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 have used Pioneer Baking Mix for years and our pantry is seldom without it. For biscuits, I add a little more milk than the 1 cup because it seems to make a lighter biscuit. My husband goes by the recipe on the box and they are good, too. Just this morning, my husband made pancakes, using the recipe on the box. No need to buy separate pancake mix.
ck out alice.com. you can order things from this site and they send straight to your house. if they don’t carry it you can ask them to and they might add it. bisquick is too salty to me. you can make anything with this mix. dumplings, cobblers, anything you need. the one who cut crisco into hers/his, i used to use the butter-flavored crisco for this purpose. years ago my son would call me at work to find out how to make these biscuits with the butter-flavored crisco.
i have used pioneer biscuit mix for decades and my mother and brother all use it. i had a little problem though, that is how i found this site. the last box my son bought me and brought home was only half full. of course i could tell as soon as i picked it up but he did not notice. i had enough to make the strawberry cobbler i needed it for though. i put bacon grease on top of my biscuits. this makes them yummy. really. try it; you’ll like it. honest. does anyone else do this?
I have always used bacon grease for the top of my biscuits. Learned this from my Mamma. She told me the grease killed the taste of the flour.
My daddy did every Sunday morning and put them in the cast iron skillet. He has been gone since 2000–age 84. He made some mean biscuits and gravy. Miss him bunches. But I stopped using the bacon/sausage grease around that time. I know use butter or nothing.
I was amazed to find your link ! I seached for Pioneer Baking MIx and your link came up. I was born and raised in Iowa and moved to Missouri where I found and fell in love with PIONEER !! I moved back to Iowa and I absolutely couldn’t find it anywhere so I tried Walmart and even online no stores in a hundred mile radius sold it so I drug out my old Pioneer Brand box that I kept – now remember I moved back to Iowa in 1998- and I looked up the manufacturer of it. I then googled them online and order 6 boxes of their product as well as their cookbook. I received my order 3 weeks ago. Thats a long time waiting for good biscuits !! They are hidden now in my pantry LOL, the box did not say I had to share .LOL.
I may not have been born in the South but I sure know a good biscuit when I taste it. I love to cook especially comfort foods like the Southern cooks are experts at, so yea I do LOVE Pioneer Brand biscuits !! I have given my mother one of my boxes because she grew up watching her mother make biscuits every morning but never learned how to make them. Mine never turned out well from scratch so it was a blessing to find Pioneer.
After making Pioneer Biscuits I have found that Bisquick is too grainey, and gritty. I have tried to get my local grocery chain to order this for their shelves and they just don’t get it – am tempted to mix up a batch and take them in with some of those nasty Bisquick biscuits so they can tell the difference themselves.
Sorry for carrying on but when a product is as GREAT as PIONEER Biscuits I can’t stay quiet about it !!!!!!!!!!!
Thanks ~ Kelly
I have never tried Pioneer Baking Mix, I’ve always made my biscuits from scratch, but this sounds so easy, I’m going to have to try it 😉
Absolutely love your blog.I have never tried that brand ,i have used other brands,Would certainlly love to try pioneer brand,If you say it’s good then It must be……….I love to cook and bake….
Betty
I love your site. I love Southern cooking, I was born and raised in the South. My mom woke me up early every morning to a full homecooked breakfast, which usually included homemade biscuits, sometimes with gravy. I have relied on my Mom or my older sisters to do the Southern cooking thing on Sundays, then I would cook whatever during the week. I am now trying to learn to cook like they do. Thanks for having this site. These pioneer biscuits look great. I cant wait to try this recipe too.