Fluffy Biscuits Recipe
- 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
- 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.
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.
Reviews for Fluffy Biscuits
"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!"
"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."
"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."
"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!"
"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."
"I used half butter and half lard. Delicious!!"
"Very nice. ... what a great find!!!"
"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!!"
"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."
"These biscuits turned out very light and fluffy but had very little flavor. I'm still searching for the perfect tea biscuit!"
"I used butter and 2 1/2 c. Flour, plus more for kneading but they came out great! My new favorite."
"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!"
"So easy and they are yummy"
"Best biscuit recipe EVER!!! So easy and quick. Definitely a keeper! Thank you!"
"These turn out perfect every time! Just love them!"
"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"
"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."
"Great fluffy biscuits. I think the kneading makes the difference, but still quick."
"The best bicuit recipe ever!! my whol family loves it! thankyou!"
"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."
"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 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."
"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!"
"These biscuits turned out hard, flat, and tasteless. I followed the recipe to a T and was very disappointed."
"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!"
"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!"
"Really good flavor and rises nice....light texture too!"
"Very easy, very yummy biscuits. I make them often."
"I make these biscuits all the time. They turn out perfect every time."
"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."
"All my picky guys liked them and they turned out looking just like the picture"
"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"
"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 very favorite biscuit recipe."