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Never Fail Biscuits

dakota kelly

"These biscuits are a never fail recipe, they're easy to make and everyone enjoys them. "
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20 m servings 465 cals
Original recipe yields 4 servings (1 dozen)


  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 834 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 10 minutes, or until golden.

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Read all reviews 369
  1. 434 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Sugar in a biscuit? This Southerner says NO!

Most helpful
Most positive
Least positive

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 ...

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 diffe...

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 shor...

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 perfe...

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

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 ment...

Wonderfully flaky, tender and richly flavored biscuits! I've been trying to find a good biscuit recipe that didn't call for shortening, as did my old favorite recipe, because I'm now living in F...

I'm a Bisquick kind of girl due to trying oh so many biscuit recipes (some were heavy, some didn't rise well, etc.) Well, I'm kissing Bisquick goodbye. This is the recipe for me!

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