in that pan. She’d make a ring of biscuits ’round the pan, and the last biscuit was always a biggest one……that was for daddy. It was placed in the middle of the ring. It was soft all the way ’round…..due to the other biscuits touching it on all sides.
She’d take her biscuits out of the pan, and put them in a bowl that was lined with a cloth napkin, or a clean dish towel. Those biscuits were covered up with the cloth so they’d stay hot enough to melt butter.
YUM !!!!
Now my husband begs for biscuits and gravy for supper. It is a special treat for him. And I can sure make those biscuits !!I use a basket lined with a cloth napkin to cover’em and keep’em warm. I even make my own applebutter to put on them too !!
Ca’t get enough of a good thing, can you???
I’m looking forward to receiving Pioneer Brand Baking Mix. I’ve never used it…a bit old-fashioned in making biscuits from scratch, but these appear so much easier and look so good with no having to add the leavenings, salt, and shortening, butter, or oil. I seldom go the trouble of making biscuits anymore since my family is now only two, but these look so great and temptingly good…perfect to go with my homemade blackberry jam. Tired of just toast.
I have never seen Pioneer brand at our stores so would absolutely love to try it as it sounds so yummie. We actually like Bisquick biscuits so if these are better we’d be in “heaven”.
Dear Christy,
Have you ever heard of a Pioneer biscuit made from soda water…I would love to have it..A friend shared this with me a very long time ago and I have missed placed it. Today Im going to try the buttermilk biscuit you have posted, I have 5 children…And they love biscuits and gravy….Have a great day and thank you for sharing these yummy ideas with everyone….I run out of ideas and this is great for me!!!!!
I was excited a couple years ago to have lunch at the Pioneer Mills restaurant. The food was so good and so much of it. Loved rambling through the gift shop and buying some of the goodies. I recommend this to anyone visiting San Antonio. Would love to win this Pioneer Tin.
I truly like Pioneer products. I especially like their white gravy even though I do not prepare it by the package directions. I tried their way and found that I could tailor it to my own tastes. It is so much better.
Would love to win a case of Pioneer Baking Mix. I use the Pioneer Gravy mixes all the time and my family loves them. Would love to have the opportunity to try the baking mix.