Fluffy Biscuits Recipe | plate with a stack of fluffy biscuits

The Best Fluffy Biscuits In 5 Easy Steps

Fluffy biscuits hot out of the oven spread with butter melting down the sides. A jar of grandma’s homemade preserves filled with the delicious taste of summer berries ripe on the vine and a bowl of molasses and butter are your current choices as you stare down at this beauty with your mouth starting to water just imagining taking your first bite of this delicious fluffy biscuit.

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Fluffy Biscuits | photo of fluffy biscuits on a dark wooden board

 

Biscuits will forever remind me of grandma and Saturday mornings. The eggs are cooked and the smell of bacon and coffee is in the air.  Grandma has on her pretty apron and is bending over the oven pulling out these beautiful fluffy biscuits from the oven. They are like a perfect cloud.  She smiles at me as I walk into the room and tells me breakfast is done and to come and get some. The smile on my face couldn’t get any bigger.  I call my sister to come quickly while the biscuits are hot because breakfast is ready!

 

What are the 4 types of biscuits?

 

There are rolled biscuits, drop biscuits, scones, and shortcakes.

 

What is the best fat for biscuits?

 

The best fat for flaky biscuits is lard.  The fat for the most flavor would be real butter.  

 

What is the best flour to make fluffy biscuits?

 

In the southern United States the answer would be White Lily All-Purpose Flour milled from extra-fine, soft, red-winter wheat.  We however use King Arthur All-Purpose flour for all of our baking.

 

Why are my biscuits hard?

 

Overcooking your biscuits can make them hard.  Overworking your dough and adding too much flour to your dough can also make for tough biscuits.

 

What you will need to make fluffy biscuits

 

 

Grandma’s Fluffy Biscuits Recipe

  • 2 cups of buttermilk or 2 cups of milk with 2 Tablespoons of white vinegar
  • 4 cups of white all-purpose flour sifted
  • 2 Tablespoons of non-aluminum baking powder
  • 1/3 – 1/2 teaspoon of baking soda
  • 2 pinches of pink Himalayan salt or whatever salt you have
  • 1- 1 1/2 Tablespoons of sugar
  • 1 stick of ice-cold  frozen butter grated or just a cold butter sliced or 1/2 cup of lard
  • extra butter for inside the biscuits
  • Molasses, jelly or preserves (optional)

 

Directions for fluffy biscuits

 

  1. If you don’t have buttermilk measure 2 cups of milk and to that add about 2 tablespoons of plain distilled white vinegar. Set this aside and it will clabber your milk and you can use it as you would buttermilk.
  2.  In a large bowl sift your all-purpose flour, baking soda, baking powder, and salt.  Add to this your sugar.  Stir to incorporate well. 
  3.  With a cheese grater grate your frozen butter into your flour mixture. If you don’t have your butter frozen take one right from the refrigerator and slice it. Using your fingers work it into a coarse meal. Do not overhandle. 
  4. Add milk and mix.
  5. Flour your counter with extra flour lightly. You don’t want to add too much or your biscuits will be too dry.  Roll out as thick or as thin as you like.  Take a biscuit cutter and push it down straight into the biscuit dough being sure not to twist the biscuit cutter and seal off the edges of your dough and stop their proper rising.  Place biscuits on a cookie sheet, casserole dish, or in a Dutch oven.
  6. Preheat oven to 400 F.
  7. Bake for 12 -15 minutes depending on your oven.
  8. Place a slice of butter on a plate and pour a dollop of molasses. Stir and put on your biscuit or put some of grandma’s delicious preserves on top. 

 

Print Recipe Here

The Best Fluffy Biscuits

photo of the Rosevine Cottage Girls with their animals goats,

Delicious fluffy biscuit recipe like grandma made.

Ingredients

  • 2 cups of buttermilk or 2 cups of milk with 2 Tablespoons of white vinegar
  • 4 cups of white all-purpose flour sifted
  • 2 Tablespoons of non-aluminum baking powder
  • 1/3 - 1/2 teaspoon of baking soda
  • 2 pinches of pink Himalayan salt or whatever salt you have
  • 1- 1 1/2 Tablespoons of sugar
  • 1 stick of ice-cold  frozen butter grated or just a cold butter sliced or 1/2 cup of lard
  • extra butter for inside the biscuits
  • Molasses, jelly or preserves (optional)

Instructions

Directions for fluffy biscuits

If you don't have buttermilk measure 2 cups of milk and to that add about 2 tablespoons of plain distilled white vinegar. Sit this aside and it will clabber your milk and you can use it as you would buttermilk.
 In a large bowl sift your all-purpose flour, baking soda, baking powder, and salt.  Add to this your sugar.  Stir to incorporate well. 
 With a cheese grater grate your frozen butter into your flour mixture. If you don't have your butter frozen take one right from the refrigerator and slice it. Using your fingers work it into a coarse meal. Do not overhandle. 
Add milk and mix.
Flour your counter with extra flour lightly. You don't want to add too much or your biscuits will be too dry.  Roll out as thick or as thin as you like.  Take a biscuit cutter and push it down straight into the biscuit dough being sure not to twist the biscuit cutter and seal off the edges of your dough and stop their proper rising.  Place biscuits on a cookie sheet, casserole dish, or in a Dutch oven.

Preheat oven to 400 F.

Bake for 12 -15 minutes depending on your oven.

Place a slice of butter on a plate and pour a dollop of molasses. Stir and put on your biscuit or put some of grandma's delicious preserves on top. 

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