Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. —<i>Taste of Home</i> Test Kitchen

Easy Biscuits

all-purpose flour

baking powder

salt

butter,

2% milk

I also do not understand the negative comments.  I am not a baker and followed the recipe exactly as described and my biscuits came out perfect to go alongside chicken pot pie filling. Fluffy, soft, they rose, and flaky on the outside. Perfect! Thanks for the super easy recipe!

Anyone saying that they came out flat or with no taste.... Here is more than likely why : 

Flat:
 1.  Did you honestly whisk the dry ingredients? Whisking incorporates the necessary air needed to help the rising process. (Stirring with a spoon or spatula is not the same thing as whisking) 
2. Honestly how many times did you kneaded the dough? If you did it more than the recommended 8-10 times then you worked out all the air added by the whisking and over worked the baking powder. 
3. And probably most prevalent, understand that over time flour and especially baking powder become stale. You shouldn't be using baking powder you have had hanging around in your cupboard longer that a few months. After it's open the clock is ticking on its effectiveness. 

Taste: 

1. Salt is IMPORTANT! Salt opens up your taste buds. So if you omitted the salt for health idealization or used unsalted butter, this is the reason for no taste. 

2. Using skim or 1% milk... Rather than the 2% milk the recipe calls for, which does have more flavor. 

3. Your flour or baking powder is old.

I have made these biscuits about four times. The first time was fine, but the second and third time my biscuits were flat and dense. I read through these comments and realized that I needed to listen to reviewers like Liz907 and really follow the recipe. Yesterday, I made the biscuits again, making sure I truly whisked the dry ingredients, didn't overwork the incorporation of the butter (my dough was still a bit dry/floury when moving on to the next step and that was okay) and only kneaded 8 times. After 11 minutes in the oven, my biscuits had risen beautifully. They're much fluffier and more enjoyable to eat than when I had taken shortcuts with the recipe. I highly recommend y'all learn from my mistakes--follow the recipe and the advice provided in these comments! These are great biscuits, and truly so easy! I love to eat them for breakfast warmed up with a bit of nut or seed butter.

Hard, not flaky, tasted like saltines covered in extra salt. Too gross to eat even with jelly.

Made these exactly as recipe was written. Biscuits are tender and tasty. Do not overwork the dough and do not use a food processor. The dough was very nice after mixed and was very easy to work with. One reviewer said it needed a tablespoon of baking powder...3 teaspoons equals 1 tablespoon. Give this recipe a try. The biscuits were very good!

I usually don't leave reviews on recipes but the amount of negative reviews this one have seem unwarranted. I made a batch just now that turned out exactly as expected. They don't have a ton of flavor, but if you look at the ingredients they're not supposed to. If you're expecting a savory biscuit with its own distinct flavor, look elsewhere. But if you want something no-fuss for, say, biscuits and gravy as I made this morning, this works perfectly. As far as "not rising" or being "hard as a hockey puck", remember this isn't a cookie dough. Knead to the point where things just hold together, and not further. I used a stand mixer with a paddle attachment on low for maybe 20 seconds after adding the milk, and that's it. Use cold butter and there's no need for a rolling pin. You can flatten the dough out with your palms to roughly an inch high, and cut from that. Using a pint glass as my cutter I ended up with about 6 and a half biscuits. Also, make sure you aren't using expired baking powder that's been sitting in your cupboard for a decade. Finally, regarding "using a tablespoon of baking powder instead of 3 teaspoons" then blaming the recipe...there are no words, lol.

These biscuits were perfect! Soft and flaky on the inside, crispy on the out. Only changes I made: substituted coconut oil for the butter and soy milk for the milk, because my daughter is vegan. I only mixed until the dough came together then rolled it out sightly after patting it out on the floured surface. The less the dough is handled, the better!

Flat, no taste, looks like a fluffy cookie not a biscuit. Waste of time!

These were great! I made a couple of changes-the first being that I used only whole wheat flour. I halved the salt and I added a little extra milk because the dough felt dry. Not very, just a tiny bit. I should add that I am NOT an experienced cook/baker.

Made these this morning - I’m not sure what these other reviewers did but mine rose beautifully and tasted great. Will definitely make again.

This is the easiest and best tasting recipe!  Tips I wish someone had told me years ago: Always check the date on your baking powder.  Knead only using the tips of your fingers.  Try not to handle the dough more than 7-8 times.   Have your ingredients ready to go leaving butter in the fridge until you need it.  If you are interrupted, put the mix in the fridge.  Cold butter makes great biscuits.  These were as pretty as they tasted.

Good recipe! I like the outside a bit better when brushed with some buttermilk and the layers when you fold the dough into thirds and roll back out 2 or 3 times.

Have to agree with everyone else. They came out flat and with no taste.

These look more like crackers thank biscuits!!

Total disappointment. Ok, so this recipe is for crackers. The "biscuits" don't rise at all. I was so confused as to why this recipe was such a fail. I've made biscuits from scratch a few times before, so I was pretty sure the ingredients were correct but couldn't remember the amounts. Anyway, after using this unfortunate recipe, I looked up another recipe. Pretty much everything about this recipe is incorrect. There should be a TABLESPOON of baking powder, 3/4 cup of milk, knead the dough about a handful of times, and flatten to an inch thickness. This whole thing is so off and it's weird that this recipe was tested by the test kitchen and approved. There's no way.

This was awful. I thought I could finally make a homemade biscuit since the dough seemed right. But no! They dont rise. They're hockey pucks! This gets one star bc I cant rate 0, which is ok since they would've tasted good.

easy biscuits

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 15

Cost: $1.12 /serving

Author : Taste of Home

Ingredients

Instructions

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