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We’re pretty sure monkey bread can’t get more fun than this surprising savory spin. Not only do these mini monkey breads get a sprinkle of everything bagel seasoning, but tucked inside is a dollop of chive & onion cream cheese spread. Start with Pillsbury™ biscuits, and this breakfast is easier than it looks!

everything bagel mini monkey bread

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Everything Bagel Mini Monkey Bread

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Breakfast for a crowd has never been easier! The trick to these ingenious breakfast sandwiches is baking the eggs and ham together in your 13x9 dish. Top with cheese, and serve with Pillsbury™ Grands!™ Buttermilk Biscuits.

ham and cheddar breakfast sandwiches

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Ham and Cheddar Breakfast Sandwiches

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It’s even easier than pie!  Bake tempting cobbler the easy way with cherry pie filling.  It’s perfect baked under a tender, flaky crust.

cherry cobbler

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Cherry Cobbler

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Make just enough hot fruit dessert to share without having leftovers.  The buttery crust bakes perfectly aloft the diminutive cups of fruit.

fruit cobblers for two

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Fruit Cobblers for Two

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Sometimes you just don’t have time to make chili and biscuits. This casserole combines barbecue chili and refrigerated biscuits in one dish to make dinner extra easy.

barbecue chili biscuit casserole

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Barbecue Chili Biscuit Casserole

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Creamy, cheesy filling, loaded with chunks of chicken and studded with colorful peppers is topped with a Cheddar-streaked cornmeal biscuit that gives traditional chicken pot pie a Southwestern makeover.

king ranch chicken pot pie with cheddar cornmeal biscuit crust

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King Ranch Chicken Pot Pie with Cheddar-Cornmeal Biscuit Crust

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With a creamy, comforting base and fresh toppings, this flavorful slow-cooker dinner is a little bit pot pie and a little bit chicken Florentine. Pillsbury™ refrigerated biscuits make this weeknight meal even easier.

slow cooker alfredo chicken biscuit pot pie

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Slow-Cooker Alfredo Chicken Biscuit Pot Pie 

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You might already have a biscuits and gravy recipe, but once you try our easy, all-in-one-skillet version with Cheddar-spiked biscuits, you’ll wonder why you haven’t been making it this way all along!

skillet cheddar biscuits and sausage gravy

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Skillet Cheddar Biscuits and Sausage Gravy

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Biscuits and rich sausage gravy come to the dinner table in casserole form! Serve with a fresh green salad, and your meal is complete.

biscuits and gravy casserole

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Biscuits and Gravy Casserole

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These biscuit bombs are stuffed with a cheesy chicken Alfredo and broccoli mixture and coated in bread crumbs and Parmesan for a delicious, dippable dinner or appetizer.

muffin tin chicken alfredo biscuit bombs

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Muffin-Tin Chicken Alfredo Biscuit Bombs

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This saucy meatball bake boasts cheesy pockets of seasoned ricotta and is topped with Parmesan-coated biscuits, making the perfect all-in-one meal.

upside down meatball casserole

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Upside-Down Meatball Casserole

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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!

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Gold Medal™ Flour Classic 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.

angel-biscuits

Angel Biscuits

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You'll be a definite fan of these sweet cinnamon dessert biscuits that are baked in a muffin pan.

cinnamon biscuit fans

Looking for a shortcut? A fast and easy way to cut butter into the flour mixture is to slice the butter into smaller pieces and place the pieces with the flour, sugar, baking powder and salt in the bowl of a food processor. With a few quick pulses, the butter will be cut into the flour mixture perfectly.


How-To                      

cinnamon-biscuit-fans

Cinnamon Biscuit Fans

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You’re just a few steps away from the Gooey Caramel Monkey Bread of your dreams! The quick and easy prep of this canned biscuit monkey bread makes it a great introduction to baking with kids, so put on your favorite family tunes and let them shake the biscuit dough in the one-gallon bag in time to the music. Family dance party AND terrific breakfast? Mission for fun accomplished.

gooey caramel monkey bread

In the world of cake pans, not all fluted (bundt) ones are alike. Choose the most basic, classic shape for your caramel monkey bread—and if you don’t have one, a straight-sided tube pan will work just as well.

It’s important to carefully brush all the nooks and crannies of a fluted cake pan with oil—or use nonstick cooking spray. Otherwise, the gooey caramel coating will really stick when it’s time to unmold the bread.

For a nuanced spiced flavor that teams up well with the gooey caramel, try adding a little ground ginger or nutmeg in with the cinnamon when you make this quick monkey bread.

Monkey bread is also sometimes called pull-apart or puzzle bread because of its cobblestone texture that’s easy to pull apart into sugary bite-size pieces.

No monkeys were involved in the making of this easy monkey bread—just clever humans who figured out how delicious it would be to roll sweet nubbins of dough in a mixture of sugar and cinnamon, then cover them with a deep brown sugar and butter glaze. The treat’s distinctive dough-shaping method and unique-looking final product have led it to be called by a number of names, including bubble bread, jumble bread, pull-apart bread, puzzle bread, pinch-me cake and pluck-it cake. In this simple monkey bread recipe, refrigerated Pillsbury™ Grands!™ Biscuits provide a time-saving step, so you can have the dough in the oven in just 20 minutes. If learning how to make monkey bread has inspired you to try even more sticky bun recipes, check out <a href="https://www.bettycrocker.com/recipes/dishes/breads-and-roll-recipes/sticky-buns">Betty’s best sticky bun recipes</a>.

gooey-caramel-monkey-bread

Gooey Caramel Monkey Bread

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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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