Biscuits Recipe by Paula Deen

Level: Easy

Time: 22 MINUTES

73 ratings


  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, cubed
  • 3/4 cup milk, (more or less if needed)


Preheat oven to 425°F.


In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.


Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.


Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.



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73 Reviews

George 4/9/2017
With so many bis

With so many biscuit recipes out there, these were simple, delicious, and had a very nice "Flaky" quality to them. These will go down as my favorite!

Joseph 3/28/2017
Just made a batc

Just made a batch of these biscuits for the first time, I admit that it was a great learning experience. I learned that the butter should be softened before cutting it into the flour. All in all, they taste great, didn't look like Paula's, but hey, it was my first try. Thanks for the recipe Paula!

Isbele 3/10/2017
too much butter

too much butter

Shaun 3/8/2017
I'm not quite su

I'm not quite sure if I did the recipe correctly or not, but my biscuits didn't "rise" much when I baked them.. and they tasted a lot like flour.. I followed recipe accordingly but my buscuits turned out pretty dense and heavy. I want big flaky yummy biscuits.. I have made many of Paula's recipes in the past and all turned out fantastic. So maybe I just need to get back in the kitchen and try it again..

Lonnie 3/4/2017
Once milk was ad

Once milk was added to dry ingredients and mixed in I added shredded cheddar cheese, a tablespoon of Weber Chicago Steak Seasoning and dropped spoonfuls of dough on a buttered cookie sheet. Cooked as directed. The result was golden biscuits that were amazingly lite and fluffy. Without a doubt the best biscuits this novice has made. Easy to control size.

Patsy 1/21/2017
I have even used

I have even used almond milk and turned out a little sweeter but still yummy!

Susan 1/21/2017
Love this recipe

Love this recipe! So easy and delicious!

Sharmila 1/20/2017
Would have liked

Would have liked to know a few more specifics; how thick to roll out the dough, how to adjust for larger buscuits. I was so stressed out making them (buttermilk buscuits) for the first time and increasing the recipe by 1/2 that I grabbed baking SODA instead of powder. I did everything elso so carefully, going so far as to roll my dough to create layers and letting it rest before baking...and they came out so beautiful until I tried one. I can assure you baking powder is the way to go. Will be trying them again tomorrow since I have lots more buttermilk (and baking POWDER)! rating is based if I had used proper ingredient. I increased recipe because we prefer using larger buscuit cutter and will lower temp to 400 so buscuits have softer "crust".

Denise 1/9/2017
Best biscuit rec

Best biscuit recipe ever! I never write reviews. I actually took the time to join/register just to post a good review! This was the first time I attempted biscuits in cast iron. As far as I'm concerned, cast iron is the only way! Perfect results! I rolled rather thin so i made more biscuits than the recipe stated. I stacked the extras on top of one another. I obviously baked a longer than 12 minutes. They were flaky on the outside, soft on the inside. I topped with a little butter as well. I'm making another batch tonight! Thank you for such an easy and delicious recipe. Im excited to try others on your site!

Linda 1/3/2017
First time I've

First time I've ever made homemade biscuits (I was always scared that they would not turn out good). But these were so easy and delicious. Seeing as I have a " southern" husband I thought it was time to learn. This is definitely the recipe to use.

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