4 Easy Homemade Biscuit Recipes

4 Easy Homemade Biscuit Recipes

Topped with butter, smothered in gravy or stuffed with eggs and cheese, there’s no wrong way to serve homemade biscuits. They’re not just the ultimate comfort food, they’re the perfect addition to both sweet and savory spreads. Plus, they’ll make your house smell like the freshest bakery on the block!

We’ve put together a few of our favorite easy biscuit recipes to teach you how to make biscuits from scratch. No expertise kneaded -- let’s get started!

Cheddar Chive Biscuits

This cheesy, chive-y twist on the classic flaky biscuit offers a burst of flavor in every bite.

Prep: 30 minutes | Cook: 10 minutes | Total: 40 minutes | Serves: 10 | Difficulty: Easy

Cheddar Chive Biscuits

Ingredients:

  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. coarse salt
  • ½ cup sharp cheddar cheese, grated
  • 1½ cups chives, sliced
  • 1 cup butter
  • 1 cup Chobani® Whole Milk Plain Greek Yogurt
  • 1 cup whole milk
Cheddar Chive Biscuits

Ingredients:

  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. coarse salt
  • ½ cup sharp cheddar cheese, grated
  • 1½ cups chives, sliced
  • 1 cup butter
  • 1 cup Chobani® Whole Milk Plain Greek Yogurt
  • 1 cup whole milk

Directions:

  1. Preheat oven to 400°F.
  2. In food processor, combine and pulse dry ingredients. Add butter and pulse until coarse meal forms. Add to large bowl.
  3. Fold in wet ingredients, being careful not to overwork dough.
  4. On floured surface, roll out dough to 1" thickness and cut in half, stacking one half on top of the other for tall flaky layers. Roll dough out again to 1" thick and use a glass or cookie cutter to cut 3” diameter biscuits.
  5. On baking tray lined with parchment paper, place biscuits; chill in freezer 10 minutes.
  6. Remove from freezer. Bake 10-12 minutes.

Easy Buttermilk Biscuits

Enjoy these light and fluffy buttermilk biscuits with a delicious raspberry fruit spread.

Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Serves: 6 | Difficulty: Easy

Easy Buttermilk Biscuits

Ingredients:

  • 2½ cups Simple Truth Organic™ Unbleached All-Purpose Flour, plus more for dusting
  • 3 tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • ¼ cup Simple Truth Organic™ Butter, melted
  • 1 cup buttermilk
  • ½ cup Simple Truth Organic™ Raspberry Fruit Spread
  • Simple Truth Organic™ Canola Oil Spray
Easy Buttermilk Biscuits

Ingredients:

  • 2½ cups Simple Truth Organic™ Unbleached All-Purpose Flour, plus more for dusting
  • 3 tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • ¼ cup Simple Truth Organic™ Butter, melted
  • 1 cup buttermilk
  • ½ cup Simple Truth Organic™ Raspberry Fruit Spread
  • Simple Truth Organic™ Canola Oil Spray

Directions:

  1. Preheat oven to 400°F.
  2. In large bowl, combine flour, baking powder, salt and soda. Add butter and buttermilk; stir to form a sticky dough. Knead a few times on a floured board to make a smooth ball.
  3. Roll out to ½" thickness. Cut into 2" rounds. Place biscuits on a baking sheet coated with cooking spray. Bake 8-10 minutes until golden brown.
  4. Serve with raspberry spread.

Bacon Fat Biscuit Breakfast Sandwiches

Your usually discarded bacon fat gives irresistible flavor to these easy-to-make drop biscuits. Stack the biscuits with the aforementioned bacon, plus egg and cheese, for the ultimate morning sandwich.

Prep: 40 minutes | Cook: 40 minutes | Total: 1 hour, 20 minutes | Serves: 4 | Difficulty: Easy

Bacon Fat Biscuit Breakfast Sandwiches

Ingredients:

  • 8 slices Kroger Brand Thick Cut Naturally Hardwood Smoked Bacon
  • 1½ cups all-purpose flour
  • 1 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. salt

  • 6 Tbsp. buttermilk
  • 5 large eggs, divided
  • 1 Tbsp. butter
  • 1 Tbsp. water
  • 4 slices cheddar cheese
Bacon Fat Biscuit Breakfast Sandwiches

Ingredients:

  • 8 slices Kroger Brand Thick Cut Naturally Hardwood Smoked Bacon
  • 1½ cups all-purpose flour
  • 1 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. salt

  • 6 Tbsp. buttermilk
  • 5 large eggs, divided
  • 1 Tbsp. butter
  • 1 Tbsp. water
  • 4 slices cheddar cheese

Directions:

  1. On rimmed baking sheet, arrange bacon; place in cold oven. Turn heat to 375°F. Bake 17-20 minutes, or until bacon is crisp.
  2. Carefully pour 4 tablespoons bacon grease from pan into heat-safe bowl. Freeze until solid. Reserve bacon.
  3. Line baking sheet with parchment paper; set aside.
  4. Whisk together flour, sugar, baking powder and salt. Cut in solidified bacon fat until pieces are about the size of peas.
  5. In measuring cup, whisk together buttermilk and 1 egg. Pour liquid mixture into center of dry ingredients. Mix to create a uniform batter.
  6. Drop 4 scant ½ cup dollops of batter onto prepared pan, leaving about 2” between biscuits.
  7. Bake 18-20 minutes or until golden brown on bottoms. Let stand 10 minutes before assembling sandwiches.
  8. When ready to serve, reheat bacon.
  9. In large non-stick skillet with tight-fitting lid over medium heat, melt butter. When butter starts to sizzle and bubble, add remaining 4 eggs evenly across pan, being careful not to break the yolks. Cook 1 minute. Add water; cover. Continue cooking 1-2 minutes or until egg whites are set and yolk is desired doneness.
  10. Split biscuits; top with bacon, egg and cheese.

Rosemary Parmesan Biscuits

A little fresh rosemary adds a delightful pop of flavor to these elegant yet simple homemade biscuits.

Prep: 20 minutes | Cook: 15 minutes | Total: 35 minutes | Serves: 22 | Difficulty: Easy

Rosemary Parmesan Biscuits

Ingredients:

  • 2 cups all-purpose flour
  • ½ Tbsp. fresh rosemary, chopped
  • ¼ cup shredded Parmesan cheese
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 6 Tbsp. cold butter, cubed
  • ¾ cup buttermilk
  • ¼ cup heavy cream
Rosemary Parmesan Biscuits

Ingredients:

  • 2 cups all-purpose flour
  • ½ Tbsp. fresh rosemary, chopped
  • ¼ cup shredded Parmesan cheese
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 6 Tbsp. cold butter, cubed
  • ¾ cup buttermilk
  • ¼ cup heavy cream

Directions:

  1. Preheat oven to 450°F.
  2. In large bowl whisk together flour, chopped rosemary, Parmesan cheese, baking powder, baking soda and salt. Add cubed butter and use a pastry blender to incorporate the butter to the flour mixture.
  3. Add buttermilk and stir until fully combined.
  4. Lay dough onto a lightly floured surface and toss with more flour until it’s no longer sticky. Push dough out until it is ½”-thick. Cut out biscuits with a 2” cutter and place on a baking sheet.
  5. Brush heavy cream on each biscuit.
  6. Bake 10-15 minutes, until biscuits are tall and light gold on top.
  7. Store leftovers in an airtight container.

Can’t get enough? For more warm, flaky goodness, check out our full collection of biscuit recipes!