How to Make Biscuit Recipes

When I learned how to make biscuit recipes I found there are basically two types; here I would like to clarify the main differences in them. What we refer to as biscuits here in the United States are small generally shaped in rounds baked breads. Good ones are light and fluffy using baking powder, baking soda or sometimes both as the leavening power. Traditionally these have always been served for the breakfast meal with butter, jam and jelly.

How to Make Biscuit RecipesHow to Make Biscuit Recipes

If you are British or from other European countries, you may refer to a biscuit as a small shaped shortbreads; what we call cookies. They are flat sometimes having very little leavening to none at all. These biscuits were originally fist baked and then dried. Using this process made them convenient for packing and traveling. They would remain good quality eating for a long period of time due to the lack of moisture in them.

When I learned how to make biscuit recipes, they were mostly the light, airy breakfast type. They are so popular that many people purchase the baking mix from the grocery store to be able to mix them up quickly and conveniently. This can be made at home very easily and much more economically; I have included my biscuit recipe.

COUNTRY YEAST BISCUIT RECIPE

Country Yeast Biscuit RecipeCountry Yeast Biscuits
  • 1 Package dry yeast
  • ¼ Cup warm water
  • 5 Cups flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon salt
  • 1 Teaspoon baking soda
  • 3 Tablespoons sugar
  • ¾ cup shortening
  • 2 Cups buttermilk

Dissolve yeast in ¼ cup warm water; set aside.
Sift together the dry ingredients; cut in shortening until mixed.
Add buttermilk and yeast to dry mixture; work together until dry ingredients are moist.
Cover bowl and refrigerate until ready to use.
Preheat oven to 400F degrees.
Roll dough out on a floured surface to ½ inch thickness.
Cut with biscuit cutter and place on greased baking sheet.
Bake about 20 to 25 minutes or until golden brown.

Country Yeast Biscuits Step 1Country Yeast Biscuits Step 1
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Fresh Baked Country Yeast BiscuitsFresh Baked Country Yeast Biscuits

SOUTHWESTERN BISCUITS

Southwestern BiscuitsSouthwestern Biscuits
  • 2 ¼ Cups flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 3 Tablespoons softened butter
  • 1 Egg
  • 1 Cup canned cream style corn
  • ½ Can (4 ounces) diced green chiles
  • 1 Tablespoon chopped fresh cilantro

NOTE: When learning how to make biscuits, you will find the dough made of different textures. The following recipe is delicious BUT the dough is wet. Even after kneading 10 times, it is still wet. The easiest way is to DROP them from a spoon onto a baking tray. I turn the dough out onto a well floured surface and pat with floured hands. After cutting a biscuit, I push the dough together for cutting the next biscuit. The texture and flavor is excellent but if you would knead until the dough is dryer, the texture would be too tough.

PREHEAT OVEN to 400F degrees.

Combine flour, sugar, and baking powder in a large bowl.

Cut butter into flour mixture with pastry cutter until “mealy”.

Stir in egg, corn, chiles and cilantro; combine until dough forms.

Turn dough out onto well floured surface; knead 10 times.

Pat dough to ¾ inch thickness; cut into 3 inch rounds.

Place on greased baking sheets; bake 20 to 25 minutes until browned.

NOTE: Inserted pick will come out clean when done.

Cool 5 minutes; makes 8 biscuits.

BUTTERMILK BISCUITS

Buttermilk BiscuitsButtermilk Biscuits
  • 2 Cups sifter flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon baking soda
  • 1 Teaspoon salt
  • ½ Teaspoon sugar
  • ½ Cup soft butter
  • ¾ Cup buttermilk

Preheat oven to 400F degrees.

Sift together the flour, baking powder, baking soda, salt and sugar. Cut in the soft butter. Stir in the buttermilk. Turn mixture out onto a floured board and knead until well blended and smooth. (Do not knead too long or dough will get tough) Roll dough out to ¾ inch thick and cut in circles with a biscuit cutter. (If you do not have a biscuit cutter, use a glass or a jar lid) Bake for about 20 minutes or until light brown.

BUTTERMILK BISCUIT RECIPE

When I learned how to make biscuit recipes this buttermilk recipe became one of my favorite.

  • 2 Cups sifted flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon salt
  • ½ Teaspoon baking soda
  • 4 Tablespoons solid white shortening
  • 1 Cup buttermilk

Preheat oven to 400F degrees.

Sift together the flour, baking powder, salt and soda; cut in the shortening.

Stir in buttermilk until soft dough forms; turn out on lightly floured board and knead to a smooth ball.

Roll dough out to ¾ -1 inch thickness; cut in rounds.

Bake about 20 minutes or until golden brown.

BISCUIT RECIPE

Watch Me Make Biscuit Mix

If you would like a light biscuit, try the following.

  • 2 Cups flour
  • 1 Tablespoon sugar
  • 4 ½ Teaspoons baking powder
  • ½ Teaspoon salt
  • ½ Teaspoon cream of tartar
  • ½ Cup shortening (I use Crisco solid shortening)
  • Milk to moisten

Sift flour, sugar, baking powder, salt and cream of tartar. Cut in the shortening. Stir in enough milk to make soft dough, but dry enough to knead. Turn out on a floured board and knead until smooth. (But not too long) Roll out to about ¾ inch thick and cut with a biscuit cutter.

BISCUIT MIX RECIPE

Commercially prepared biscuit mixes are easy to use and give good results. A homemade biscuit mix recipe works in the same way. It is easy to prepare and probably much more economical.

  • 7 Cups flour
  • 1 ½ Cups dry milk
  • ¼ Cup baking powder
  • 1 Tablespoon salt
  • 1 Cup shortening (Crisco solid)

Combine the flour and dry milk in a bowl. Add baking powder and salt. Stir to blend. Cut in the shortening until crumbly. Put mix in clean, dry jars. Tighten lids on the jars and store on shelf.

NOTE: You can make mix with self rising flour. Just omit the baking powder and salt.


To mix biscuits:

Preheat oven to 400F degrees.

Put 2 cups of mix in a bowl and add 1 cup of water. Stir to mix. Dough should be soft. You may need to add a little water. Turn dough out on a floured board and knead the dough until smooth. Roll dough out to ½ inch thick. Cut biscuits with a cutter or glass. Place on a baking tray and bake for 12 to 15 minutes or until light brown.

Biscuit Recipe made from Biscuit MixBiscuits made from a Biscuit Mix

HOMEMADE BISCUIT RECIPE

All of the recipes are among my favorite homemade biscuit recipes; I make all of them at different times. This one with the eggs and butter is very good; a little heavier than some of the others.

Simple Homemade Biscuit RecipeSimple Homemade Biscuits
  • 3 Cups sifted flour
  • 4 ½ Teaspoons baking powder
  • ½ Teaspoon salt
  • ¼ Cup butter
  • 2 Lightly beaten eggs
  • ¾ Cup cold milk (about to make dough)

Preheat oven to 400F degrees.
Sift flour with baking powder and salt; cut butter in with pastry cutter.
Add eggs and as much milk needed for soft dough.
Knead dough only enough to hold together for rolling.
Roll to ½ inch thickness; cut with biscuit cutter.
Place on greased baking sheet; bake about 20 to 25 minutes or until golden brown.

ANGEL BISCUIT RECIPE

This homemade biscuit recipe is made with yeast; it takes longer to make but so good.

  • ½ Package dry yeast
  • ¼ Cup warm water
  • 2 Cups warm buttermilk
  • 5 Cups flour
  • 1/3 Cup sugar
  • 1 Tablespoon baking powder
  • 2 Teaspoons salt
  • ½ Cup butter
  • 1 Teaspoon baking soda

In large bowl mix flour, baking powder, sugar, salt and soda.
Cut in butter until it feels like meal.
Dissolve dry yeast in warm water; mix with warm buttermilk and mix well.
Add yeast mixture to flour mixture; turn out on floured surface and knead about 4 minutes.
Roll dough to ½ inch thickness and cut with biscuit cutter.
Place on greased baking sheet and let stand about 1 ½ hours.
Bake in preheated oven at 450F degrees for about 10 to 12 minutes.
MAKES ABOUT 60-

CORN BISCUIT RECIPE

  • 2 Cups self rising flour
  • 1/3 cup cornmeal
  • 1 Can whole kernel corn drained
  • 2 Beaten eggs
  • 1 Cup milk

Preheat oven to 375F degrees; combine all ingredients.

Drop with a spoon on greased cookie sheet or cut as regular biscuits.
NOTE: Depending on how you choose to make them add a little more flour for rolling or milk if needed to drop from spoon.
Bake for 10 to 15 minutes.

YOGURT BISCUIT RECIPE

  • ¼ Teaspoon salt
  • 1 ½ Teaspoon baking powder
  • 1/8 Teaspoon baking soda
  • 1 Cup flour
  • 2 Tablespoons butter
  • ½ Cup plain yogurt
  • ½ Teaspoon honey

Preheat oven to 375F degrees.
Combine salt, baking powder, baking soda and flour; cut in butter with pastry cutter.
Add the honey and yogurt and mix well.
Turn dough onto a lightly floured surface and knead gently; roll and cut with biscuit cutter.
Bake about 20 to 25 minutes.

DROP BISCUIT RECIPE

Drop Biscuit Recipe with Cheddar Cheese and GarlicDrop Biscuit with Cheddar Cheese and Garlic

Make plain drop biscuits or garlic cheese drop biscuits.

  • 2 Cups flour
  • 1 Tablespoon baking powder
  • 1 Teaspoon salt
  • 1 Teaspoon sugar

Combine and blend flour, baking powder, salt and sugar.

Combine remaining ingredients and pour over dry ingredients.

Stir together lightly; drop by spoonfuls onto a buttered baking sheet.

Bake at 425F degrees about 15 minutes or until lightly browned.

OPTION: For delicious garlic cheese biscuits add 1 teaspoon garlic powder and ½ cup shredded Cheddar cheese.

Drop Biscuit Recipe with Cheddar Cheese and GarlicDrop Biscuit with Cheddar Cheese and Garlic

YAM BISCUIT RECIPE

  • 1 Egg
  • 1/3 Cup solid shortening
  • 1 Cup cooked mashed yams
  • 2 Tablespoons sugar
  • 1 Cup flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon salt

Preheat oven to 375F degrees.

Mix egg, shortening and yams in a bowl until fluffy; gradually stir in sugar.

Add flour, baking powder and salt; blend well and drop by tablespoon onto lightly greased pan.

Bake until done about 10 to 20 minutes.

HOW TO MAKE BISCUITS with egg

How to Make Biscuits with EggHow to Make Biscuits with Egg
  • 2 Cups flour
  • 1 Tablespoon sugar
  • 4 Teaspoons baking powder
  • ½ Teaspoon salt
  • ½ Cup solid shortening
  • 1 Beaten egg
  • 2/3 Cup milk

Preheat oven to 425F degrees.

Mix together flour, sugar, baking powder and salt; add shortening and cut in until crumbly.

Mix together the egg and milk; add to dry ingredients and stir to blend.

Turn out onto a flour surface and knead until smooth.

Roll dough to ½ inch thickness; cut with biscuit round.

Bake about 12 minutes or until golden brown.

HOW TO MAKE FRIED BISCUIT RECIPE

  • 1  1/3   Packages dry yeast
  • ¼ Cup warm water (112F degrees)
  • 2 Cups warm milk (112F degrees)
  • 2 Tablespoons sugar
  • ¼   Cup solid shortening (or lard)
  • 1 Tablespoon salt
  • 3 ½ to 4 ½ Cups flour

Add yeast to warm water; set aside 5 minutes.

In a large mixing bowl combine 3 cups flour, sugar, shortening and salt.

Add warm milk and yeast mixture to bowl; mix to blend well.

Slowly add enough of remaining flour to bowl blending to get consistency for dropping from spoon.

Drop by tablespoon into hot oil (slightly above 350F degrees).

NOTE: If oil is too hot the biscuits will cook too much on outside and not enough on inside.

Makes about 3 ½ dozen; serve with butter and jam.

FRENCH BISCUIT RECIPE (Sables’)

  • 1 Cup sifted flour
  • ½ Cup softened butter
  • 1 Cup grated Parmesan cheese
  • 1 Teaspoon salt
  • Pinch black pepper
  • Pinch cayenne pepper
  • 2 Tablespoons water
  • 1 Beaten egg

Preheat oven to 400F degrees.

Combine flour and butter with pastry blender.

Add cheese, salt, pepper and cayenne; mix with a fork.

Sprinkle mixture with water; using hands shape into ball.

On clean surface (or very lightly floured if needed) roll dough to ¼ inch thickness.

Cut into 2 inch rounds with biscuit cutter; place on ungreased baking sheet and brush with beaten egg.

Bake until golden brown 12 to 15 minutes; serve warm or cold.

HERB BISCUIT RECIPE

Herb Biscuit RecipeHerb Biscuit Recipe
  • 2 Cups flour
  • 1 Tablespoon baking powder
  • 1 Teaspoon onion salt
  • ¼ Cup PLUS 1 tablespoon chopped fresh parsley divided
  • ¼ Cup PLUS 1 tablespoon minced fresh chives divided
  • 1/3 cup solid shortening
  • ¾ cup milk
  • 4 Tablespoons melted butter

Preheat oven to 375F degrees.

Sift flour, baking powder and salt together; add ¼ cup parsley and ¼ cup chives.

Cut in shortening until coarse crumbs; add milk stirring to make a soft dough.

Place dough on a lightly floured surface and knead 8 to 10 times.

Roll dough out to ½ inch thickness; cut with biscuit cutter and place 1 inch apart on ungreased baking sheet.

Bake 12 to 15 minutes until golden brown.

Combine 1 tablespoon parsley, 1 tablespoon chives with melted butter; brush tops of baked biscuits and serve hot.

FLAKY BISCUIT RECIPE

Learn how to make these flaky biscuits flavored with dill.

  • 2 Cups flour
  • 3 Teaspoons baking powder
  • 3 Teaspoons dill weed
  • ¾ Teaspoon salt
  • ¼ Teaspoon pepper
  • ½ Cup cold butter
  • 2 Eggs lightly beaten
  • ½ Cup plus 1 tablespoon half and half divided

Preheat oven to 450F degrees.

Combine flour, baking powder, dill, salt and pepper in a bowl.

Cut butter in until the mixture resembles coarse crumbs.

With a fork stir in eggs and ½ cup of the cream just until moistened.

Drop by ¼ cupfuls onto an ungreased baking sheet.

Brush tops with remaining cream; bake 10 to 12 minutes until golden brown.

MAYONNAISE BISCUIT RECIPE

  • 1 Cup self rising flour
  • ½ Cup milk
  • ¼ Cup mayonnaise

Preheat oven to 400F degrees; grease 8 muffin cups.

Combine and blend all ingredients together; spoon dough evenly into the 8 prepared muffin cups.

Bake 10 to 12 minutes; makes 8 biscuits.

WHOLE WHEAT BISCUIT RECIPE

  • 2 Cups whole wheat flour
  • 4 Teaspoons baking powder
  • ½ Teaspoon sea salt
  • ¼ Cup vegetable oil
  • ¾ to 1 Cup milk

Preheat oven to 400F degrees.

Combine and mix flour, baking powder and salt; add oil and milk well.

Stir in enough milk to moisten dry ingredients.

Drop by tablespoon onto ungreased baking sheets; place about 2 inches apart.

NOTE: You can also roll on lightly floured surface and cut with biscuit cutter.

Bake about 20 minutes.

CORNMEAL CHEESE BISCUIT RECIPE

  • 1 ½ Cups flour
  • ½ Cup yellow cornmeal
  • 3 Teaspoons baking powder
  • 2 Teaspoons sugar
  • ½ Teaspoon salt
  • ½ Cup cold butter
  • ½ Cup shredded Cheddar cheese
  • 1 Cup milk

Preheat oven to 450F degrees.

Combine flour, cornmeal, sugar, baking powder and salt together in a large bowl.

Cut in cold butter with a pastry blender until coarse crumbs; stir in cheese.

Add milk and stir just until blended; drop with ¼ measuring cup onto an ungreased baking sheet.

Bake 12 to 15 minutes until golden brown; serve immediately.

PUMPKIN BLACK WALNUT BISCUITS

  • 2 cups flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 Teaspoon baking soda
  • ¼ Teaspoon salt
  • ¼ Teaspoon cinnamon
  • ¼ Teaspoon nutmeg
  • ¼ Teaspoon allspice
  • ½ Cup cold butter
  • ½ Cup black walnuts (Finely chopped)
  • 2/3 Cup canned pumpkin puree
  • ½ Cup buttermilk (Little more if needed)
  • Sugar

Preheat oven to 450F degrees; lightly grease baking sheet.

Sift together flour and next 7 ingredients in large bowl.

Cut in the cold butter until mixture resembles coarse meal.

Stir in the black walnuts.

In small bowl mix together milk and pumpkin.

Add pumpkin mixture to the flour crumb mixture.

Stir mixture just to combine.

NOTE: Mixture will be stiff and not all dry mixture will be incorporated.

Turn out onto a lightly floured surface; knead gently to work flour in.

Roll out to ½ inch thickness; cut in 2 inch rounds and place on prepared pan.

Sprinkle tops with sugar; bake 10 minutes or until light golden brown.