Never Fail Biscuits

    20 mins

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

    392 people made this

    Makes: 12 

    • 250 g all-purpose flour
    • 1/2 teaspoon salt
    • 4 teaspoons baking powder
    • 1/2 teaspoon cream of tartar
    • 2 teaspoons white sugar
    • 115 g butter, chilled and diced
    • 180 ml milk

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    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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    Reviews and ratings
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    Reviews in English (375)


    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.  -  01 Oct 2009  (Review from Allrecipes US | Canada)


    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.  -  15 Aug 2006  (Review from Allrecipes US | Canada)


    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!  -  09 Jun 2003  (Review from Allrecipes US | Canada)