pillsbury biscuits recipe
The Best pillsbury biscuits recipe
They’re also surprisingly versatile. I’ve used them for breakfast, lunch, or even as a side with soup, and they hold up just as well. Plus, they’re quick to make—no kneading, no fuss—so they’re great for when I’m short on time but still want something warm and satisfying. My husband and kids love them plain with butter and jam, but I sometimes add a sprinkle of cinnamon or a drizzle of honey for extra flavor. They’re the kind of recipe that feels like a no-brainer, but they never disappoint. And honestly? They’re a little healthier than you’d think—just a few ingredients, but the texture and taste make them feel like a treat.
Classic Pillbury Biscuits
A simple, flaky homemade version of the beloved biscuits, perfect for breakfast or brunch. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 tbsp cold unsalted butter, cubed
- 1 large egg
- 1 tsp baking powder
- 1 cup buttermilk
- 1 tbsp melted butter
- 1 tsp lemon juice
👨🍳Directions
-
1
Preheat oven to 425°F. Combine flour, salt, sugar, and baking powder in a bowl. -
2
Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the egg until just combined. -
3
Roll the dough to ¼-inch thickness on a lightly floured surface. Cut into 1-inch squares. -
4
Mix buttermilk, melted butter, and lemon juice in a shallow dish. Brush lightly over biscuits. -
5
Place biscuits on a baking sheet lined with parchment paper. Bake for 12–15 minutes until golden.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pillbury Biscuits Works
❓ Frequently Asked Questions About Pillbury Biscuits
1. How do I store homemade biscuits so they stay fresh longer?
Keep your freshly baked biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze them on a baking sheet first, then transfer to a sealed bag or container. Thaw overnight in the fridge before reheating.
2. Can I substitute butter for a different type of fat in this recipe?
Yes, you can use shortening or even a neutral oil like vegetable or canola oil, but the texture will differ. For best results with a tender crumb, stick to butter or ghee, and reduce the liquid slightly if using oil to compensate for its lower fat content.
3. Why do my biscuits turn out dense instead of fluffy?
Dense biscuits often happen when the dough isn’t rested enough or the baking time isn’t long enough. Let the dough rest for at least 30 minutes before rolling, and bake until the edges are golden and the center is set—about 15–20 minutes at 425°F.
4. How can I make sure my biscuits don’t get too dry?
To prevent dryness, avoid overbaking. Check them at 15 minutes—if they’re still soft inside, slide them back in for 2–3 minutes. Also, brush with a little melted butter or milk in the last minute of baking for extra moisture.
