These soft fluffy biscuits rise up tall in the oven, with beautiful buttery layers inside, and a little bit of crunch on both the top and the bottom. They are ideal for breakfast sandwiches, alongside your favorite eggs, or simply spread with butter and jam. Of course, these biscuits are great for biscuits & gravy too! I think they’d be great alongside a cozy bowl of soup too.
My son requested biscuits one weekend morning. Biscuits were NOT part of my morning plan, but I obliged. I asked what type of biscuit he wanted. He asked for tall, fluffy biscuits. So I did a quick search. And I found this one from Mom on Timeout. Then I asked my son if that was what he had in mind. Yes, her biscuits looked just right!
I made a couple small adaptations to Mom on Timeout‘s recipe to make it a little easier and quicker to make (since I had other plans for my day). Also, I snuck in just a tish of white whole wheat flour. Enough to boost the fiber just a bit, but not so much that it affects the fluffy texture of the biscuits. I still wouldn’t even begin to call these health food, but sometimes you just need a hot fluffy buttery biscuit, right?
Both my kids loved these. My youngest grumped at me a bit when I asked her if I could use hers to take some pictures. So my pics were a little rushed. But I’ve already had a request to make them again!
Since my kids are quite picky about their biscuits, I want you to know they both say these are REALLY good. My son even eats the leftover biscuits for breakfast on workdays. Toasted, with scrambled eggs. So while I don’t often like to claim that a recipe is “the best”, well, I think these biscuits just are.
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The Best Soft, Fluffy Biscuits
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 10 – 12 biscuits 1x
- Category: Bread
- Method: Baked
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 3/4 cup COLD butter, cut into small pieces
Dry ingredients:
- 2 2/3 cups all-purpose flour
- 1/3 cup white whole wheat flour
- 2 – 3 Tablespoons sugar
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
Wet ingredients:
- 1 egg
- 1 cup milk
Instructions
- Preheat the oven to 450 F. Cut the butter into small pieces and set in the freezer while you gather the rest of the ingredients.
- Put the dry ingredients in a food processor and pulse a couple times to mix. Add about 1/3 of the butter, then pulse to mix, then the next third, pulse again, and then finally the last bit and pulse until the butter is broken up into very small chunks. You do want some visible chunks of butter.
- Pour the butter/flour mixture into a large mixing bowl and stir in the egg and milk. Pour the shaggy bits of dough out onto a floured surface and knead the dough 10 – 12 times or until it comes together. Use a rolling pin to roll it out to 3/4 – 1 inch thick. Cut into biscuits using a biscuit cutter or glass dipped in flour. Gather up the remnants, knead them together and roll out again.
- Set the biscuits on a large baking sheet lined with a silicon baking mat. Bake for 10 – 15 minutes or until puffy and golden brown on top. They are best enjoyed warm out of the oven, but if you have any left over, simply store the cooled biscuits in a bag and toast them to warm.
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Calories: 239
- Carbohydrates: 27g
- Fiber: 1.1g
- Protein: 4.6g
Keywords: Butter, Fluffy, Biscuits
What to serve with biscuits?
My kids love them best with butter and jam!
- Brandied Ginger Apricot Jam – simply delicious
- Caramel Apple Jam – my daughter loves this one
- Five Alarm Apple Hot Pepper Jam – okay most people wouldn’t put hot pepper jam on biscuits, but I would!
A comfy bowl of soup always goes great with biscuits too. Use the biscuits to sop up the remnants in the bowl. Mmmm!
- Sherried Tomato Basil Soup
- Smoky Broccoli Beer Cheese Soup
- Asparagus Crab Bisque
- Zucchini Gorgonzola Soup
- Green Chile Wild Rice Soup
- Irish Seafood Chowder
And of course these biscuits go great with all your favorite egg dishes as well!
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