How To Make Fluffy, Flaky Biscuits

I’ve been very happy with my go-to biscuit recipe over the past few years. The only drawback is that they don’t rise very high or get very fluffy. But what they’ve lacked in texture and appearance they’ve more than made up for in taste. So I’ve always figured they were good enough.

But then a few weeks ago I was watching Food Network and I gleaned a few tips for making those mile-high, flaky, fluffy and light biscuits. I couldn’t wait to try out what I’d learned by tweaking my usual recipe. Since the show involved a diner that was making a HUGE batch of biscuits and there was no actual recipe given, I had to go through a little trial and error before hitting on just the right combination. But I think I finally got it just right.

Here’s my usual recipe with the new and improved tweaks incorporated. All of the new additions are bolded.

Fluffy & Flaky Biscuits

  • 2 c. flour
  • 1 T. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1/2 c. butter, frozen
  • 1/2 – 1 c. milk

1. Combine the flour, baking powder, baking soda and salt in a large bowl.

2. Quickly grate the frozen butter on a cheese grater.

3. Cut the frozen butter into the flour mixture. You can use two knives to cut in the flour, but I always find my hands are the best tools for this job. It gets done quickly and effectively with little effort.

4. Pour in the milk, starting with just a half cup and adding more as needed until the dough comes together. You want the dough to be soft, but not too soft to handle.

5. Pour the dough onto a well-floured surface and knead for just a minute.

6. Roll the dough into a rectangle. Fold it on top of itself to make 3 or 4 layers. Roll out again and fold into thirds or fourths. Repeat at least one or two more times.

7. For the final rolling of the dough, leave it about an inch thick. Cut out biscuits with a biscuit cutter or glass.

8. Place on a baking sheet and bake at 425 degrees for 8-10 minutes, until lightly golden brown on top.Β Fold remaining dough back together and roll out again. Repeat process until done.

You should get about 8 – 10 biscuits out of this recipe, depending on how big you make them. They rise nice and high and be full of fluffy, flaky layers. It just doesn’t get any better!

55 thoughts on “How To Make Fluffy, Flaky Biscuits

  1. These look wonderful. I have tried so many biscuit recipes and have not found one that comes out light & fluffy. Can’t wait to try these!

  2. Wow, love these hints! I use what seems to be about the same basic recipe that you do, but I have the same problem of them tasting fine but not being light and fluffy. I don’t roll and cut, I make little pulled and patted biscuits, but adding the layers makes sense–I think I’ll try that next time!

  3. Those look so good. I dream of being able to make mouthwatering biscuits. I might have to try these for Thanksgiving morning. Thanks.

  4. I made these last night and they were awesome!
    I was worried they might be a little flat, since mine were only about 1/2″ thick when I cut them, but they rose really high and were delicious. Thanks for the great recipe.

  5. This recipe helped me make some really fantastic biscuits! I’ve tried many different recipes and this is the one I’m telling everybody about now! Even though I rolled my dough out too thin they still fluffed up nicely and where as light as could be! The pictures and simple instructions were a great help too. My biscuits are now better then the store bought biscuits you get in a tube. Thank You! You have made me one happy biscuit maker!

        1. What in the smeg is wrong with you people? I go looking for a easy biscuit recipe, and even on a cooking site I can’t escape trolls and profanity. Maybe the government DOES need to control and monitor the Internet, after all….

          1. lol, no doubt Mr. Q. I came here looking for some good biscuits and…wow,….those are some pretty lowball posts. Looking forward to trying the recipe though. My first attempt on another recipe came out edible…and that is a good thing. This recipe has Baking Soda in it, and I used shortening instead of butter….and the layering could help. Looking forward to giving it a go. Those cussers should be cut off from biscuits and eat some soap.

          2. Okay, you broke the first rule of the internet, Don’t feed the trolls, if everyone started ignoring them, they’d starve to death!

  6. This recipe worked wonderfully and is now in our family’s recipe box. Thank you, thank you, thank you!!!! We live in the clouds (Colorado) and the recipe worked wonderfully at high altitude.

  7. These look delicious!! I’ve added them to my list of things to make before our baby arrives. I’ll be freezing a lot of meals but would also like some breads and biscuits in there as well to defrost and eat. I’m a HUGE biscuit fan and love the idea of having biscuits in the freezer just waiting for me to reheat. Would these freeze well? Has anyone tried that?

  8. I’ve been looking for a recipe for years that makes biscuits like this! It’s easy and fast. Perfect biscuits the first time I tried it. Thanks so much for sharing.

  9. Thanks so much for this. I made these tonight and my family loved them. They usually liked my biscuits, even when they came out like hockey pucks.

  10. Thank you so much for this recipe! I just had a little girl and desperately want a homemade recipe I can pass along to her. I have spent the past week trying so many recipes determined to find the one just right. I have searched several from all over the web, cookbooks, and friends and family and these by far are the best of them all! Thank you for doing the research that makes “my” biscuits yummy! I cannot wait to make them again and try them with milk variations like whipping cream or buttermilk.

    From one chef to another you have me excited to cook and you are appreciated!!!


    Chakeia (I think I will blog about these on my site if you want to check it out next week)!

    1. You’re an idiot. She won’t be able to use kitchen appliances and bake for at least 9 more years. Slooooow down!

  11. I made these biscuits this morn …….they are to die for i rolled them a little thinner cut them out mashed two together and baked them. They were delicious super flaky layers!


  13. In England and most everywhere else I can think of, they’re called ‘scones’.
    Even ‘Joy of Cooking’ that most American of cooking books, calls them scones!
    Julia Child called them scones… so what gives? What am I missing?
    Biscuits to us, are what you call cookies. I suppose it’s ‘English as she is spoke…!’

  14. scones I’ve had are different from American biscuits. scones are a little blander and denser, often flavored with fruit for a baked good to eat with tea or coffee. American biscuits are usually fluffier, saltier, and served hot as a savory side at breakfast or dinner. they soak up sauces and gravies or left on a plate or drizzled over them, are cut in half and smeared with butter and sometimes jam or honey.

  15. hi, liked your ideas… may want to read through your comments as there were a couple that I’m sure you didn’t want there.

  16. Thank you for sharing your recipe. My wife of 44 years cooked and I never complained but your biscuits are heavenly. I’m not your typical baker, I’m learning though. Baking skills are very high on my idea of the perfect woman, next to a good heart and a pleasing smile. I’m sure you have both.

  17. Just wanted to say wonderful biscuits. I was looking for flaky biscuits to make chicken and gravy over biscuits for my kids for a lunch today. Every biscuit recipe I tried in the past turned out flat and hard but this worked so well. I rolled to about 1/2″ to get more and they rose to a good 2″ or more. To top it off they from start to finish it took maybe 30 minutes. I am glad I tried one last time to find the biscuit recipe that will work.

  18. I wanna lick ur fluffy biscuit. I love me a fat girl who knows her way around a kitchen so if you get lonely call me and let me use my forehead to push up on that delicious fat floppy stomach and reach into that enormous lard ringed pussy and dominate your little clit

  19. This is the best recipe i’ve tried. They came up just like i always wanted them. My hubby loved’em too. I wanna try to freeze the dough to store it. Anyone has done it?

  20. These were excellent! Thank you, thank you, thank you! This will be put into my recipe box. πŸ™‚

  21. After nearly 25 years of looking for a good biscuit recipe…..I have arrived. This is the first time I encounter the layering and rolling of dough…most recipes tell you to barely touch it..and they come out hard every time. I am indebted to you.


    1. You can actually touch the biscuit dough, just enough to do what you need to do. You don’t handle the dough like kneading bread dough. when making bread dough you actually handle the dough and work the dough kneading into it. With biscuits, just roll it and knead some not a lot to work the dough. If you use your hands to pat it out and knead it into a rectangle or circle, do it so you don’t heat up the grated butter pieces in the dough with your hands. When the biscuits cook with the frozen bits of butter in them, it evenly cooks the biscuits.

  22. What an incredible recipe – quick, easy and the biscuits are truly the best I have ever had! I love the layering effect – you can actually see them in the finished product. Will certainly use this one again and again.

  23. This recipe is so great! I was worried that the biscuits would be tough with all of the handling but they were so light and fluffy! Have you ever tried to make a sweet version similar to a scone? Thank you for sharing this recipe and your excellent instructions!

  24. This is so funny – I was just waching Triple D – and saw those biscuits being made and went on line to find something similar – and the first one I found was yours! It was exactly the same as on the show! What a coincidence! I’m definitely going to try them. Thanks very much!


  25. I live just shy of 7000 ft elevation and am always looking for a tried and true high altitude recipe for baking just about anything. I watched that episode of the Food network show, too, and wondered about a smaller batch. I used all your proportions, using buttermilk and adding 1/8 t. cream of tartar. I used the whole cup of milk, rolled dough out to about 1″, cut about 2.5″ biscuits and baked at 425. I needed a little extra time. Took them out at 9 minutes, pulled one apart and the middle was just ever so slightly underdone. So I put the rest back in the oven. Didn’t time it exactly, but I think it was 3-4 minutes longer. The biscuits then came out perfect. More golden, nice and “mile high” fluffy, superb for sopping up gravy but we just had them for breakfast with jelly and honey. (Not jelly & honey together.) Thanks!

  26. These biscuits are the best in the world. I have a friend that makes wonderful biscuits, and I was about to finally breakdown and ask her for her recipe; but I googled ‘soft, flaky, fluffy biscuits’ and found yours. Even though I knew that folding dough multiple times was great for making flaky puffed pastry,

    I hesitated to try your recipe for a while, because all my life I have been told to handle biscuit dough very little if I wanted my biscuits to be light. So, I tried, instead, another recipe that was suggested in your “Comments” section. That recipe used frozen butter, like yours does, cream of tarter and honey; the biscuits are put together in the food processor. Those biscuits were the best I had ever made…but I still wondered about yours.

    So, I read the comments on your blog again; everyone had good things to say…again :D; I decided to believe them and give it a go.

    I did combine elements of both recipes: your ingredients, her food-processor style, your kneading, rolling, folding (repeat, repeat, repeat, repeat), her cutting with into squares with a knife instead of using a biscuit cutter.

    OMG, the results were amazing! I’ve made this recipe three times in the past week–once with buttermilk, the second and third times with reconstituted powdered milk (they were what I had on hand at the time)–and every time they have come out of the oven large, brown, soft, fluffy and flaky. Simply the most beautiful biscuits I’ve had! And even though my friend’s biscuits are to die for, I now feel no need to ask her for her recipe. Thanks to you, mine are just as good–or even better πŸ™‚ I think I’ve gained five pounds in just as many days. LOL

    My husband, sister and best friend all say that these are the best biscuits that they’ve ever tasted. Thank you so much for sharing!

  27. I have baked biscuits for 30 years and this is by far the best I have seen or tasted. My grandmother used the same recipe. However she did not layer or use butter frozen. The butter or Crisco was at room temp. I love it and everyone at church thinks I hung the moon. You go girl!!!!!!!!!!!!!!!!!!!!!

  28. Hello, Im Sonja coney, just an ordinary homemaker and mother of two teenage boys. When making biscuits, do not handle the soft dough too much with your hands. also, remember to put the biscuits in the oven touching together so they rise high and fluffy. I put mine in a 9″ inch baking round baking pan or use a square or rectangle baking pan to cook biscuits in or best of all is a greased well cast iron skillet in the oven. I have made many high and fluffy biscuits here, my sons enjoyed everyone. Hope this helps all. I usually bake mine at 425F.

    Thanks to all for sharing your stories!

  29. These are fabulous and their my go-to recipe every time I make biscuits. Grating the frozen butter and folding the dough are key tips. Thanks for the recipe!

  30. i just made these for supper and they were so delicious! Light, fluffy….. Loved them ! Glad to have the recipe!

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