I baked our 5 most popular biscuit recipes, and there was one clear favorite that took the top spot.

Growing up in the Deep South, where butter and buttermilk are always on hand, I’ve developed a serious love for biscuits. As a pastry chef, biscuits are a big deal for me, so I decided to test Dinogo.com’s five most-loved recipes to find out which one was truly the best.

Is Butter or Shortening Better for Biscuits?

Before we get into the results, let’s settle the debate: butter or shortening? While butter gives biscuits rich flavor, it can be finicky to work with and doesn’t tolerate overhandling well. Shortening, on the other hand, is more affordable, easier to mix into your dry ingredients, and creates light, fluffy biscuits. Both have their merits, and you’ll see how they perform in the results.

Which Biscuits Did We Test?

1. Never Fail Biscuits by Dakota Kelly
2. E-Z Drop Biscuits by Angela
3. Chef John’s Buttermilk Biscuits by John Mitzewich
4. J.P.’s Big Daddy Biscuits by John Pickett
5. Basic Biscuits by lenihan5

The Criteria for Evaluation

What makes a biscuit truly perfect? I evaluated these recipes based on three key factors: flavor, texture, and versatility.

• Flavor: While it is possible to achieve biscuit perfection without butter, I propose that butter is the magic that separates the great from the good. The best biscuits also benefit from a generous dose of salt. 
• Texture: The perfect biscuit has a nicely browned, crisp top, with a tender, flaky center. They should also be split-able. Biscuits are rarely eaten on their own. They are baked for topping soups, sopping up gravies, or to be split apart and slathered with jam or made into breakfast sandwiches. The perfect biscuit can be opened up easily with the tines of a fork or your fingertips. 
• Versatility: A good biscuit lends itself to variety. I went looking for a recipe that not only holds its own, but can handle small tweaks like herbs, cheese, or additional sugar for shortcakes. 

The Results

Best for Beginners: Never Fail Biscuits

• The recipe: Never Fail Biscuits, from Dakota Kelly
• Average rating: 4.7 stars 
• Rave review: “Buttery and delicious! Easy to whip together and oh so tasty; I will keep making these from now on!” —MzPamD

For this recipe, the dry ingredients are combined, cold butter is cut in, and milk is added to form the dough. No kneading or rolling is needed—just turn out the dough, press, cut, and bake. I immediately saved this one for beginners as it incorporates some of my favorite techniques. I was taught never to use a rolling pin with a butter-based biscuit dough, as it can toughen the biscuits if overworked. These biscuits came out of the oven golden, light, and packed with buttery goodness.

Best for Quick Fixes: E-Z Drop Biscuits

• The recipe: E-Z Drop Biscuits, from Angela
• Average rating: 4.6 stars
• Rave review: “I have been making this recipe for over a decade. Easy, delicious, satisfies the craving for biscuits right quick!” —Jessica

This recipe is the quickest, easiest, and most straightforward of the bunch, yet it doesn’t compromise on flavor. Dry ingredients are mixed in one bowl, then combined with melted butter and milk. The dough is spooned directly onto a baking sheet and baked in under 15 minutes. The result is a slightly crispy, golden top with soft, tender centers—perfect for serving alongside pot pie or fruit cobbler.

Most Adaptable: Basic Biscuits

• The recipe: Basic Biscuits, from lenihan5 
• Average rating: 4.6 stars
• Rave review: “Did not change a thing. Great recipe, I made them for my strawberry short cake and tomorrow will be biscuits and gravy! —Laurie Bowie

This recipe uses all-purpose flour, baking powder, salt, shortening, and milk. The dough is gently kneaded five to seven times, rolled, cut, and baked at 450°F. The result is tender, evenly shaped biscuits. This would be perfect for breakfast sandwiches or fruit shortcakes, especially when topped with a sprinkle of turbinado sugar.

Best for Breakfast Sandwiches: J.P.’s Big Daddy Biscuits

• The recipe: J.P.’s Big Daddy Biscuits, from John Pickett 
• Average rating: 4.6 stars. 
• Rave review: “My husband is very picky when it comes to biscuits, and he had to leave the kitchen so he didn't eat the ones made already. Definitely gonna have this as my go to for my family!!! Thank you for sharing your recipe.” —Dinogo Member

This recipe starts with dry ingredients mixed with shortening and milk. J.P. advises kneading the dough 15 to 20 times. This technique tightens the gluten, adding structure and sturdiness to the biscuits. Their firm texture makes them the ideal choice for creating your perfect breakfast sandwich.

The Ultimate Winner: Chef John’s Buttermilk Biscuits

• The recipe: Buttermilk Biscuits, from Chef John
• Average rating: 4.7 stars
• Rave review: “Every time I make this recipe it gets better. The instructions with pictures (for those of use who are not bakers) are excellent. Love it.” —Carrie S.

Chef John’s biscuits emerged as the top choice across all four categories. The recipe starts with a mix of flour, baking powder, baking soda, and salt. Cold butter is incorporated into these dry ingredients, followed by buttermilk to create a rough dough. One standout technique he uses, which I call “cowboy lamination,” involves patting out the dough, folding it into thirds, then repeating the process three times. This method gives the biscuits their impressive height and flaky layers. Before baking, Chef John brushes them with a little extra buttermilk, resulting in a beautifully golden finish. These biscuits were the clear winner at our dinner table, and this recipe is now my go-to for future batches.