Easy Biscuit Recipe: 5 Ingredients, One Bowl, No Stress

If you’ve ever wanted homemade biscuits but didn’t want the mess, the fancy steps, or the “why is my dough suddenly glue?” panic—this is your recipe. It’s a simple, cozy, reliable biscuit situation you can pull off on a random weeknight or a lazy weekend.

Five ingredients. One bowl. A hot oven. That’s it. These biscuits come out fluffy, golden, and ready for butter, honey, jam, or a full-on breakfast sandwich moment.

Why You’ll Love This

This recipe is fast, forgiving, and uses basic pantry staples—no yeast, no mixer, no complicated techniques. You’ll get tender biscuits with crisp edges, and the cleanup is basically nothing.

Ingredients

2 cups all-purpose flour (plus a little extra for dusting)
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
3/4 cup cold milk (whole milk is best, but any milk works)

How to Make It

Preheat your oven to 450°F. Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
Add the cold butter cubes to the bowl. Use your fingertips to pinch and rub the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible.
Pour in the cold milk. Use a fork or spatula to stir just until a shaggy dough forms. If it looks a little dry, add a splash more milk (1 tablespoon at a time).
Lightly flour your counter. Turn the dough out and gently bring it together with your hands. Don’t knead like bread—just press and fold a few times until it holds.
Pat the dough into a rectangle about 3/4-inch thick. Fold it in half, then in half again (this quick folding helps create those biscuit layers). Pat back down to 3/4-inch thick.
Cut biscuits using a round cutter (about 2.5 inches) or the rim of a glass. Press straight down—don’t twist—or you’ll seal the edges and lose some rise.
Place biscuits on the baking sheet. For softer sides, set them close together. For crispier edges, space them out.
Bake 12–15 minutes, or until tall and golden on top. Let cool for 5 minutes, then serve warm.

Tips for the Best Results

Keep everything cold. Cold butter + hot oven = steam pockets = fluffy layers. If your kitchen is warm, pop the bowl in the fridge for 10 minutes before baking.
Don’t overmix. Stir just until the dough comes together. Overworking it makes biscuits tough.
Use a light touch. When shaping, press the dough—don’t knead. Think “gentle folding,” not “stress baking.”
Cut straight down. Twisting the cutter can keep biscuits from rising as high.
Thicker dough = taller biscuits. Aim for about 3/4-inch thickness. Too thin and they bake up more like scones.
Golden top hack: Brush the tops with a little milk right before baking for a prettier finish.

Variations

Buttermilk biscuits: Swap the milk for buttermilk for extra tang and tenderness.
Cheddar biscuits: Stir in 3/4 cup shredded cheddar with the dry ingredients. Optional: add 1/2 teaspoon garlic powder (if you want the vibe).
Sweet breakfast biscuits: Add 1–2 tablespoons sugar to the dry ingredients. Serve with berries and whipped cream or drizzle with honey.
Herb biscuits: Mix in 1–2 teaspoons dried herbs (like Italian seasoning) or 1 tablespoon chopped fresh chives.
Dairy-free: Use cold plant-based butter and unsweetened almond or oat milk. Keep it cold and handle gently.

Storage & Reheating

Store cooled biscuits in an airtight container at room temp for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 6–8 minutes (best texture), or microwave for 10–15 seconds if you’re in a hurry.

FAQ

Can I make these biscuits without a biscuit cutter?

Yes. Use the rim of a drinking glass (dip it in flour first), or cut the dough into squares with a knife for zero scraps and zero extra work.

Why didn’t my biscuits rise?

The usual culprits: baking powder that’s expired, butter that got too warm, or twisting the cutter. Also make sure your oven is fully preheated to 450°F—high heat gives biscuits their lift.

Can I use self-rising flour to make this even easier?

You can, but you’ll need to adjust. If using self-rising flour, skip the baking powder and salt in the recipe. Keep the butter and milk the same, and follow the same method.

Can I freeze the dough or the baked biscuits?

Both work. Freeze unbaked cut biscuits on a tray, then transfer to a freezer bag and bake from frozen (add 2–4 minutes). For baked biscuits, cool completely, freeze, and reheat in a 350°F oven until warmed through.

How do I keep biscuits soft and fluffy, not dry?

Measure flour carefully (spoon and level if you can), don’t overmix the dough, and don’t overbake. Pull them when the tops are golden and the sides feel set—carryover heat finishes the job.