fluffy biscuit recipe

The flakiest, fluffiest, best Southern buttermilk biscuits in all the land. This method is foolproof!

Flaky, Fluffy Southern Buttermilk Biscuits

unsalted butter, frozen

unbleached all-purpose flour (measured out with the scoop and sweep method)

baking powder

salt

baking soda

buttermilk

Heat oven to 450°F. Generously grease bottom of a baking sheet with butter or line with parchment paper.

Use a box grater to grate cold butter into a small bowl &#8212; or, cut butter with a knife into very small cubes. Place bowl in freezer.

In a large bowl, whisk flour, baking powder, salt and baking soda until well combined. Add grated butter and, using a pastry blender or 2 knives, cut in butter it&#8217;s the size of small peas. Pour in cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not overmix).

Transfer dough to a lightly floured surface; very gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of other half, and very gently press halves together, shaping into a rough ball again. Repeat 3 times.

Gently shape dough into a rough rectangle about 1-inch thick. Cut dough into 12 equal squares; transfer to prepared baking sheet, spacing biscuits at least 1 inch apart. Place baking sheet in freezer 10 minutes to re-chill dough.

Transfer baking sheet directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy. Serve immediately.

This recipe is THE BEST. It is my go to biscuit recipe. I hate shredding the butter but so worth it. Thank you!

wonderful, I make them every 
Saturday morning.  Only variation, I use WhiteLily selfrising flour and cut the dough into three inch rounds. 
I have shared this link numerous times.  Thanks, Ron

I think I have perfected this recipe!!! I use GF flour &amp; I add an extra 1/4 C. Of buttermilk to make it more sticky but the come out crunchy on top &amp; soft in the middle 

Hi , I made your  biscuits today. They were awesome!!! I followed the recipe to the letter.  
Everything you mentioned made so much sense. Your recipe is definitely a keeper. Thank you so much!!!?

These  were so fluffy and delucious!! My family lived them! Definitely more flaky with the layering dough!! Thanks for the great recipe it's a keeper!!!

you need to modify your font size, how is anyone supposed to read this. its prints so small, I can hardly read it.   The biscuits are great, print is too small for me.

These were the best biscuits I’ve ever made1 Followed all of your steps, shredding the butter, freezing the biscuits before baking, folding, etc and they were perfect! My new go-to biscuit recipe.

These are exactly as described! Awesome! I normally don’t like biscuits so I keep looking for a good recipe to try, and this is it!! 

These turned out fantastic!! I forgot to rechill them before putting in the oven and they were still great! Excellent recipe. They were fluffy inside with a crunchy outside (I used salted butter and they turned out tasty), will definitely be making these again! 

I also did not chill and used salted butter, they turned out better then store bout. Then brushed with melted butter. Oh my gosh tasty biscuits, will make again.

The lightest, fluffiest, flakiest, melt-in-your-mouth biscuits you&#x27;ll ever eat! Thanks to a trio of leavening agents, plenty of butter, and buttermilk, these EASY biscuits will become a family FAVORITE in no time! Serve them in place of regular biscuits or dinner rolls, or make them for a special brunch or holiday meal, and I promise no one will eat just one!

Angel Biscuits

milk

sugar

water

active dry yeast

lemon juice

all-purpose flour

16 tablespoons cold unsalted butter, cubed

shortening cubed**

full fat sour cream (full fat Greek yogurt may be substituted)

heavy cream (for brushing before baking)

butter

To a large mixing bowl, add 1/4 cup milk, 2 teaspoons granulated sugar, all the active dry yeast (yes, it&#x27;s tablespoons and not teaspoons), and whisk to combine. Tips - Warm the milk according the temperature on the package directions on the brand of yeast you&#x27;re using. The temp can vary from brand to brand. For this recipe, in general I aim for between 105-110F. Check the temp with a digital thermometer and do NOT guess. Proof means &quot;to prove&quot; that the yeast is alive and well. You will know this if the mixture turns bubbly and frothy looking. If it does not, it means that the yeast isn&#x27;t alive and your biscuits won&#x27;t rise later on. So you need to start over until you see bubbles and a frothy looking mixture.

While the yeast is proofing, in a separate medium bowl or large glass measuring cup, add the remaining 2 cups milk, lemon juice, stir to combine, and let stand for about 5 minutes, or until milk curdle. Tip - You are making buttermilk here by souring regular milk. This is an essential step for the recipe so don&#x27;t skip it!

After the yeast has proofed, add the milk/lemon juice/homemade buttermilk mixture to the yeast mixture and stir to combine.

Add the sour cream and stir or whisk to combine; set aside momentarily.

To a separate very large bowl, add the remaining sugar, flour, salt, baking powder, baking soda, and whisk to combine.

Add the cold butter and shortening to the dry ingredients.

Using a pastry cutter or two forks, cut in the butter and shortening into the flour mixture. Tips - The mixture is still going to be very dry and sandy looking after cutting in the butter and shortening, so don&#x27;t presume that it&#x27;s going to come together like a pie crust dough, because it&#x27;s not. It&#x27;s okay to leave it very crumbly and dry looking because the next step will take care of it.

Pour the wet yeast and buttermilk mixture over the dry ingredients, and using a wooden spoon, stir to combine. It&#x27;s a very wet and sloppy mixture.

Turn the dough out onto a well-floured, clean countertop or work surface.

Using your hands, fold the dough together until it&#x27;s no longer sticky, but still soft. Tips - The dough is intended to be a very wet, sticky, and tacky dough which creates lighter and fluffier angel biscuits. However, if it&#x27;s too ridiculously wet and moist to work with, you can add an additional 1/2 to 3/4 cup flour (or as needed), adding a little bit at a time and working it in, bit by bit, until the dough comes together.

Once the dough is no longer sticky, using your fingertips, press it out into a 1/2-inch thick large rectangle.

Use a 3-inch biscuit cutter (or 4-inch, noting you&#x27;ll yield about a dozen less biscuits), and cut the biscuits out as close together as possible.

Place the cut biscuits on a well-sprayed, large baking sheet with a lip or two smaller baking sheets. Tip - Make sure it has a bit of a lip or edge, something that prevents the biscuits from sliding off.

Fold the remaining dough together with your hands and press it out, then cut out the final biscuits from the remaining dough. You should get about 32 biscuits total. Tip - It&#x27;s okay if they&#x27;re very close together and touching.

Cover the baking sheet(s) with plastic wrap. Tips - Spray the underside or the side that comes in contact with the biscuits with cooking spray so it doesn&#x27;t stick, and allow for them to rise for 1 hour. They&#x27;ll rise faster/better if your kitchen is on the warmer side. If it&#x27;s colder, you may want to give them an extra 15 minutes or so.

In the final 20 minutes or so of rising, preheat your oven to 400F.

Before baking, using a pastry brush, brush the tops of the biscuits evenly with the heavy cream.

Bake the biscuits on the center rack of your oven for about 18 minutes, or until lightly golden browned. Tip - Rotate your pan once midway through baking for more even baking and better results. Because this is a hot oven and a delicate dough, start checking at 15 minutes to make sure they&#x27;re not done early, just in case.

Optionally brush baked biscuits with melted butter.

Allow biscuits to cool sufficiently to serve immediately, or cool them completely on a wire rack. Extra biscuits will keep airtight at room temp for up to 3 days, or in the freezer for up to 3 months. I do not recommend storing them in the fridge as they will just dry out and harden prematurely.

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