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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. 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!
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!
I just tried this rece & it’s a very easy recipe and they turned out wonderful….
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!
Great tips. I’ll try the added folding and rolling to my original recipe which is very similar to yours. Thanks for sharing!
Those look so good. I dream of being able to make mouthwatering biscuits. I might have to try these for Thanksgiving morning. Thanks.
Oh heavens, I’m going to have to try this. I like my biscuit recipe but they’re never fluffy enough.
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.
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!
Go finger yourself.
GO FINGER FUCK YOUR SELF
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….
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.
Wow and not to mention that the dough tastes delicious. (my favorite part!)
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.
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?
This sounds tasty! I am starting to make it right now…
Thanks for the recipe.
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.
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.
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!!!
Sincerely,
Chakeia
http://www.keiajevents.com (I think I will blog about these on my site if you want to check it out next week)!
PS My husband thanks you too! He had to be the taste tester through all the other trials:)!
You’re an idiot. She won’t be able to use kitchen appliances and bake for at least 9 more years. Slooooow down!
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!
i NOTICED IN YOUR RECIPE THAT YOU USED A LARGE t AND SOME SMALL Ts, is that difference?
1T — I Tablespoon
1t — 1 teaspoon
the best buiscuits EVER!!!!! ;{) MUSTACHE
i LOVE that this recipe doesnt use shortening. i cant wait to try it out!
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…!’
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.
and I believe joy of cooking includes recipes for both
hi, liked your ideas…..you may want to read through your comments as there were a couple that I’m sure you didn’t want there.
going to try with grated cheddar cheese
Just made these and they are rising beautifully. I am going to share on Pinterest
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.
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.
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
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?
These were excellent! Thank you, thank you, thank you! This will be put into my recipe box.
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.
THANK YOU FOR SHARING!!!