Best Fluffy Biscuits Recipes

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

FLUFFY BAKING POWDER BISCUITS

Steps:

• Preheat oven to 425 degrees. Grease two 8-inch cake pans.
• Put the flour, salt, baking powder, and sugar in a bowl.
• Cut in the shortening until mixture resembles coarse meal.
• Add the milk all at once and stir just until the dough forms a ball around the fork.
• Turn dough out onto a lightly floured board and knead 14 times.
• Pat until 1/2-inch thick.
• Cut into rounds with a 2-inch cookie cutter.
• Place, touching each other, in the cake pans and bake for 15-20 minutes.
• CRUSTY BISCUITS.
• Roll biscuits to 1/4-inch thick and place 1-inch apart in pan.
• Bake in a 450 degree oven for 12 minutes.
• Yields almost double the biscuits.
• BUTTERMILK BISCUITS.
• Use 2/3 cup buttermilk instead of sweet milk, 1/2 teaspoons baking soda and only 2 teaspoons baking powder.
• CHEESE BISCUITS.
• Add 1/2 cup grated sharp cheddar cheese to dry ingredients.
• DROP BISCUITS.
• Add additional 1/3 cup milk and use a baking sheet.

WHITE LILY® LIGHT AND FLUFFY BISCUITS

Steps:

• Heat oven to 475 degrees F.
• Place flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened.
• Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits.
• Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.

FLUFFY SOUR CREAM BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
• Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
• Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.

FLUFFY HERB DROP BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder, salt and baking soda. In another bowl, whisk buttermilk, oil, basil and rosemary; stir into dry ingredients just until moistened., Drop by rounded tablespoonfuls 2 in. apart onto an ungreased baking sheet. Bake 10-12 minutes or until light brown. Serve warm.

LIGHT AND FLUFFY BISCUITS

Steps:

• Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
• beat eggs and milk with fork and mix with dry ingredients.
• mix lightly then turn onto a well floured surface. the dough will be moist so you will have to spinkle with a little flour. knead 20 times.
• roll to 3/4 in thick. cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other. brush top with butter or margarin.
• bake in 450 degree preheated oven for 15 to 18 minutes.
• remove from oven and let cool 5 minutes then place on cooling rack.

FLUFFY CHEDDAR BISCUITS

Steps:

• Arrange the oven racks in the upper and lower thirds of the oven and heat the oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, stir the flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and toss until each piece is coated completely in flour mixture. Use a pastry cutter or your hands to rub the butter into the flour, continuing to work the mixture until the butter is almost fully blended into the dough. There can still be a few larger pieces of butter, but none should be larger than a pea. If the butter feels soft or melty at any point, refrigerate the mixture in the bowl for 15 minutes before continuing.
• Stir in 1 1/2 cups/170 grams of the cheese into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
• Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
• Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
• Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
• Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

FLUFFY CATHEAD BISCUITS WITH HONEY BUTTER

Steps:

• For the biscuits:
• Arrange rack in middle of oven; preheat to 400°F. Whisk buttermilk powder, baking powder, salt, and sugar in a large bowl until evenly distributed and no lumps remain. Add 2 cups water and whisk to combine. Add lard and butter.
• Add 2 cups flour and mix with a fork until mixture resembles porridge. Using fork, press fats against side of bowl to cut into smaller, irregular, flattened pieces.
• Fold in remaining 1 1/2-2 cups flour by the half cup with fork until a wet dough forms. Turn out dough onto a well-floured surface. Dust top of dough with more flour. Gently fold dough into itself until it feels like a pillow and is no longer sticky. Using a floured bench scraper or butter knife, divide dough into 12 equal pieces.
• Working with 1 piece at a time, dip cut sides in flour and gently roll into a ball with your hands. Nestle each ball side by side in a large cast-iron skillet or on a rimmed baking sheet. Bake biscuits until lightly browned, 25-30 minutes. Brush with melted butter, if desired. Serve with honey butter.
• For the honey butter:
• Combine honey, butter, and salt in a medium bowl. Mash with fork until just combined but not emulsified.

FLUFFY WHOLE WHEAT BISCUITS

Steps:

• In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450° for 10-12 minutes or until lightly browned. Serve warm.

FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 375 degrees. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Cut in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and cream; stir to combine.
• Turn out dough onto a lightly floured work surface, and pat into a 6 1/2-inch round (about 1 inch high). Using a lightly floured 2 1/2-inch cutter, cut out rounds. Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart. Gather scraps, reshape, and cut out. Brush tops with buttermilk. Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.

LIGHT AND FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees.
• Sift together flour, baking powder, sugar, cream of tartar, baking soda and salt into a bowl.
• Cut in the 1 stick of chilled butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; add buttermilk all at once and stir just until dough clings together.
• Gently knead dough about 10-12 times on a floured surface.
• Pat dough out to 1/2 inch think.
• Cut dough with a 2 1/2 inch biscuit cutter or a glass.
• Dredge buiscuits in the 1/2 stick melted butter.
• Bake for 10-12 minutes, until golden.

FLUFFY YEAST BISCUITS

Steps:

• Dissolve yeast in warm water and let set for 5 minutes.
• Mix together dry ingredients and add yeast mixture.
• Add shortening and mix.
• Roll out 1/4" thick and cut into biscuits.
• Dip in melted butter and place on baking sheet.
• Let rise for 1 1/2 hours.
• Bake at 400 degrees for about 15 minutes.

FLUFFY BISCUITS

Steps:

• 1. In a medium sized bowl, combine the flour, baking powder, sugar, and salt. Cut in the shortening until it resembles course crumbs. Beat the egg with milk, and stir into dry ingredients just until moistened.
• 2. Turn out onto a well floured surface, and knead 20 times. Trust me...just do it! Roll to 3/4 inch thickness; Cut with a 2 1/2 in. biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees F for 8-10 minutes or until golden brown.

FLUFFY SOUTHERN BISCUITS

Steps:

• Preheat oven to 450°F.
• Sift together dry ingredients, then add margarine and cut in until coarse and crumbly like cornmeal.
• Add milk and mix with a fork.
• On a floured surface, knead gently turning over several times. Roll out to 1/2 inch thickness and cut out biscuits. Place with sides touching on an ungreased cookie sheet.
• OR drop by large spoonfuls onto an ungreased baking sheet with sides touching.
• Bake for 9-12 minutes, till golden, turning around once halfway through for even browning.
• Serve warm with butter and fried chicken!

SOFT, FLUFFY BUTTERMILK BISCUITS

Steps:

• 1. Combine dry ingredients in a medium bowl.
• 2. Grate frozen butter over the dry ingredients working very quickly so the butter stays as cold as possible. Toss butter into the dry ingredients with a fork making sure no large clumps of butter remain.
• 3. Add 1 cup of the buttermilk and stir in with fork adding more buttermilk as needed to make a moist dough.
• 4. Turn dough onto a well floured board and knead as little as possible to make a smooth dough. Pat out dough to 1/2-1 inch thick. Cut with biscuit cutter and add to well buttered 9x13 inch pan making sure the sides of the biscuits touch. Re-roll dough and cut more until all dough is used. The last little bit I usually pat into 2 small biscuits for the corners of the pan.
• 5. Bake in a preheated 450* oven for 12 min. Turn pan around and bake another 6 minutes. Brush tops with butter as soon as they come out of the oven.

FLUFFY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500 degrees.
• Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy.
• Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
• Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, 3/4 - 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
• Bake biscuits: place baking sheet in the middle of a preheated 500 degree oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

FLUFFY TEA BISCUITS

Steps:

• Put flour, baking powder and salt in a bowl.
• cut in the margarine.
• Pour in the 7 up all at once and stir with a fork until moist.
• Knead 8--10 times.
• Roll the biscuit dough 3/4 of a inch, rest a few minutes.
• cut out biscuits and place on a cookie sheet.
• brush top with butter bake at425 for 12 minutes.

FLUFFY BUTTERMILK BISCUITS (AND VARIATIONS)

Steps:

• Makes 1 dozen 2 1/2 inch biscuits.
• Preheat oven to 450*. Sift dry ingredients together in a mixing bowl. Cut in shortening until mixture resembles corn meal. Add water and mix until dough is pliable. Do not overbeat! Turn dough onto lightly floured surface and knead 30 seconds. Roll or pat 1/2 inch thick, no less. Cut with floured cutter. Place close together on ungreased baking sheet. Bake 10-12 minutes until golden brown.
• Variations:.
• Add parmesean and grated cheddar to the batter and brush with garlic butter on top for a savory biscuit.
• Roll out and sprinkle with brown sugar and cinnamon, rolling up to make cinnamom rolls. Bake 15-18 minutes. Drizzle with icing.

SPELT FLOUR BISCUITS- LIGHT AND FLUFFY AND FULL OF FLAVOR

Steps:

• Preheat oven to 425 degrees.
• In large mixing bowl, blend flour, baking powder and salt. Cut in butter until dough is crumbly. Small pea sized pellets formed. Slowly add milk while mixing. The dough should pull away from sides of bowl. More milk if still to dry/crumbly, less milk if pasty.
• If adding other ingredients*, do so before adding milk.
• Bake in oven for 10-15 minutes depending on oven. Top will look golden brown and bottom edge is visibly brown as well.
• Remove from oven and serve with gravy, butter, jam, syrup, honey -- options are endless -- these are compatable with just about anything.

SOUTHERN BREAKFAST BISCUITS - EASY BUT LIGHT AND FLUFFY

Steps:

• Pre-heat the oven to 450 Degrees Fahrenheit.
• Generously cover the bottom of an 8" square glass baking dish with Canola Oil, and set it in the oven.
• Combine Buttermilk and Flour in a mixing bowl.
• Add water until the consistency is slightly sloppier than dough. This wonderful little recipe works with a variety of consistencies - from slightly soggier than normal dough all the way to just-about-pourable.
• Add the 3 1/6th cups of Oil, and mix as little as necessary to combine all ingredients. Overmixing can lead to tough biscuits, so be careful not to fall for that trap!
• Take your glass dish from the oven, and pour/scoop/scrape your dough into it. Smooth it over the top if necessary, to ensure even sized biscuits. (no worries if you don't do this well, they still taste great).
• Oil a blunt knife and dip it in flour, and use it to cut your dough into 9 even squares.
• Bake in the oven for 10-12 minutes, checking at 8, until they're golden brown.
• Remove from the oven and serve.