New recipes

Easy biscuits recipe

Easy biscuits recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Biscuits and cookies

Easy biscuits that you can flavour however you like. Dust with flour if needed.

County Cork, Ireland

3376 people made this

IngredientsServes: 5

  • 100g (4 oz) butter
  • 50g (2 oz) caster sugar
  • few drops of vanilla extract
  • 175g (6 oz) plain flour

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat the oven to 150 C / Gas 2.
  2. Add butter and sugar in a bowl and mix well until light and fluffy.
  3. Add the vanilla, mix, then add the flour and mix well. Roll out to about 5mm. Cut into shapes.
  4. Bake for 25 minutes or until golden brown.

Recently viewed

Reviews & ratingsAverage global rating:(92)

Reviews in English (91)

Beautiful. Made these with my 4 y old son. We added cocoa powder and white chocolate stars to make double choc chip. We don't have a cutter so instead we broke the dough into pieces, rolled it into balls then flattened them with our hands. I've added a pic of the finished 'cookies'-24 Mar 2013

Altered ingredient amounts.I felt the need to add 1 oz of butter extra to get the dough to form well enough to roll out then chilled it in the fridge for 10 mins before rolling out.-08 May 2010

Something else.if the dough sticks to the table. i roll the dough in to small balls and flat it down on to the baking tray.-02 Jun 2009

Preheat the oven to 180°C /fan 160°C/ gas 4.

Lightly butter two baking trays.

Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough.

Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays.

Dip a fork in a little water and use this to flatten the biscuits.

Bake in the preheated oven for 15–20 minutes until a very pale golden.

Lift off the baking tray and leave to cool completely on a wire rack.

Get your copy of Simple Comforts, Mary Berry's essential new guide to comfort cooking. Featuring over 120 delicious, foolproof recipes, including a whole chapter of Mary's favourite new bakes and puds:

Easy, Flaky, Buttery Biscuits

These super easy biscuits are sure to please any picky crowd. Great without any toppings, or the perfect sausage gravy in the morning, or just some fresh, homemade jam!


  • 3 cups Flour
  • 4-½ teaspoons Baking Powder
  • 2 Tablespoons Sugar
  • ¾ teaspoons Cream Of Tartar
  • ½ teaspoons Salt
  • ¾ cups Butter, Cold
  • 1 whole Egg, Slightly Beaten
  • 1 cup Milk


Mix dry ingredients together in a large bowl. Cut in cold butter, until it is pea-sized. Mix egg and milk in a small bowl then pour into the dry mix. Stir together with a fork. Combine all the dry mix with the wet mixture until it forms a soft ball.

Turn out onto a floured counter. Pat down until it’s about 3/4″ thick (rolling will keep it from being flaky so use your hands). Using a biscuit cutter (or whatever you have handy), cut biscuits out and place on an ungreased pan.

Bake for 10-12 minutes until golden and beautiful. Perfect for soups, breakfast, or just a yummy snack! Enjoy!

Please note: we live at 8500 feet, so I do add a little more flour—just enough for a soft dough—than the recipe calls for, and bake these closer to 14 minutes.

More Recipes from ranchinmom2five

Chicken Enchilada Soup

Butterscotch Bars

Find ranchinmom2five elsewhere on the web.


You must be logged in to post a comment.

Hulatutu on 9.28.2016

I made these biscuits last night and these are the best I have ever baked, ever. I am 61 years young and have been baking since I was 15 so I have experience! My family loved them and told me I have to make them again. I did a couple things different. I used buttermilk, let the dough sit for 10 minutes before cutting them out and when I put them on the floured surface I patted out the dough, folded into thirds, patted again, folded, repeat three times before cutting into rounds. I also made about an inch thick so I got 10 biscuits. They were absolutely delicious. I have been dieting for 7 months, this is only the 3rd time I have “cheated” on the diet, the 3rd time I’ve had bread in 7 months, but I couldn’t help it, the fluffy biscuit was just too tempting. Thank you for this awesome recipe.

Sarah W @ on 1.31.2012

I made these this past weekend to go with soup and had wonderful results. We all loved them! They were so flaky and full of wonderful flavor. We tried them with butter and apple butter- go great with anything!

Concocting on 1.28.2012

Delicious! Made these last night for a snack, terrific with jam and butter.

Jrust5 on 12.23.2010

After several tries with other recipes, I finally achieved fluffy biscuits with this one! Five mitts!

Midgetinvasion on 4.23.2010

This has to be my favorite flavored biscuits out of all the recipes I’ve tried. A keeper, going in my recipe box!

Hello , great recipe but if you are trying to lose some weight maybe you should try this method my best regards

Made these biscuits for breakfast this morning with sausage gravy & scrambled eggs. They were easy to make and perfect with the gravy. I will definitely make them again!

Oh my gosh - I have been looking for years for a good, easy biscuit recipe. I don't like to roll out dough so it had to be a drop biscuit recipe. I have probably tried anywhere from 25-30 recipes, including my own that I made up and I have had no success at all. My David has gotten so traumatized by my bad attempts that he had begun to hate biscuits all together. This past Sunday I was making spicy lentil soup but I had forgotten to buy a loaf of bread at the store so I decided to once again try to make biscuits as The Walking Dead was starting soon and I did not want to go out to the store. I stumbled across this recipe and gave it a try. I followed it exactly as written above and my goodness - these biscuits are amazing. I was so surprised and my David even said "Finally - you got the biscuits right!" I am making some soup tonight and will make these again they are so easy and so good!

Best-Ever Homemade Biscuits

A warm biscuit straight from the oven brings me back to my childhood and my grandma's homemade blackberry jam. She made the best biscuits and taught me that a few simple ingredients, when carefully mixed together create a soft, pillowy roll of comfort. Biscuits can take on very different meanings in different parts of the world. In North America, they are meant to be a flaky and soft leavened quick bread. Ideally they should have tender flaky layers and an extra buttery taste. An easier alternative to dinner rolls and equally good at breakfast, lunch, and dinner.

1. Make sure your butter is cold.

As in FROZEN cold. About 30 minutes before you plan to make your biscuits pop a stick of butter in the freezer. For the perfect biscuit texture we grate our butter into the flour. (Yes, with a cheese grater!) Extra cold butter will ensure it doesn't melt while you work the dough with your hand. And grating the butter will distribute the butter evenly, making lots of little pockets for it to melt while baking. In other words: It guarantees extra fluffy biscuits.

2. Don't be afraid to add more buttermilk.

Or less for that matter. A good biscuit maker is someone that can tell what the dough needs past what the recipe says. Unless you weigh out your flour each time, your amount will always vary slightly. Add the buttermilk slowly so that you know if your dough is becoming too wet. If you feel it's a little too dry add about 1 tablespoon of buttermilk at a time until it feels right. If you've already added all of your buttermilk and it's too sticky add just a bit more flour until the dough is easy to work with. A biscuit dough will be a little drier than you expect. Pockets of dryness while folding are fine. as long as the dough is holding together nicely.

3. Don't overwork the flour.

I'm sure you've heard this one before but it's still just as important. The more the flour gets mixed and worked, the more gluten develops. And over-activated gluten=tough and gummy baked goods&mdashthe complete opposite of what we are going for here. To avoid this problem, you're to pat your dough a lot while making biscuits. Once you feel the buttermilk is mixed in, use your hands to pat the dough into a rectangle. Your hands will be a much better guide than a spoon or any other tool. When folding your dough, don't be too tough when flattening it back together. Imperfection is beauty here.

4. Don't twist your biscuit cutter.

This is a simple yet fatal mistake. When using a cookie or biscuit cutter you're likely to naturally twist the cutter to make sure it cuts through the dough all of the way. Don't! Twisting the cutter causes the dough to pinch together and you won't get a proper rise on your biscuits. Instead, punch straight down and lift. If a few little strands are still connected, take a pairing knife or kitchen scissors and cut them loose. And flouring your biscuit cutter should prevent sticking!

Storing Biscuits

Like most baked goods, these biscuits are best day of and fresh out of the oven. They will keep in an airtight container for a couple of days. Re-toast them in the oven for a few minutes to help make them warm and soft again! These also freeze well after being baked. Just thaw out in a 350° for several minutes until warm all the way through for a fresh tasting and buttery biscuit!

Tried making these flaky biscuits? Let us know how you liked them in the comments below.

Editor's Note: The introduction to this recipe was updated on August 21, 2020 to include more information about the dish.

Easy Dutch Oven Biscuits

Cooking homemade dutch oven biscuits may seem like pro-level dutch oven cooking, but with a few tips and the right tools, it&rsquos super easy.

Something about cooking biscuits outside in a dutch oven makes me feel like I&rsquove stepped back in time. Maybe it was seeing Gus McCrae cooking biscuits in a dutch oven at the beginning of Lonesome Dove (the best mini-series ever made). I don&rsquot know.

We&rsquove rated this recipe as EASY due to requiring just a few ingredients and a few simple steps. It does require a little technique, but not much. If you don&rsquot have the recommended tools, it could be rated moderate to difficult.

The key to making good biscuits is to keep the butter that you work into the flour from melting before you cut out your biscuits.

To make this easy, we recommend using a pastry cutter. It&rsquoll keep you from heating the butter up too much with your body heat when you work it into the flour.

Using the pastry cutter, just work the butter into the flour until it takes on a pebbly texture. You don&rsquot want to work it until its smooth. You want little pieces of the butter to melt into the biscuit while it cooks. This helps create a flaky texture by leaving small air pockets in the biscuit.

Keep in mind that when you add the buttermilk that you still aren&rsquot overworking the dough, you will stir just enough so that everything is moistened. You don&rsquot want a smooth dough.

Once you&rsquove got the buttermilk stirred in, dump your dough out on a lightly floured surface. I take a plastic folding table with me when I go camping. Cleaned off, this makes an excellent surface for rolling out dough.

Once your dough is on your table, just quickly mash it together into a ball. It doesn&rsquot have to be perfect. Again, don&rsquot overwork it, and try not to handle it with your hands too much so that you don&rsquot heat it up.

Roll it out into a 3/4 inch thick circle and cut out your biscuits with your biscuit cutter. Once you&rsquove cut out all you can, bunch the dough back up, roll it back out and cut more.

When cutting your biscuits, just push the cutter straight down. Don&rsquot twist and turn it. That&rsquoll pinch the sides down.

Drop your biscuits in your dutch oven with a little space in between, and you&rsquore all set.

If you&rsquore using a deep dutch oven instead of a standard one, you&rsquoll have some difficulty getting the tops golden brown due to the space between the lid and the biscuits, but they&rsquoll taste just fine.

Remember, about every four or five minutes while you&rsquore cooking, turn the dutch oven a quarter turn, then turn the lid a quarter turn. This helps prevent hot spots from the charcoal.

To get you started we have compiled a list of our 11 best biscuit recipes. From Nankhtai and Butter Crunchies to Baking Powder Biscuits and Biscotti, there are plenty of tempting creations for you to explore. Let's bake!

1. Chocolate Chip Oat Biscuits

Make your tea-time even more delicious by baking a fresh batch of these biscuits. Oats, chocolate chips, jaggery and apple come together to create an absolute treat for you. For the recipe, click here.

2. Cheese Biscuits

Crunchy biscuits with the goodness of molten cheddar cheese it's divine. The guests at your tea party are sure to be impressed. For the recipe, click here.

3. Naankhatai

A popular Indian biscuit, nankhatai is made with sooji , maida and butter to create a melt-in-the-mouth treat. Top it up with chopped cashews and you'll be hooked for life. These Indian biscuits are a treat in winters.

Image Credits: Instagram/mellownspicy 4. Butter Crunch Biscuits

Buttery and crunchy, what's not to love? Loaded with chopped nuts, it pairs beautiful with a cup of coffee - the perfect start to the day.

5. Biscotti

Elevate your coffee hour with this delectable biscotti. All you need is butter, sugar, eggs, flour and baking powder. Seriously, it doesn't get easier than this.

6. Caramel Shortbread

Shortbread is a type of biscuit made with flour, sugar and butter. It is named so because of its crumbly texture. Here's the recipe of caramel shortbread with the flavours of chocolate and caramel.

7. Festive Cardamom Biscuits

Give a spicy spin to your batch of biscuits with one of the most loved spices -cardamom. A perfect festive treat that you can easily prepare at home.

8. Baking Powder Biscuits

Baking powder biscuits have a golden and light crusty exterior, and moist inside that create a play of textures in your mouth. It's hard to resist. For the recipe, click here.

9. Crunchy Rusk

A favourite tea time treat, rusks pair effortlessly with a hot cup of desi masala chai. Dip it in, and enjoy! For the recipe, click here.

10. Quinoa Biscuits

Made with coconut oil and packed with the goodness of quinoa, this biscuit recipe has just a handful of ingredients and can be made in juts about 30 minutes! Prepare and store these biscuits in an air tight jar. Serve guests along with a cup of tea.

A healthy tea time treat for unexpected guests.

11. Atta Biscuits

Light and crunchy cookies to accompany along with a cup of tea. Made with just four simple ingredients found in your kitchen that too in only one hour, this is a quick and easy recipe to enjoy these treats at home.

Easy Self-Rising Biscuits

These biscuits are pleasantly crunchy on the outside, moist and tender on the inside.


  • 2 cups (227g) King Arthur Unbleached Self-Rising Flour
  • 4 tablespoons (57g) cold butter (cut into pats), or 1/4 cup (47g) shortening
  • 2/3 to 3/4 cup (152g to 170g) cold milk or buttermilk


Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.

Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.

Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.

Perfect your technique

What exactly is self-rising flour?

Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick.

Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.

If you've used a round cutter, pat the scraps together, and cut additional biscuits.

Place the biscuits on an ungreased baking sheet, leaving about 1" between them for crisp biscuits. Arrange biscuits so they're barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8" round pan.

Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown.

Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper alternatively, grease the baking sheet with butter.

In a large bowl, whisk together flour, baking powder, and salt.

Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces transfer to a large bowl.

Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.

For small biscuits, use a teaspoon or a small cookie scoop to mound walnut-sized balls of dough onto prepared baking sheet. For large biscuits, use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.

Bake biscuits until golden brown, about 15 minutes for small biscuits and 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.

Homemade Keto Biscuits (Easy One Bowl Recipe!)

Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.

In a medium-sized bowl, mix almond flour, baking powder, salt, and pepper. Cut in butter with a pastry cutter or masher until the mixture is like sand.

Stir in eggs and fold in cheese. Combine until it forms a sticky dough.

Use an ice cream scoop to drop 6 biscuits onto cookie sheet to bake. Bake for 15-20 minutes until cooked and slightly browned. Set aside to cool.

Nutrition Information

Yield: 6 biscuits, Serving Size: 1 biscuit
Amount Per Serving: 225 Calories | 20g Fat | 3g Total Carbs | 1g Fiber | 11g Protein | 2g Net Carbs

You&rsquove got to make these easy keto cheesy biscuits with a delicious, buttery texture. The best part is that you can whip them up in one bowl with very little effort. They&rsquore SO comforting and delicious!

These biscuits are the bomb!

Use this recipe to quickly get some yummy biscuits on the table for an easy side dish. I think they would be a great addition to the Thanksgiving table as a keto alternative to rolls! We actually used these biscuits in our Biscuits and Gravy recipe (SO good!), but you can also use them to make yummy breakfast and lunch sandwiches, too! The possibilities are ENDLESS!

Easy process & simple ingredients

Almond flour makes these keto biscuits grain-free, and cheddar cheese makes them super delicious. I actually used a cheddar-jack cheese blend I had on hand, and they were YUM. I love that all you have to do is mix up a few easy ingredients, drop them on a sheet pan covered with parchment paper, and bake.