Biscuit Recipe, No Knead

Heather says:

These are the simplest, pillow-soft, no-knead biscuits you’ll ever make. I’ve been wanting to try out coconut oil as a substitute for vegetable shortening in my biscuit recipe, but I haven’t been in a biscuit making mood for months. Last night I celebrated meeting a deadline by making country-fried steak and there was left over milk gravy this morning. I couldn’t, in good conscience, let that go to waste, could I? I also experimented by using my food processor (thanks Mom!), that was so fast it was definitely worth washing.

I love that these biscuits only need to be folded. Who likes to knead first thing in the morning? Not this gal.

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Simple No Knead Buttermilk Biscuits


Simple Biscuit Recipe Ingredients

  • 1/4 cup + 2 TBSP unsalted butter, divided
  • 1/4 cup vegetable shortening OR 1/4 cup coconut oil
  • 2 cups all-purpose flour + extra for dusting
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk or  only 3/4 cup milk if coconut oil was substituted

Simple Biscuit Recipe Instructions

Preheat the oven to 400F and melt the 2 TBSP of butter. I use a metal measuring cup and melt the butter on a rack in the pre-heating oven, just don’t forget it’s in there.

Whisk together the dry ingredients.

Use either a food processor, a pastry blender, or two forks to cut the butter and coconut oil into the dry mixture. As soon as the mixture resembles crumbs, add the milk and stir until just combined. At this point the dough will be quite sticky, but should hold together.

Heavily flour the work surface and dump the dough from the bowl onto the flour. Flour your hands and pat the dough out into a rough square. Sprinkle the square with flour and fold the dough in half and then half again.

Turn the dough over and pat it out into a square again. Again, sprinkle it with flour, fold it in half, and then half again.

This process creates lots of layers in the dough, but we don’t want to over-work the flour.

Pat the dough out into a rough square until it’s about 3/4″ thick. Use a glass, biscuit or cookie cutter and cut the dough into 2 – 3″ circles. You should get 9 biscuits.

Buttered Biscuits in a Cake Pan

Pour the melted butter into a 9×9 square pan and tilt to evenly coat the bottom. One at a time place the biscuits into the pan and then flip the biscuit over so both sides are buttered. Your 9 biscuits will rise to fill the pan while baking.

Bake for 12 – 15 minutes.

Remove from the oven and carefully invert the pan to dump out the biscuits, I just put a cutting board on top of the pan and then flip to avoid dropping any.

Biscuits and Jam

Enjoy! Oh and added bonus? None of that filmy mouth feel you get with the canned kind.


  1. Lorri on January 1, 2012 at 10:49 am

    OMG! Wonderful receipt. It worked great and was very fast. Thank you. Lorri

  2. Guest on November 23, 2011 at 12:22 am

    I made a half recipe and used the dough for pizza crust. I didn’t even need the shortening! A tablespoon more butter and I was good to go. Fantastic recipe =)

  3. Guest on March 16, 2011 at 10:17 pm

    I get comments on my biscuits often. I use 2 cups flour, 3 teaspoons of baking powder, 1/2 teaspoon salt, 1/2 teaspoon cream of tartar, 1/2 cup shortening (Crisco, butter flavored) 2/3 cup of milk. Sift flour, baking powder, salt and cream of tartar together. Cut in shortening using a pastry cutter, until like coarse crumbs. Make a well in the flour mixture. Add milk and stir until dough follows fork around. Turn out onto a floured board and knead about 10 times ( takes 2 -3 minutes). Roll out with a rolling pin, cut with a biscuit cutter and pop in the oven at 450 for 10-12 minutes. Takes less than 30 minutes, start to finish.

  4. Gary on November 30, 2010 at 9:08 pm

    I actually made a half recipe this afternoon. I wasn't going to bake until the evening so I put the biscuits in the refrigerator… Big mistake! They didn't raise when I baked them later. I should have let them warm to room temperature before baking.

  5. Receitas Demais on October 25, 2010 at 2:41 pm

    Hello! I am Brazilian and I love cooking. I loved this recipe. Can I post this recipe on my blog (Receitas Demais)? Thanks a lot.

  6. ebony on October 16, 2010 at 6:05 pm

    This sounds good. I want to learn to make good biscuits. I will give this a try.

  7. Sneezy on October 13, 2010 at 7:36 pm

    Hey! There is no sugar in the ingredients list? Did you forget to add or what?

    • HeatherSolos on October 13, 2010 at 8:00 pm

      There is no sugar in the recipe. 🙂

  8. pawdna1 on September 22, 2010 at 3:57 pm

    I noticed there is one teaspoon of salt in this recipe. Couldn't I leave this 1 teaspoon of salt OUT & then still use salted butter? TX

  9. BeekeeperTim on May 25, 2010 at 11:55 pm

    Oh Yeah! Now all you need a little bit of creamed honey and you've got a meal or in my case an afternoon snack! HAHA

  10. Single Olga on March 1, 2010 at 7:18 am

    It is just impossible to look at your pictures when it is not time to dinner. The stomach is eager to meet food. I had to dine first of all to read your article calmly. I would like to thank you for your articles. They are so useful for women. There are so many interesting receipts. I will try to cake your biscuit with great pleasure, it seems to be simple. I think that my family members will be happy to try something new.

  11. Peg on February 28, 2010 at 4:51 am

    What difference does non-salted butter make in the recipe? Could you use butter with salt?

    • Heather Solos on February 28, 2010 at 2:21 pm

      Peg, just reduce the salt by a pinch. The actual conversion is to reduce the salt by 1/4 tsp for each stick of butter used. You're not quite using a stick of butter in this recipe, only 6 TBSP total.

    • HeatherSolos on February 28, 2010 at 4:08 pm

      Just reduce the salt by a pinch and it will be fine. For every stick of butter used in a recipe reduce the salt by 1/4 teaspoon.

    • HeatherSolos on November 30, 2010 at 1:40 pm

      Absolutely, just reduce the amount of salt you use in the recipe a little. Use about 3/4 of a tsp instead of a full.

  12. @robinshuler on February 25, 2010 at 1:22 pm

    I tried these yesterday and they were so easy to make. They tasted wonderful too, not a hit of coconut. And I love how the magically separate in the middle. Sweet!

  13. candice on February 25, 2010 at 4:31 pm

    nothing like a homemade biscuit. i was gonna be blogging about that soon too…

    • Heather Solos on February 28, 2010 at 2:22 pm

      Blog it anyway we can compare notes 🙂 You should have seen how many different recipes I experimented with while trying to find this recipe. Some were ok, but some were just this side of edible.

  14. Hiking on February 25, 2010 at 11:17 am

    Thanks for biscuit recipe. It looks good.
    My recent post Donačka gora – Rigi

  15. ThatBobbieGirl on February 24, 2010 at 1:40 pm

    We use coconut oil, but in biscuits usually use just butter or a combo of butter & palm oil. My coconut oil has a slight coconutty taste that is off-putting in some foods so I don't use it as often as I'd like.

    Are you doing these in your demo today?(That is today, isn't it? I'm not the best keeping-track-of-things person just now)
    If I didn't miss it, best wishes for all to go well with that. (Go, Heather!)
    My recent post Over

    • HeatherSolos on February 24, 2010 at 1:50 pm

      I cannot taste the coconut oil. No, today I am doing roasted potatoes, roasted broccoli. And lemon rosemary salmon all on one sheet pan as the workshop is on cooking for one or two.

      • ThatBobbieGirl on February 24, 2010 at 2:43 pm

        That sounds good — and I'll be needing recipes for one in the near future.
        My recent post Over

        • HeatherSolos on February 24, 2010 at 7:24 pm

          I'm betting the coconut oil varies by brand. I honestly have only purchased the cheap kind as the frou-frou store is way on the other end of town from me.
          And as far as everything else, you are in my thoughts.

  16. Maria on February 24, 2010 at 4:34 pm

    These look good! I have all the ingredients and I am thinking about actually making them for dinner tonight! My husband just bought us a couple of cast iron skillets and I know he's dying for some fried chicken – these seem like they'd go well with that. Maybe I'll whip up some mashed potatoes, too. Thanks for the inspiration!
    My recent post Feb 24, Cooking Italian Food Store

    • HeatherSolos on February 24, 2010 at 7:24 pm

      I really hope you like them. The babysitter was happy with them this morning.

  17. Becki on February 24, 2010 at 12:22 am

    Holy cow, I love this post! Thanks so much for the tip on melting butter. I don't have a microwave and am loathe to dirty a pot just to melt some butter. The biscuits look fabulous. I've been trying out different recipes and this looks like it might be a winner. I've also been wondering about coconut oil; it's supposed to have so many great nutritional values. Did you find that using coconut oil altered the taste of the biscuits at all? Also, any suggestions on where to buy the oil?
    My recent post a visitor

    • HeatherSolos on February 24, 2010 at 7:26 pm

      In all honesty, I cannot taste the coconut and neither could my husband. I use coconut oil for the lack of trans fats.
      My thoughts, try it once, not on company and decide. 🙂 If you already have coconut oil on hand you aren't out much.

  18. Phillip Guyton Jr. on February 23, 2010 at 10:36 pm

    nom nom nom! 🙂

  19. Jenn on February 23, 2010 at 11:01 pm

    Oh yeah! Thanks to your first biscuit recipe I don't buy the canned stuff anymore.

    • HeatherSolos on February 23, 2010 at 11:04 pm

      This is extremely close to the first one, I just wanted to update the pictures, share it with people who weren't subscribed back in '07 and note that coconut oil works very well.

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