Fluffy Biscuits Recipe
Fluffy Biscuits Recipe photo by Taste of Home

Fluffy Biscuits Recipe

Publisher Photo
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.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

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

Nutritional Facts

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.

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.
Originally published as Fluffy Biscuits in Taste of Home August/September 2003, p35

Nutritional Facts

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

AVERAGE RATING
   (40)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 7, 2014

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

MY REVIEW
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
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
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
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."

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