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Fluffy Biscuits Recipe

Fluffy Biscuits 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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings

Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 large egg
  • 2/3 cup 2% milk

Directions

  • 1. In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Whisk egg and milk; stir into dry ingredients just until moistened.
  • 2. Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet.
  • 3. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 1 dozen.

Nutritional Facts

1 each: 166 calories, 9g fat (2g saturated fat), 19mg cholesterol, 245mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 3g protein

Reviews for Fluffy Biscuits

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MY REVIEW
djade1123
Reviewed Jun. 9, 2016

"Just made these biscuits and we really enjoyed them. My 3 year old daughter kept telling me I made yummy pancakes lol. Definitely a keeper"

MY REVIEW
KookieB
Reviewed May. 15, 2016

"Just tried this recipe after looking online and trying many recipes.

They came out great and a keeper for sure. Easy! 5 * Glad I doubled it!"

MY REVIEW
RTSW8078CJ
Reviewed Apr. 18, 2016

"These were really bad. I had to toss out the whole thing. All I could taste was bitter bitter baking soda. Is it really meant to have 4 tsp? This can't be right?!?

Omg- as I wrote this I realized my mistake. Baking powder!!!! I'll try again tomorrow."

MY REVIEW
Aquarius_FairyTail
Reviewed Mar. 17, 2016

"Awesome"

MY REVIEW
CharlottePenry
Reviewed Jan. 27, 2016

"I have been making this recipe for years. I originally got it from Allrecipes.com. This is the only biscuit recipe I will use. I couldn't make biscuits worth beans before I found this recipe."

MY REVIEW
dudley2011
Reviewed Aug. 14, 2015

"These were perfect! The only thing I changed, was I sifted the dry ingredients, and baked them on my baking stone on the lowest rack. PERFECT! Thank you!"

MY REVIEW
missgloria967
Reviewed Jan. 17, 2015

"I thought the recipe was generally okay. However, I stuck the biscuits back in the oven a couple of times and they were still mushy on the inside. I thought the flavor was pretty bland, even for a biscuit. Regardless, they were all eaten. They just weren't as good as some recipes I have tried."

MY REVIEW
Marghee
Reviewed Nov. 26, 2014

"I used half butter and half lard. Delicious!!"

MY REVIEW
katherine67
Reviewed Nov. 7, 2014

"Very nice. ... what a great find!!!"

MY REVIEW
deanne36
Reviewed Oct. 26, 2014

"This is the fluffy biscuit recipe I've been looking for!! I used real butter instead of shortening but these were the lightest fluffiest biscuits I've ever made and they tasted heavenly!!"

MY REVIEW
Mamumba
Reviewed Sep. 22, 2014

"This was so easy to make. They turned out light and fluffy and so delicious that the whole dozen was gone in no time! I experimented with my second batch and put dollops of slightly moister batter into a muffin tim. I baked them for a couple of minutes more than the cut biscuits. Once again they were scrumptious."

MY REVIEW
SherryGraves
Reviewed Sep. 5, 2014

"These biscuits turned out very light and fluffy but had very little flavor. I'm still searching for the perfect tea biscuit!"

MY REVIEW
dustsar
Reviewed Jul. 6, 2014

"I used butter and 2 1/2 c. Flour, plus more for kneading but they came out great! My new favorite."

MY REVIEW
s_pants
Reviewed Jun. 22, 2014

"My only complaint is that each time I have made these I only get 8 biscuits instead of 12. I make sure the dough is rolled out to 3/4 inch thickness and I have a 2 1/2 inch biscuit cutter. They are so good, just wish there were a few more!"

MY REVIEW
Pinfox
Reviewed Apr. 1, 2014

"So easy and they are yummy"

MY REVIEW
tawana1956
Reviewed Oct. 26, 2013

"Awesome"

MY REVIEW
cbradbury
Reviewed Oct. 15, 2013

"Best biscuit recipe EVER!!! So easy and quick. Definitely a keeper! Thank you!"

MY REVIEW
peachynonni
Reviewed Sep. 20, 2013

"These turn out perfect every time! Just love them!"

MY REVIEW
dmcox1
Reviewed Jun. 1, 2013

"As others said, this is a "tea biscuit" It has a light texture and is especially delicious with jelly. Be sure to make this nice and thick-mine rose up and looked great"

MY REVIEW
Tammyfaye
Reviewed Apr. 13, 2013

"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."

MY REVIEW
abreendre
Reviewed Mar. 4, 2013

"Great fluffy biscuits. I think the kneading makes the difference, but still quick."

MY REVIEW
T.B
Reviewed Jan. 23, 2013

"The best bicuit recipe ever!! my whol family loves it! thankyou!"

MY REVIEW
jeanemed
Reviewed Jan. 1, 2013

"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."

MY REVIEW
Spritzer
Reviewed Dec. 9, 2012

"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!"

MY REVIEW
yumz
Reviewed Mar. 21, 2012

"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."

MY REVIEW
Chocolateeyes
Reviewed Feb. 29, 2012

"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!"

MY REVIEW
shmsimpson
Reviewed Jan. 13, 2012

"These biscuits turned out hard, flat, and tasteless. I followed the recipe to a T and was very disappointed."

MY REVIEW
AshCakes
Reviewed Jan. 2, 2012

"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!"

MY REVIEW
moisarah
Reviewed Dec. 4, 2011

"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!"

MY REVIEW
felinaaa
Reviewed Sep. 28, 2011

"Really good flavor and rises nice....light texture too!"

MY REVIEW
jesskat3
Reviewed Mar. 13, 2011

"Very easy, very yummy biscuits. I make them often."

MY REVIEW
rhiler
Reviewed Feb. 11, 2011

"I make these biscuits all the time. They turn out perfect every time."

MY REVIEW
wooley ewe
Reviewed Oct. 6, 2010

"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."

MY REVIEW
home with the boysx4
Reviewed Jul. 20, 2010

"All my picky guys liked them and they turned out looking just like the picture"

MY REVIEW
Kelowna
Reviewed Feb. 25, 2010

"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"

MY REVIEW
Tiel_Mom
Reviewed Aug. 13, 2009

"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."

MY REVIEW
noboty
Reviewed Feb. 15, 2009

"My very favorite biscuit recipe."

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