Easiest Ever Biscuits

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These are the easiest biscuits you’ll ever make!  Simply add ingredients, stir, drop on a sheet pan, and bake!

 A plate piled high with fluffy biscuits.

Whenever I make soup for dinner I try to make a batch of homemade bread or rolls to go along with it.   The only problem with rolls and bread are that you need to start them the morning you are making the soup so that they are ready by dinner time.

I don’t always remember to do that so sometimes I’m scrambling for a frozen dinner roll at the last minute.  I always wish there was some type of bread that wouldn’t take as long that I could make right before we eat.

Then I thought about making biscuits.   Biscuits are a good substitute because you don’t have to let the dough rise.  You do have to make the dough, roll it out, cut it out, and bake but it’s much quicker than making bread or rolls.


  • flour
  • sugar
  • baking powder
  • baking soda
  • salt
  • heavy cream or milk
  • butter
  • garlic cloves

To Make the Dough:  In a large bowl combine the flour, sugar, baking powder, baking soda, and salt.  Mix well.  In a microwave safe bowl heat the milk and butter for 1 minute.  Add to the bowl and mix until combined.

I have a standard biscuit recipe that I use and it’s pretty easy to make but it does require you to roll the dough and cut it with a biscuit cutter.  This doesn’t take too much effort but it does make a mess on the counter and makes a few extra dishes.  I already had some of the mix in a mason jar but I wanted to make something even easier.

I remembered seeing a biscuit recipe in my newest Cook’s Illustrated so I went and grabbed it.  Inside I found this recipe for the Easiest Ever Biscuits.  So what makes them so easy?  There is no rolling or no cutting.  You simply make the dough, drop it on a sheet pan, and bake.   Cook’s Illustrated has never steered me wrong so I decided to try it.

Pin Image:  A plate of biscuits, text title, a cutting board with a cup of flour, a salt shaker, a stick of butter, a can of baking powder, and milk.

Why don’t biscuits need time to rise?

Biscuits don’t contain yeast.   They use baking powder instead so there is no rising time like there is for yeast.   When baking the baking powder will activate and cause the biscuits to rise in the oven.

Can I add anything to the biscuits?

If you like adds in go for it!  I’ve added a half cup of shredded cheese and some garlic cloves to these and they’ve been great.  You could add peppers, any type of cheese, different herbs or spices, or even chopped nuts or dried fruit.

How do you store the biscuits?

Store them in an air tight container on the counter.  Make sure they are completely cool before putting them in the container.  They will last 3-5 days.

The dough was super easy to make.  It took me about 5 minutes to do.   I loved that I was able to hold J while I scooped the dough onto the sheet pan to cook.  He loves being able to see what I’m doing when I cook but I often have to put him down whenever I do certain things like roll and cut biscuits.  This time he got to stay up the entire time.

A cooling rack with a dozen biscuits on it.

The biscuits cooked up in about 12 minutes.  They were golden brown and looked delicious.  They were a bit rustic looking but I was just feeding my family so it didn’t make any difference.

The outside was slightly crunchy while the inside was pillowy soft.  They were delicious and so easy to make.  These are my new go to biscuit for sure!

More Easy Bread Recipes:

If you’ve tried my Easiest Ever Biscuits or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

A plate piled high with fluffy biscuits.

Easiest Ever Biscuits

Yield: 20 biscuits
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

The easiest biscuits you'll ever make! Simply stir up the dough, drop onto a sheet pan, and bake!


  • 3 c. flour
  • 2 teaspoons sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 c. heavy cream
  • 2 Tablespoons butter
  • 1 garlic clove, minced


  1. Preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper or spray the pans with baking spray.
  2. In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl microwave the heavy cream for 60 seconds or until it is just warmed. Pour the cream into the flour mixture and stir until a soft dough forms.
  4. Use a tablespoon and drop about two tablespoons of dough on the baking sheet 2 inches apart.
  5. Bake for 10-12 minutes or until the tops are golden brown.
  6. Remove the biscuits from oven.
  7. Place the butter and garlic clove in the microwave for 30 seconds. Stir butter then brush on the tops of the biscuits. Serve warm.


Recipe from Cook's Illustrated Magazine January & February 2019.

A plate of biscuits.


  1. Drop biscuits make so much sense–and biscuits are a sure fire hit in any form. For my last biscuits I tried doing all the folding to get layers and instead got biscuit rocks. Should have gone with drop!

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