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Homemade Fluffy Biscuits Recipe

Author: Kelly the Kitchen Kop



  • Preheat oven to 450*.
  • Put the first 5 ingredients in a food processor and mix, then add in the butter and mix.  Add the milk a little at a time, just until the dough clings together.  If it feels too dry add a bit more milk, you'll want it to hold together but still be a smooth dough without being wet or sticky.  Turn it out onto a floured countertop.  Using a rolling pin and roll it into a rectangle, using enough flour so it's not sticky, roll gently and not too much or they won't turn out fluffy.  Fold the dough over onto itself, flatten again and do this 4-5 times so you end up with dough about 3/4-1 inch thick and about 8-9" by 10-11" rectangle.  (You're forming the fluffy layers to make the light puffy biscuit.)  Use a glass about 2.5" diameter to cut out circles and place onto a parchment paper lined or buttered cookie sheet (never Teflon) -- they can be touching just on the sides to get them all onto one pan, but not smooshed together.  With the pieces leftover just lightly smush them together and either roll them and flatten into a biscuit shape with your hands, or use the glass to cut circles into the rest of the smushed-together dough until it's all gone.  Those last ones won't look as pretty as the first, but they'll taste so good no one will care.  :)
  • Bake for 11-13 minutes or until a nice golden brown, that's how you'll know they're done on the inside.

Adapted from my Better Homes & Garden's cookbook -- here are some variation suggestions they listed for these homemade fluffy biscuits:

  • --For cornmeal biscuits replace 3/4 cup cornmeal flour for some of the other flour.
  • --For garden biscuits add in 2 Tablespoons finely chopped carrot, 1 Tablespoon finely chopped parsley, and 1 teaspoon finely chopped green onion to the mixture.
  • --For sour cream biscuits use 1 1/2 cup sour cream for part of the milk.
  • If anyone has tried these variations, let us know how they come out!