There’s nothing quite like the comforting warmth of a homemade biscuit, especially when they come out tall, golden, and melt-in-your-mouth tender.
If you’ve ever sat down to breakfast at Bob Evans, you know exactly the kind of biscuit I’m talking about — soft on the inside, flaky on the outside, and just begging for butter or a drizzle of honey.
This Bob Evans Biscuit Recipe recreates that nostalgic flavor and texture, right down to the fluffy rise and rich, buttery crumb. Whether you pair them with sausage gravy, eggs and bacon, or enjoy them all on their own, they’re a guaranteed crowd-pleaser — and surprisingly simple to make.
Why You’ll Love This Recipe
These biscuits are tender, buttery, and impossibly fluffy, thanks to cold butter, buttermilk, and a gentle hand with the dough. They rise beautifully and have a golden top with just enough crunch.
Even better? They’re freezer-friendly, family-approved, and come together with just a few pantry ingredients.
Whether you’re feeding a crowd or just want something cozy for brunch, these biscuits are the perfect addition to your table.
What You’ll Need
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional, for a subtle sweetness)
- ½ cup (1 stick) unsalted butter, very cold and cubed
- ¾ cup cold buttermilk
- 2 tablespoons melted butter (for brushing)
Pro Tips
- Keep ingredients cold — especially the butter and buttermilk — for maximum flakiness.
- Don’t overmix the dough or your biscuits will turn out tough.
- Use a sharp biscuit cutter — press straight down to help them rise evenly.
- Chill the cut biscuits for 10 minutes before baking for even better lift.
- Brush with melted butter as soon as they come out of the oven for flavor and shine.
Tools You’ll Need
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- Biscuit cutter or drinking glass
- Baking sheet
- Parchment paper
- Pastry brush
Substitutions & Variations
- No buttermilk? Use ¾ cup milk + 1 tablespoon lemon juice or vinegar.
- Add cheese: Stir in ½ cup shredded cheddar for a cheesy version.
- Sweet version: Increase sugar to 2 tablespoons and add ½ teaspoon vanilla.
- Whole wheat option: Replace ½ cup of the flour with whole wheat flour.
- Dairy-free: Use vegan butter and plant-based milk with lemon juice.
Make Ahead Tips
You can cut the biscuits and freeze them raw on a baking sheet. Once frozen, transfer to a freezer bag and bake straight from frozen — just add 2–3 extra minutes to the bake time.
Baked biscuits can also be stored in an airtight container for 2–3 days and reheated in the oven.
Instructions
1. Prep the Oven and Pan
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Cut in the Butter
Add the cold cubed butter. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.
4. Add Buttermilk
Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
5. Shape the Dough
Turn the dough out onto a floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough in half and pat it out again. Repeat 2–3 times, then cut biscuits using a round cutter.
6. Bake
Place biscuits on the prepared sheet, close together for soft sides or spaced apart for crisp edges. Bake for 12–15 minutes until golden on top.
7. Brush and Serve
Remove from the oven and immediately brush with melted butter. Serve warm with jam, honey, or sausage gravy.
Leftovers & Storage
Store leftover biscuits in an airtight container at room temperature for up to 2 days.
Reheat in a toaster oven or oven at 300°F until warmed through. You can also freeze baked biscuits and reheat from frozen in a low oven.
Recipe FAQs
1. Why didn’t my biscuits rise?
Be sure your baking powder is fresh, and avoid twisting the cutter — press straight down to help them rise tall and even.
2. Can I make drop biscuits with this dough?
Yes! Just skip rolling and drop spoonfuls onto the baking sheet. They’ll be more rustic but still delicious.
3. What’s the best flour for fluffy biscuits?
All-purpose works well, but if you have pastry flour or White Lily flour, they’ll yield even softer results.
4. Can I double the recipe?
Absolutely! Just use a large bowl and don’t overwork the dough — the fluffiness is all in the gentle handling.
The Final Crumb
These Bob Evans-style Biscuits are the real deal — fluffy, buttery, and ready to steal the show at your breakfast table.
Whether you serve them with gravy, honey, or a big pat of butter, they’re pure comfort in every bite.
Try them out, and leave a comment to let me know how they turned out or what you paired them with!