This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 20 mins

Never Fail Biscuits

Read Reviews (300)

"These biscuits are a never fail recipe, they're easy to make and everyone enjoys them. " — dakota kelly

Ingredients Edit and Save

Watch video tips and tricks

JP's Big Daddy Biscuits

Tea Biscuits

How to Make Blueberry Muffins

Grandma Johnson’s Scones

How to Make Scones

Dutch Babies II

E-Z Drop Biscuits

Buttermilk Biscuits

Basic Biscuits

Sugar and Sweeteners

Measuring All-Purpose Flour

All about Cream

Battle of the Butter: Salted vs. Unsalted

Types of Salt

Original recipe makes 1 dozen Change Servings

2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon cream of tartar

2 teaspoons white sugar
1/2 cup butter, chilled and diced
3/4 cup milk

Check All Add to Shopping List

Directions

Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface.
Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet.
Bake in preheated oven for 10 minutes, or until golden.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

ADVERTISE WITH US

These have worked for me EVERY time I've made them. The only thing I do different is roll the dough a little thinner, then fold over once and cut as usual. This creates a natural "center" that the biscuit opens right to. Love this with honey on top.

—Barbara

See full review »

Most Helpful Critical Review

Jan 07, 2012

Sugar in a biscuit? This Southerner says NO!

—Brette

See full review »

346 Ratings

See other versions of this recipe!

Aug 15, 2006

Perfect biscuits! Firm enough to stand up to a dousing of gravy, but moist and fluffy enough to eat with jam. For those who are having trouble with these biscuits, flour makes a world of difference in a biscuit recipe. If you live in the South, try White Lily or another low protein flour. If you live in the North or West, replace 2-3 Tbsp of all purpose flour with cake or Wondra flour for the best results. Northern flour, especially the nicer brands, have too much protein to make a good biscuit.

—julieschild

See full review »

Jan 25, 2004

These are nice and light biscuits. I used 1-cup of buttermilk in place of the 3/4-cup Milk and they were delicios! "Never Fail" stands up to its promise! I recommend using these for berry shortcakes or topped with a peach and some juice, with a dollop of whipped cream. This is a keeper!

—CopperPot

See full review »

Apr 25, 2006

This is the biscuit recipe I've searched everywhere for! Flaky on the outside, soft and thick on the inside. I doubled the recipe and made about 18 instead of 24, and I think they were the perfect size. The only suggestion I would make would be to grate the butter in a food processor and then add it to the dry ingredients; it mixes right in and is much faster.

—Lindsay Young

See full review »

Jan 08, 2004

Very good! Nice and flaky! I don't have any biscuit cutters, so I always use the bottom of a glass jar that is about the same size around to cut the dough, and dip it in flour before cutting each one. Works the same for me! Thank you Madison!

—AMMSEJS

See full review »

Jul 14, 2003

These biscuits were great! I have never had success with homemade biscuits until I tried this recipe. They were nice and flaky with a hint of sweetness. They were simply perfect...not to mention quick and easy to make! Thanks a million!

—Italian Elegance

See full review »

Jul 14, 2003

Quick, easy and delicious! I used 1/2 whole wheat flour and they are yummy!

—KIMBERLYANDKEITH

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Monica's Never Fail Rolls

E-Z Drop Biscuits

Basic Biscuits

Cheese Garlic Biscuits II

Mom's Baking Powder Biscuits

Kentucky Biscuits

J.P.'s Big Daddy Biscuits

Cheddar-Thyme Flaky Biscuits

Cheese Drop Biscuits

Lime Biscuits

ADVERTISE WITH US

Nutrition

Calories
465 kcal
23%

Carbohydrates
53.1 g
17%

Cholesterol
65 mg
22%

Fat
24.5 g
38%

Fiber
1.7 g
7%

Protein
8.2 g
16%

Sodium
834 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Never Fail Biscuits

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 465
Calories from Fat: 221

% Daily Value *
Total Fat 24.5g 38 %
Saturated Fat 15.2g 76 %
Cholesterol 65mg 22 %
Sodium 834mg 33 %
Potassium 205mg 6 %
Total Carbohydrates 53.1g 17 %
Dietary Fiber 1.7g 7 %
Protein 8.2g 16 %
Sugars 4.4g
Vitamin A 16 %
Vitamin C < 1 %
Calcium 34 %
Iron 33 %
** Thiamin 51 %
Niacin 42 %
Vitamin B6 3 %
Magnesium 7 %
Folate 65 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.