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Biscuits aren’t just for breakfast anymore.  The sweet cinnamon and raisin taste of these quick drop biscuits makes them a great snack with a cup of hot cocoa!

cinnamon raisin biscuits

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Cinnamon-Raisin Biscuits

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Enjoy these cheesy biscuits that are seasoned with rosemary and made using Bisquick® mix - ready in 20 minutes.

cheese and rosemary biscuits

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Cheese and Rosemary Biscuits

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These sweet potato biscuits made with Original Bisquick® mix are lightly spiced, fluffy and delicious - ready in just 25 minutes and perfect for any bread basket!

spicy sweet potato biscuits

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Spicy Sweet Potato Biscuits

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You and your family will absolutely love these melt-in-your-mouth sticky biscuits.  They're pure biscuit heaven!

praline meltaway biscuits

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Praline Meltaway Biscuits

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Get back to biscuit basics by whipping up these delicious Betty Crocker baking powder biscuits for your next meal. This classic recipe has been included in our Big Red cookbooks for years, helping home cooks everywhere to create delicious, light, fluffy biscuits from the comfort of their kitchens. These no-fail biscuits are a simple introduction to homemade biscuits, plus you probably already have all the ingredients you’ll need on hand.&nbsp;While we love serving these light and fluffy biscuits at dinner time, their classic taste and texture means they can be enjoyed any time of day. Serve them with jam for breakfast, alongside a salad for lunch, or with a bit of butter and honey for a sweet afternoon treat. Sometimes the simplest recipes are the ones that end up stealing the show.

baking powder biscuits

Get Betty Crocker’s classic Baking Powder Biscuit Recipe. Simple and easy steps to make light, fluffy, homemade biscuits, perfect for any meal.

For a nice rise in the oven, it’s important that the dry ingredients are mixed together thoroughly before cutting in the shortening. You can do this by mixing them vigorously with a fork, or by running the them through a fine mesh strainer or flour sifter before stirring.

Here’s a trick for cutting perfectly shaped biscuits: when pressing your biscuit cutter into the dough, press until you reach your work surface, but do not twist the cutter. While you might be tempted to twist, doing so will bunch up the dough along the sides, giving you lopsided biscuits. Simply press down, then remove the biscuit cutter. To avoid the dough from sticking to your cutter, flour it generously and often in-between cuts.

If you don’t have a biscuit cutter, use a knife to cut your biscuits instead. Whether you cut them out as squares, triangles or circles, be sure each shape is 2 1/2 inches wide for the best bake. If you find the dough is sticking to your knife as you cut, dip the knife is flour in-between cuts.

Try this <a href="https://www.bettycrocker.com/recipes/gluten-free-biscuits/c7e6000c-5204-4f4f-8960-b1bcd5c6a88f">gluten-free biscuits recipe</a> for simple and delicious gluten-free biscuits for your dinner table.

For Southern-Style Biscuits, decrease the shortening to 1/4 cup.

With just a few simple ingredients, you can make these Baking Powder Biscuits.All-Purpose Flour: All-purpose flour provides a good balance for a tender yet structured biscuit.Sugar: A small amount of sugar gives a touch of sweetness and contributes to browning during baking.Baking Powder: Is a leavening agent which makes the biscuits rise and become light and fluffy.Salt: Salt enhances and balances the other ingredients.Shortening: Adds tenderness, flakiness, and richness to the biscuits.Milk: Milk hydrates the flour and activate the baking powder. Milk also adds richness and flavor to the biscuits.

Recipe Ingredients

Here are the simple steps to make these Baking Powder Biscuits. See the full recipe below for all the details.<h3>1. Mix Dry Ingredients&nbsp;</h3>Make sure the dry ingredients are mixed very thoroughly before the next step. You can whisk them well with a fork or even sift them.<h3>2. Cut in Shortening</h3>Add the shortening to the dry ingredients. The goal is to break the shortening into small, pea-sized pieces and distribute it throughout the flour.<h3>3. Form Dough&nbsp;</h3>Stir in the milk just until the dough comes together and leaves the side of the bowl. Avoid overmixing; the dough will be soft and sticky.<h3>4. Knead, Roll, and Cut</h3>On a lightly floured surface, gently knead the dough about 10 times. Roll or pat it to 1/2-inch thickness. Cut with a floured 2 1/2-inch biscuit cutter, pressing straight down without twisting. If you don't have a cutter, you can use a knife to cut squares or triangles.<h3>5. Bake and Serve&nbsp;</h3>Place biscuits on an ungreased cookie sheet. Bake for 10-12 minutes until golden brown. Remove immediately and serve warm.

How to Make Baking Powder Biscuits

To keep your Baking Powder Biscuits fresh and delicious, here's how to store them.<h3>Room Temperature</h3>Place the cooled biscuits in an airtight container or a resealable plastic bag.&nbsp;They will stay fresh for&nbsp;1-2 days.<h3>Refrigerator</h3>Store cooled biscuits in an airtight container or resealable plastic bag in the refrigerator for up to&nbsp;4 days. Refrigeration can sometimes make biscuits a bit drier or tougher, so reheating is recommended before serving.<h3>Freezer</h3>Freeze cooled biscuits in a single layer on a baking sheet for 1-2 hours until solid. Then transfer the frozen biscuits to a heavy-duty freezer bag or an airtight freezer-safe container. Remove as much air as possible to prevent freezer burn. Biscuits can be stored in the freezer for up to&nbsp;3 months.<h3>Reheating &nbsp;</h3>Room Temperature/RefrigeratorWarm biscuits in a microwave for 15-30 seconds on high, or in a 350°F oven for 5-10 minutes or until heated through.Freezer&nbsp;Reheat frozen biscuits directly in a 350°F oven for 10-15 minutes, or until warmed through and slightly crisp on the outside.

How to Store (and reheat) Baking Powder Biscuits

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Baking Powder Biscuits

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Light, flaky and divine, there’s a reason we call these biscuits angelic. This classic homemade angel biscuit recipe uses not one, but three types of leavening agents including yeast, baking powder and baking soda, resulting in the fluffiest biscuits imaginable. Whether you enjoy them for breakfast with a spoonful of jam or serve them as a side at the dinner table, these simple buns can go from kitchen to table in under an hour, making them an easy addition to any meal. To give these homemade angel biscuits their heavenly glow, brush them with melted butter the moment they come out of the oven.

angel biscuits

To make dinner preparation easier, prepare the dough the day before you plan on baking them! Prepare the recipe as directed so they are ready for the oven and then cover the biscuits on the tray with plastic wrap, letting them sit in the fridge overnight. Take out your biscuits about an hour ahead of when you are planning on baking them so they have time to warm up before baking as directed in your preheated oven.

If you have extra time, try covering your prepared biscuits and let them rise in a warm place for about 30 minutes before baking as directed. These will give them an even more irresistibly light and airy texture.

Missing the buttermilk for these biscuits? Quickly make your own by stirring in 3 teaspoons of lemon juice or cider vinegar into a cup of milk. 

For a fall twist on a classic, try this <a href="https://www.bettycrocker.com/recipes/homemade-sweet-potato-biscuits/ece58249-9876-4df6-9e52-e151a3bbe728" target="_blank">homemade sweet potato recipe.</a> These biscuits are light and airy with just a touch of natural sweetness, thanks to the can of sweet potatoes in the dough.

Looking for a gluten-free option? Our <a href="https://www.bettycrocker.com/recipes/gluten-free-biscuits/c7e6000c-5204-4f4f-8960-b1bcd5c6a88f" target="_blank">gluten-free biscuits recipe</a> is a crowd-favorite and is simple to make, thanks to gluten-free Bisquick™ mix.

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Angel Biscuits

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Three ingredients and 30 minutes are all you need to have piping hot homemade biscuits.

self rising biscuits

For Buttermilk Biscuits, use 3/4 cup plus 2 tablespoons buttermilk for the milk and add 1/4 teaspoon baking soda. Buttermilk biscuits have a slightly softer texture and a tangier flavor then regular biscuits made with milk.

Variation

self-rising-biscuits

Self-Rising Biscuits

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Whether they’re playing simple side dish or starring role, these light and flaky homemade biscuits are an inexpensive and easy way to serve up some classic comfort at the table. This basic biscuit recipe made with quality Gold Medal™ flour can be ready to serve in less than 30 minutes, with no proving required. While these classic biscuits are right at home as part of a breakfast or brunch spread, there are many more ways you can enjoy them: swap them for dinner rolls for your next supper, serve them with a hearty soup or stew at lunchtime, or stuff them with sliced deli meat and melty cheese for a tasty snack.

gold medal flour classic biscuits

This light and flaky biscuit recipe made with quality Gold Medal™ flour can be ready to serve in less than 30 minutes, with no proving required!

This easy biscuit recipe makes it super simple for you to enjoy biscuits from scratch anytime. Light, buttery, and soft, they’re just as good served with warm gravy or topped off with honey or homemade jam. Once you see how easy it is, you can begin to create your own variations like substituting the milk in this recipe for tangy buttermilk. Making your own breakfast biscuit sandwiches allows you to pull together eggs, cheese and a slice of meat into a terrific on-the-go treat. For a better understanding of basics behind our classic biscuit recipe, check out <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/making-homemade-biscuits">Betty's guide to making homemade biscuites</a>. And for more time-tested biscuit favorites and modern new twists, our <a href="https://www.bettycrocker.com/recipes/dishes/biscuits-and-shortcake-recipes/biscuit-recipes">biscuit recipe collection</a> has plenty of inspiring ideas.

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

When kneading, be mindful not to overwork the dough. Knead only until the ingredients are just mixed and the dough is no longer sticky.

Use only just enough flour to roll the dough out easily—too much flour can become worked into the dough and make touch biscuits.

To cut biscuits, push a round cutter dipped in flour straight down in the dough. Remove the excess dough around the biscuits. Using a flat metal spatula, move each biscuit to a cookie sheet. To cut remaining biscuits, gather the excess dough together and gently flatten dough until 1/2 inch thick. Use as little additional four on the surface as possible to prevent tough dry biscuits.

For easy clean-up, line your cookie sheets with parchment paper before baking. After you’re finished baking, don’t toss that used parchment paper! Once cooled, you can store it away for future reuse.

Give these biscuits a flavorful finish by brushing them in garlic butter before serving. In a saucepan over medium heat, sauté ½ teaspoon of minced garlic in a tablespoon of butter until the garlic slightly browns. When the biscuits come out of the oven, immediately brush them in the garlic butter mixture.

For more tips and tricks to making the best homemade biscuits, check out <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/making-homemade-biscuits" target="_blank">Betty’s guide to making homemade biscuits.</a>

If you love biscuits but are short on time, use Bisquick™ mix to make deliciously light and flaky biscuits in a flash. This recipe for <a href="https://www.bettycrocker.com/recipes/bisquick-rolled-biscuits/3e0c95f0-8aec-4a01-9463-73759b2ce066" target="_blank">Bisquick™ rolled biscuits</a> can be ready in less than a half an hour!

gold-medal-flour-classic-biscuits

Gold Medal™ Flour Classic Biscuits

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The perfect companion to soups and salads, these light, flaky biscuit sticks will happily play the role of breadsticks at the table anytime. This simple, mouth-watering biscuit sticks recipe uses just three ingredients—butter, water and Bisquick™ mix, making it an easy addition to any family meal. No more visiting your local Italian restaurant to get your fill of soft, buttery breadsticks—these hot-from-the-oven biscuit sticks have the light, flaky texture of biscuits and the dippable shape of a breadstick, making them a delicious substitution. Plus, this addictingly buttery recipe takes less than 30 minutes to make from start to finish, so there’s no reason for you not to bake up a batch tonight, right?

biscuit sticks

Be careful not to overwork the dough—knead just enough so that the dough is no longer sticky to ensure the biscuit sticks are light and fluffy when baked.

Elevate your biscuit sticks with a garlicky butter glaze. Once the biscuit sticks have been baked, combine 2 tablespoons of melted butter with 1/8 teaspoon garlic powder in a small bowl. Brush the garlic-butter mixture over the biscuit sticks while they’re still warm.

Biscuits sticks are the perfect pairing for from-scratch soups. Try this classic <a href="https://www.bettycrocker.com/recipes/creamy-fresh-tomato-soup/56616d97-37cf-431a-9a09-e4f8c26b696f" target="_blank">creamy fresh tomato soup</a>—it’s an easy and delicious recipe that can go from your kitchen to your table in only 30 minutes.

Top with grated parmesan cheese, garlic powder, oregano, thyme and pepper and serve with a side of marinara sauce for easy and delicious cheese sticks.

Looking for a gluten-free option? Try this easy <a href="https://www.bettycrocker.com/recipes/gluten-free-biscuits/c7e6000c-5204-4f4f-8960-b1bcd5c6a88f" target="_blank">gluten-free biscuits recipe,</a> perfect for serving as a side with any soup or salad.

biscuit-sticks

Biscuit Sticks

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Who says that sweet potatoes are just for side dishes and southern pies?  Stir sweet potatoes into biscuits for a nice flavor change.

sweet potato biscuits

Here’s a tip for making nicely shaped biscuits.  Push the cutter straight down through the biscuit dough without twisting it.  If you twist as you cut, the biscuits may be uneven.

Success                     

Biscuits don’t have to be round!  You can use a 2-inch cookie cutter in any shape.  Or cut the dough into smaller squares, rectangles or triangles with a sharp knife that has been dipped in Bisquick mix to prevent sticking.

Variation                   

sweet-potato-biscuits

Sweet Potato Biscuits

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