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 love Pioneer Biscuit Mix – that’s all I’ve used for years. I recently tried it for my version of Angel Biscuits by dissolving a packet of Active Yeast in warm water – letting it bloom for a couple of minutes – add it to about 3 cups or 4 cups of the Pioneer Buttermilk Mix (I don’t measure much anymore) and some extra milk and roll it out on a floured surface and they come out great. You DO NOT let them do a pre-rise – knead just a little and roll them, cut them and bake them right away at 400 degrees. What’s nice about this – you can do just a small about of biscuits and then I roll the extra dough into a plastic storage bag – put it in my refrigerator and it’s good for about a week to make more biscuits when desired. I’m 71, single and live alone and I love these things. I live in Fort Worth, TX now (about 20 years) – but born and raised in New Orleans. Don’t get more southern than than. 🙂 – I love cooking southern style.
Pinch em, roll em and throw em in the pan. LOL…That is the way my Mama taught me. She would make the dough up and just pinch off a biscuit size piece, roll it around in her hand, flatten in in a round shape and throw it in the pan.
I have heard you can use carbonated water in place of the milk. I’ve never tried it. I did try the beer bread and was not impressed, that I found somewhere online. I love milk though, so if it calls for milk, I’m using milk.
Thank you so much for the receipe for biscuits. My family loves biscuits and gravey. I have been using another type of flour but ihave to say that pioneer is without a doubt the best.
Looks great and easy too! What’s not to like!
where can i get pioneer biscuit & baking mix. can not buy it in fla. i have looked for it for a year.can you let me none. norma white
I stumbled on your web sight looking up Pioneer Brand. I am and have been hooked on their product for years! It is the best. When I think of Bisquick, I shudder. I have actually talked people in grocery stores into puttin back the bisquick!(Ok only once) My FAVORITE recipe is the biscuits, but add 1 cup sour cream, knead lightly on floured surface and press into a sprayed 8×8 pan, cut into squares, and pour melted butter over. Easist and fluffier.
So excited to have found Southern Plate!
Robin Mc
christy , love pioneer brand baking mixes &gravy mixes !what would breakfast or supper be with out them ??????????? would love to win some. i love tins &canisters now im usining half gallon antique jars to store flour& corn meal in so cute!!!love your post . see ya debbifred in arkansas