Light and Fluffy Biscuits

"If you like biscuits, I am sure you will like this one. I can't tell you how many batches I baked to come up with this recipe. I wanted to make a light, fluffy biscuit that didn't choke you on the way down and I finally achieved my goal. They are great with gravy."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Annacia photo by Annacia
photo by Nicki D. photo by Nicki D.
photo by Paul S. photo by Paul S.
photo by Nicki D. photo by Nicki D.
Ready In:
30mins
Ingredients:
7
Yields:
24 24 BISCUITS
Serves:
12
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ingredients

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directions

  • Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
  • beat eggs and milk with fork and mix with dry ingredients.
  • mix lightly then turn onto a well floured surface. the dough will be moist so you will have to spinkle with a little flour. knead 20 times.
  • roll to 3/4 in thick. cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other. brush top with butter or margarin.
  • bake in 450 degree preheated oven for 15 to 18 minutes.
  • remove from oven and let cool 5 minutes then place on cooling rack.

Questions & Replies

  1. I have tried to copy one of your recipes on a 3 x 5 format but selecting that size, the recipe will not print on that selection. Could you please tell me how to correct the 3 x 5 request?
     
  2. What size biscuit cutter did you use for 24 biscuits?
     
  3. Is the 12 tsps of baking powder correct? Really seams like alot.
     
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Reviews

  1. So good! Came out fluffy, although I thought they were going to be heavy because of the dough weight. But I took my first bite and had to look at the biscuit I just bit in to like, "I made this?!" LOL Sooooo happy I tried this recipe, will definitely use it again. May never buy biscuits again.....
     
  2. Awesome... But I only needed 4 teaspoons of baking powder and I used real butter!
     
    • Review photo by Paul S.
  3. I'm glad I found this recipe. It was really delicious! I used buttermilk instead of regular milk and unsalted butter since I didn't have Crisco in my pantry. The biscuits turned out perfectly delicious - light and fluffy!
     
  4. Really wonderful biscuits. This was the first time that I added an egg to my biscuits (and I've made a lot of biscuits in my time) and it does add a more rich taste. I made 12 of these for Easter dinner and the 4 people at the table were 3 short of wiping out the entire dozen. I think that for my own taste I might not add the Splenda next time but my 3 guys thought they were perfect as written. Their opinions, ease of preparation and their lovely outcome are plenty to rate this with the full 5 stars.
     
  5. I've been experimenting with biscuit recipes for a while, and could never get them quite right, but THESE are outstanding! They rise nice and high, light and fluffy without being too dense. Perfect texture and taste. A must try!
     
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Tweaks

  1. I used buttermilk instead of regular milk and unsalted butter instead of Crisco since I didn't have any available in my pantry.
     
  2. I didn't have butter flavored shortening. I used plain shortening and two tablespoons of Nutritional Yeast. The yeast adds a slight cheese flavor and is packed with B vitamins.
     
  3. I made my own buttermilk. 1 TBL spoon of white vinegar to your cup of milk and let sit for 5 mins. I also used salted butter and omitted the salt instead of crisco.
     
  4. If you are dairy free a great substitute instead of milk is almond milk. It gives the biscuits a great nutty flavor!!
     

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