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!
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.
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:)!