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.
Love this sight!! Awesome recipes,I have always made my food from “scratch”. Would love to try the Pioneer Baking mix,have never heard of this before.Don’t know if I can find it in Michigan am going to give it my best shot!! However if I were the lucky winner of a case of it that would be totally wonderful…I could share it with my very busy daughter-in-laws!! Thank you please keep up your wonderful post!!
Just visited the Pioneer Mills in San Antonio today. Visiting for a few days. The company is still owned and operated by the original family that founded it. We ate at their company store and restaurant and it was great. Actual home cooing in the historic family home. Bought a cute little bag of biscuit mix for about 4 times what Walmart sells it for. Oh well… the baked goods there were great (and so was the rest of the food). Can’t wait to eat the sticky bun with about a pound of pecans on it in the morning.
I used to make my own biscuits when my children were growing up. stop doing it when they got older and had more interests. .And now of course they are grown and made their own life,s I would love to try this biscuit mix out. I could get back into making them again. looks so simple this way.
Thank you ,
Christy
Pioneer Biscuit mix is the BEST and I wouldn’t use anything else. I have enjoyed the container that it comes in because it was very convienient.
The new packaging is AWFUL. It’s BULKY and CLUMSY!!! I would think that the research department would have gotten some sort of feed back from the public on the packaging. First of all you have to cut the top to open it and then you have to rip the bag that the ingredients are in, And when pouring the mix, it gets all over the place. Also the box is very clumsy when handling. Please go back to the old container. I know that you will probably get many e-mails asking that you GO BACK TO THE OLD CONTAINERS!!!!!!!!
Thanks for allowing me to comment,
Cheryl
My daughter is in the hospital and when we talked by phone today, she said they served a “chicken pot pie” by ladling creamy chicken soup over biscuits. It was so good she wants to make the same when she gets out of the hospital. I told her, “No problem, buy some Pioneer Baking Mix and you’re halfway there!” I emailed her a link your blog so she will have the info when she arrives home on Monday.
I hope she feels better soon Mike, she is in my thoughts and prayers!!
My husband and I moved in to take care of my 95 year old mother with dementia. I also work 11-7 full time as a nurse. I used to make biscuits from scratch,but I just don’t have the time anymore. I’m going out to find some Pioneer Mix!
Hi Christy,
I went to the Tom Thumb store for Pioneer Brand Buttermilk Biscuit Mix and they don’t carry it, so I went on line and Walmart is supposed to have it and I am going to their store next, and that’s how I found your site, Amen! Anyway, my aunt Carrie turned 100 on Nov 12, 2012 and I was asking her how she made her biscuits becaused she always made them from scratch. However she told me that she quit making them from scratch after her husband died in 1986 and she gave me her receipt which is almost identical to yours except she uses 1/2 cup warm water and less than 1/2 spoon yeast from a jar and after mixing lets sit next to oven until begin to rise and then works on paper like your directions. I have printed your excellent directions and I now believe I can make good biscuits.
Thank you,
Larry