139 biscuit recipes

Flaky, buttery biscuits made with just three ingredients and ready in under 30 minutes, with crispy edges or pillowy-soft sides depending on how you space them.

Biscuits supreme: tender flaky baking powder biscuits with cream of tartar for an extra-tall rise. A classic Sunday morning breakfast biscuit ready in 20 minutes from start to oven.

Love these biscuits! The texture was just wonderful, so flakey. So much better than those store-bought ones. This will be my go-to recipe for making biscuits.

Feather biscuits (also called angel biscuits) use both yeast and baking powder for an unbelievably light, fluffy texture. The buttermilk dough can chill up to 3 days for make-ahead Sunday breakfasts.

Old-fashioned drop biscuits made with just five pantry staples. No rolling, no cutting, no fuss. Scoop and bake in 20 minutes flat, then split them for a quick strawberry shortcake.

Fluffy, savory scallion biscuits with a golden crust, made with simple ingredients like flour, yogurt, and butter. Perfect as a quick side dish or snack, ready in under 30 minutes.

Beer biscuits with just five ingredients: flour, baking powder, salt, shortening, and beer. The carbonation gives extra rise, and the hops add a faint malty note that pairs beautifully with butter.

Classic baking powder biscuits from scratch with just five pantry staples: flour, baking powder, salt, shortening and milk. Tender, flaky, and on the table in about 20 minutes. The plain, reliable biscuit recipe to memorize.

I was out of shortening so I looked for a recipe that uses oil and I'm so glad I found this! For a treat, add a little sugar and chocolate chips. Yum!

American country biscuits: a six-ingredient flaky biscuit recipe with cold butter cut into flour, a quick knead, and a hot oven. Tender, golden, breakfast-table classic.

Easy tea biscuits: five-ingredient drop biscuits made with pantry staples in 30 minutes. No rolling, no cutters, just spooned dough and a hot oven.

Southern buttermilk biscuits baked in a screaming-hot cast iron skillet for crisp golden bottoms and pillowy tender insides. Old-school technique with Crisco, baking soda, and a quick knead.

Cracker Barrel-style biscuits use just Bisquick and buttermilk for tender, easy-split biscuits that taste like the restaurant. The double-stack trick is the secret to perfect splits.

Touched by Angels, light as a feather melt in your mouth biscuits.

Bo's buttermilk biscuits use just six pantry ingredients and a fold-and-roll technique to deliver tall, flaky Southern-style biscuits in 20 minutes flat.

Light-as-air angel biscuits with a Southern double-rise of yeast and baking powder. Tender, fluffy, golden-topped, and ready to split open at supper to soak up gravy, butter, or strawberry jam.