Read reviews (18)
Rate recipe
If you're looking for a flaky basic biscuit, this recipe is the best. These golden-brown rolls bake up tall, light and tender. Their mild flavor tastes even better when the warm biscuits are spread with butter or jam. —Nancy Horsburgh, Everett, Ontario
This recipe is:
Quick
Nutritional Analysis: 1 serving equals 168 calories, 9 g fat (2 g saturated fat), 20 mg cholesterol, 244 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Fluffy Biscuits in Taste of Home August/September 2003, p35
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Apr. 13, 2013 by Tammyfaye
I have been looking for years for the perfect tea biscuit. My looking is finally over!! These biscuits turned out light and fluffy and were so simple to make. Just had 2 topped with rhubarb jelly along with a cuppa tea...absolutely delicious. Definitely a keeper recipe....Many thanks for sharing, Nancy.
Reviewed on Mar. 04, 2013 by abreendre
Great fluffy biscuits. I think the kneading makes the difference, but still quick.
Reviewed on Jan. 23, 2013 by T.B
The best bicuit recipe ever!! my whol family loves it! thankyou!
Reviewed on Jan. 01, 2013 by jeanemed
I've made lots of biscuit recipes. This one is the best. I like it best with butter instead of shortening. Excellent. I don't think you could make a mistake with this one.
Reviewed on Dec. 09, 2012 by Spritzer
I have made many biscuit recipes, and none have turned out so good as this, and so simple to make! Plus I used butter, since I didn't have shortening, AND I used gluten-free flour, which is notorious for making baked goods too hard. Definite favorite, and will be saved. One thing I learned from one of my recipe books, is that if you mix the dough too much, it will lose it's fluffy consistency when baking. Just a tip, that worked for me!
Reviewed on Mar. 21, 2012 by yumz
My most used and best loved biscuit recipe! Just be careful if your oven cooks a little hot to adjust temp down to 425 and keep a close eye on it. Also, some cookie sheets I own will tend to brown the bottoms too much. My favorite cookie sheets for these are Farberware that have a nonstick finish but the finish isn't very dark.
Reviewed on Feb. 29, 2012 by Chocolateeyes
I have had the same recipe for years and it is my favorite biscuit recipe! Tonight I made them again and made a double batch using 2/3 cup of past date whipping cream and 2/3 cup of hazelnut coffee cream....delicious! Now, when I need biscuits for a dessert I will use a flavoured coffee cream. DELICIOUS!
Reviewed on Jan. 13, 2012 by shmsimpson
These biscuits turned out hard, flat, and tasteless. I followed the recipe to a T and was very disappointed.
Reviewed on Jan. 02, 2012 by AshCakes
This is THE best batch of biscuits that I ever made! I will never buy biscuits again. They came out just like the picture. They were so light and fluffy. Not to mention how delicious they are!
Reviewed on Dec. 04, 2011 by moisarah
This is the best biscuit recipe ever! I even forgot to cut in the shortening before the wet ingredients. I cut it in the best I could and they still came out fluffy and tender! Yum!
Reviewed on Sep. 28, 2011 by felinaaa
Really good flavor and rises nice....light texture too!
Reviewed on Mar. 13, 2011 by jesskat3
Very easy, very yummy biscuits. I make them often.
Reviewed on Feb. 11, 2011 by rhiler
I make these biscuits all the time. They turn out perfect every time.
Reviewed on Oct. 06, 2010 by wooley ewe
I made them with a group of young girls in a baking class and they turned out wonderful. They all loved them. I will be making more of them.
Reviewed on Jul. 20, 2010 by home with the boysx4
All my picky guys liked them and they turned out looking just like the picture
Reviewed on Feb. 25, 2010 by Kelowna
M-m-m, that was the comments at the dinner table when I made these. I don't know what the secret is, but it worked and I have made many (not so great) biscuits in my time. .....jj
Reviewed on Aug. 13, 2009 by Tiel_Mom
Very tender biscuits that have a light, buttery, taste with a touch of sweetness. They also stay fresh and soft for more than 1 day. I used a heart shaped cookie cutter and the presentation was lovely. Make sure you cut the biscuits very thick, 3/4 to 1 inch thick as they do not rise as much as buttermilk biscuits. You can definitely see the layers and pull the biscuits apart. I also think that this recipe could also be used for making tea biscuits, by adding raisins and topping with a vanilla glaze.
Reviewed on Feb. 15, 2009 by noboty
My very favorite biscuit recipe.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013