These are the best breakfast biscuits, easy and perfect for sausage gravy!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 450 degrees F (230 degrees C).

    Advertisement
  • Mix flour, baking powder, salt, and sugar in a bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add milk a little at a time, stirring lightly between additions.

  • Drop the batter by spoonfuls onto a cookie sheet, and bake for 12 to 15 minutes, until the tops are golden.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

163.4 calories; 3.1 g protein; 18.4 g carbohydrates; 22.9 mg cholesterol; 263.5 mg sodium. Full Nutrition

Reviews (320)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2011
This is a fabulous topper for pot pies. I didn't have any puff pastry one day & thought , what about a biscuit topper? The one thing I found out though is to cover the biscuit mix with aluminum foil first for about 20 min. @ 350, then uncover & continue baking for 20-30 min @375 untill the biscuit topping is browned. Otherwise the underside could turn out raw. Read More
(114)
373 Ratings
  • 5 star values: 236
  • 4 star values: 73
  • 3 star values: 27
  • 2 star values: 11
  • 1 star values: 26
Rating: 5 stars
01/25/2011
This is a fabulous topper for pot pies. I didn't have any puff pastry one day & thought , what about a biscuit topper? The one thing I found out though is to cover the biscuit mix with aluminum foil first for about 20 min. @ 350, then uncover & continue baking for 20-30 min @375 untill the biscuit topping is browned. Otherwise the underside could turn out raw. Read More
(114)
Rating: 5 stars
01/25/2011
This is a fabulous topper for pot pies. I didn't have any puff pastry one day & thought , what about a biscuit topper? The one thing I found out though is to cover the biscuit mix with aluminum foil first for about 20 min. @ 350, then uncover & continue baking for 20-30 min @375 untill the biscuit topping is browned. Otherwise the underside could turn out raw. Read More
(114)
Rating: 5 stars
09/21/2009
These are quick, easy, and delicious. I added some cheddar cheese and garlic powder to mine and they were awesome. :)Definitely a keeper! Read More
(80)
Advertisement
Rating: 4 stars
08/17/2009
Great basic recipe. As the other reviewer said, it is very buttery. This would be especially delicious with some garlic powder and shredded cheddar or herbs. This is a keeper!! Read More
(52)
Rating: 1 stars
04/08/2011
i followed this recipe to a tee. it was too runny, had to add a lil more flour. they turned out too buttery tasting, and the worst was they didnt rise. they were flat and tuff. Read More
(38)
Rating: 4 stars
10/06/2010
Best drop biscuit recipe I've tried so far! Fluffy and buttery and very easy to make. I found the milk quantity to be a little too much - I ended up adding just over a cup of milk and that was plenty. Next time I'll try rolling these out for cut biscuits. VERY good with a little butter and jam. Be careful not to overmix the dough and if you want a browned top you may want to brush the top with a egg/milk/butter wash. I'll definitely keep this in my recipe box! Read More
(31)
Advertisement
Rating: 4 stars
10/15/2009
These were pretty good and super easy to make. I added 1 tsp of Garlic powder 1 tsp of parsley flakes and 1/4 cup cubed marble cheese. I baked at 375 for 15 mins. I did bake the other way but I found my bottoms burned to quickly. Read More
(28)
Rating: 4 stars
12/04/2009
My grandma has been making biscuits like this for years as did her mom and my mother. Now I make them for my children. These will always be my favorite because of that. I make these now with buttermilk or soured milk and sometimes if the mood sets me right I might add spices to compliment whatever meal I'm making. Read More
(24)
Rating: 5 stars
04/13/2010
Awesome as a shortcake-style biscuit or scone for a strawberry dessert. My main changes were adding an extra tbsp sugar, decreasing the milk to 1 cup, and sprinkling with a dash of cinnamon before baking at 375 for about 15-18 minutes. Very tasty and light and best of all, no shortening! Read More
(17)
Rating: 5 stars
10/05/2009
This is a super delicious biscuit recipe. Wonderful base for many other additions it's very versatile. I doubled the recipe and removed some dough to make plain ones before I added other ingredients. I added 2 cups of shredded Mexican blend cheese and 1/2 cup of diced jalapeno peppers (from a jar) and 1 1/2 tsp. of garlic powder. I brushed them with a bit of melted butter out of the oven. They are fabulous! I tried them plain without any changes and they are delicious also. I will use this simple but great recipe often. They went very well with the soup we had for dinner. Thank you for sharing:) Read More
(14)