Failproof Fluffy Butter Biscuits Recipes

THE MOST FLUFFY AND BUTTERY BISCUITS EVER

Steps:

• In a large bowl, whisk together flour, baking powder, and baking soda.
• Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.
• Stir in the beaten eggs with a wooden spoon until just combined. Then pour in the buttermilk until the dough comes together into a sticky mass. You may need more buttermilk if it's still too dry and there is flour still at the bottom of your bowl. I ended up having to add in 1/2 cup more. DO NOT add 1/2 cup more all at the same time. Do 1 tablespoon at a time until the right consistency is reached.
• Cover the bowl and refrigerate for at least 30 minutes.
• When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
• Dust a little flour onto your work surface then put the dough onto the work surface and use your hands (flour them) to press into a round, roughly 14 inch diameter and 1/2 inch thick. See photos in the blog post.
• Use a floured 2 3/4-inch round biscuit cutter to cut out about 20 biscuits. Reform the scraps of dough into a circle again to cut more.
• Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.
• In a small dish, beat together remaining egg and buttermilk then brush on top of the biscuits.
• Bake for 15-20 minutes, or until the tops are golden brown.
• Let cool slightly before devouring! They're best eaten out of the oven, day of.
• Serve with your favorite sausage gravy, jam, or clotted cream.

FAILPROOF FLUFFY BUTTER BISCUITS

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Slice cold butter into pieces. Combine with sugar, baking powder, and flour.
• 3. Mix (using your hands or a pastry cutter) until the mixture is crumbly and combined.
• 4. Add 1 cup light cream or half and half; knead until just combined.
• 5. On a lightly floured surface, roll out dough to about 1-inch thickness. Using a biscuit cutter, cut out biscuits.
• 6. Place biscuits on an ungreased cookie sheet.
• 7. Brush a little bit of leftover cream on top of each biscuit.
• 8. Bake for approximately 12-15 minutes or until very lightly golden on top. Watch carefully, do not over bake.

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

MADE FROM SCRATCH BUTTER BISCUITS

Steps:

• 1. Preheat oven to 450 degrees. Heavily grease a baking dish or cast iron skillet ( I prefer the skillet). Set aside.
• 2. In large bowl, add flour, baking powder and salt, stirring to mix well. Cut butter into small chunks and add to flour mixture. Cut in butter using the usual pastry method until mixture forms a coarse meal.
• 3. Add 1 1/2 cups whole buttermilk. You may need to add a little more, if mixture seems dry or too stiff. Mix together to form a soft dough and turn out onto a floured board (use all purpose flour for this).
• 4. Knead just about four times (do not over handle) and press down to about 1/2" thickness. Using a biscuit cutter, cut biscuits and place in prepared pan. Bake at 450 for about 13 minutes or until lightly golden.
• 5. Remove from oven and brush tops with melted butter. Serve hot.