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The Most Fluffy and Buttery Biscuits Ever

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You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one!

First and foremost

This is Joanna Gaines’ recipe.

Not mine.

I am simply sharing the amazingness of this biscuit recipe (or what we thought was amazing; you may think otherwise)

Texture of these biscuits

THEY AREN’T FLAKY BISCUITS.

Their texture is tender and more dense and doughy in the center.

If you’re expecting flaky biscuits, please tame your expectations!

What we thought

Joanna Gaines is brilliant. I wish I could take credit for these fluffy, buttery biscuits but I owe all the credit to her.

These biscuits were beyond anything I’ve ever tasted from a biscuit. In fact, these biscuits reminded me of biscuits you get at a southern cafe or a fried chicken fast food place.

I know you might think that it’s demeaning to compare homemade biscuits to a fast food place but I think that’s what she was going for.

She wanted you to be able to make the buttery, tender, fluffy biscuits you get at fast food places or restaurants right in your own home.

You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

About the most fluffy and buttery biscuits ever!

Joanna Gaines certainly achieved what she set out to do. These biscuits were melt in your mouth and I could not get enough of them.

At first I thought I was going to halve this recipe, because it said it made 20, and I’m so glad I didn’t because that would have been a terrible decision.

In one sitting, I ate three biscuits. Everyone who came over had at least two on their plate. I had only eight biscuits left at the end of the night!

You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

What you can serve the biscuits with

I made black pepper sausage gravy to go on top of the biscuits because all biscuits should be served with white gravy, jam, or clotted cream.

I couldn’t find clotted cream around here, even at the British market. I think it was the wedding of Harry and Meghan that caused all the clotted cream to be sold out!

You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

How easy are these biscuits?

The biscuits were pretty easy to make. Standard butter, flour, pastry cutter.

It does require at least 30 minutes chill time so keep that in mind if you are making this for breakfast.

You can keep it in the fridge overnight too if you are prepping ahead of time.

If you are putting them in the fridge overnight, just know they may not rise as high as they normally would.

Can you freeze them?

I would cut them out into biscuit shapes and either put them on a baking sheet lined with parchment paper (if you have the freezer space for a big baking sheet) or put them in a plastic bag then freeze up to three weeks.

You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

Is this THE fluffy biscuit recipe?

I believe they are.

I have made this recipe countless times already and I haven’t had an issue with rise or fluffiness.

They always come out fluffy and tender.

Baking is a science and it can be finnicky.

If your biscuits don’t come out fluffy, there are a multitude of reasons that this could be happening.

I try to address it below and I hope your biscuits come out fluffy!

You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

 

You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

High rise!

They really rise high. I think the key is to use self-rising flour AND additional baking powder AND baking soda.

They were still incredibly tender and fluffy, though.

I can’t stop dreaming of these.

Mine didn’t rise as high as yours. Mine are flat!

Hard for me to say why. There are so many factors.

Did you use buttermilk? It reacts to the baking soda and baking powder to help with the rise.

How old is your baking soda and baking powder?

See below on baking powder for more information.

Did you use self-raising or regular flour?

Truly every oven is different, too. That could affect the rise.

Additionally, overworking the dough can affect the rise too.

Another reason your biscuits might not be as fluffy or have a high rise. The SCIENCE behind baking powder.

The TYPE of baking powder makes a huge difference in your fluffy biscuits.

Baking powders can be fast-acting, slow-acting, or double-acting, depending on the acid or acids they contain, according to Shirley Corriher.

“Some acids react with liquid, while others react with heat. Double-acting powders usually contain two acids—one for liquid, the other for heat.”

And there we have it.

What kind of baking powder did you use?

I use double-acting, aluminum-free baking powder (see more below on aluminum-free).

Aluminum-free baking powders react with liquid and not with heat.

This makes them faster acting because as soon as you add the liquid (buttermilk, which has acid in it so it reacts kind of like how when you mix baking soda and vinegar together), you gotta move fast and get these into the oven promptly because most of the bubbles (reaction) are released shortly after mixing.

However, if you use baking powders with aluminum, their action is delayed until you put them in the oven.

So there is definitely a trade-off.

If your biscuits are flat or not as fluffy or high-rise as mine, I highly suggest you take a look at your baking powder!

You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

Mine have a metallic taste

I highly suggest using aluminum-free baking powder.

Since you are using so much baking powder in this, if you don’t buy aluminum-free (I think they mostly all are aluminum-free these days but check the label), you’ll get that metallic taste.

There isn’t enough salt in these

Honestly, this is not my recipe. They’re Joanna Gaines’. I made them just as written and we didn’t think they needed more salt.

There’s already so much salted butter in this that I feel if I added more salt, I would be eating straight salt.

Everyone’s salt preference is different, too. If you are used to eating higher sodium food, then your tastebuds will automatically think something less salty is bland.

If you think these need more salt after tasting them, I would suggest adding a sprinkle of salt to your biscuit before you take a bite or sprinkle it on top of the butter or jam.

You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

I would have kept the entire tray for myself had it not been for cookbook club ;)

You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

 

You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

Go grab all the ingredients and these biscuits this weekend. You will NOT regret that decision. Not one bit.

Other recipes to go along with these fluffy biscuits!

Blackberry lemon jam or blueberry lavender jam on top of these biscuits would be the perfect addition with some salted butter or clotted cream!

Jalapeño mango jam would be a spicy, sweet yet flavorful kick!

Vanilla honey peach butter sounds so decadent and good.

You'll want these biscuits on your breakfast table! They're so fluffy, buttery, and incredibly tender. You won't be able to just eat one! #biscuits #breakfast #breakfastrecipes

The Most Fluffy and Buttery Biscuits Ever

These biscuits rival any restaurant or fast food joint. They're so tender, fluffy, and buttery. They're the best biscuits I've ever made at home!
4.43 from 45 votes
Prep Time: 25 mins
Cook Time: 20 mins
Chill time:: 30 mins
Total Time: 45 mins
Servings: 20 biscuits
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Ingredients 

  • 4 cups self-rising flour, plus more for dusting
  • 2 tablespoons baking powder, (see blog post above for more details; use double-acting, aluminum-free baking powder)
  • 1 teaspoon baking soda
  • ¾ pound (3 sticks) SALTED butter, cold, cut into 1/2-inch cubes
  • 2 large eggs, beaten PLUS 1 large egg for brushing
  • 1 ½ cups buttermilk, plus more as needed and for brushing

Instructions

  • 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 two 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 1 tablespoon of 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.

Video

Notes

Several have noted that this recipe "lacks salt."
Truthfully, this isn't my recipe. It's Joanna Gaines' and I have made this countless times and haven't had an issue where it tasted bland.
This recipe uses SALTED butter AND self-rising flour which has salt in it already. It's hard for me to gauge what someone's sodium preference is. If you tend to like things saltier, I suggest adding 2 teaspoons of Diamond kosher salt to the dry mixture but again, I haven't made this with the addition of salt so I can't be positive it'll thus come out "too salty."
Perhaps a safer way is to brush melted butter on top then sprinkle with kosher salt on top after tasting the first biscuit and seeing if you need the additional salt.
From Magnolia Table cookbook by Joanna Gaines

NUTRITION FACTS

Serving: 1 biscuit | Calories: 236 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 14 g | Saturated Fat: 9 g | Fiber: 1 g | Sugar: 1 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Breakfast/Brunch
Cuisine: American
Keyword: biscuits, butter, fluffy

There is an affiliate link in this post.

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Recipe Rating




Emily

Monday 15th of March 2021

Perfect biscuits. I followed this recipe to a T . I made my own buttermilk with 2 tablespoons of real squeezed lemon juice and 2 cups of 1% milk so I had enough for the dough and then left over buttermilk to mix with the egg at the end, which is what you use to brush on the pre baked biscuits right before popping them on the oven. I only refrigerated the dough for 30 minutes which is what the recipe states (at least 30 min of sitting in fridge before using ), and that worked out perfectly ! Great recipe !!!

Ali D

Monday 1st of March 2021

Do you think this recipe would double well? I know some recipes do not do well when doubled. Thanks.

Julie Chiou

Wednesday 3rd of March 2021

yes, i believe this recipe would double well

Althea W

Monday 22nd of February 2021

Great tasting biscuits and I followed the recipe exclusively. Will be very delicious with jam. I also made some of them mixed with cheddar and thyme!

Vicky

Sunday 14th of February 2021

Dear Julie, As they say in the South, "bless your heart." You shared a recipe you loved, put a "jump to recipe" button right at the top of the page, and shared an incredible number of tips and yet there were more negative comments than I believe I've ever read on a post (and I always read comments on recipes.) Seriously? I would love to have a blog but wouldn't be able to handle the meanness. Life is hard enough these days; can't we just be kind? It's a recipe, for Pete's sake! If it's a fail is it really going to bankrupt anyone? Thank you for hanging in there, Julie. Keep up the good work!

Denna

Friday 5th of February 2021

YES, lacks salt!!! However some people can not have that much salt. I did add butter to the tip and sprinkle a pinch of pretzel salt on top. Then I brushed the second batch with soft butter on top and sprinkled with a dusting of parmesan cheese from any grocery store shelf. All depends on what your making to go with your biscuits really. I also used whipped egg whites instead of the whole eggs. It made a layered type biscuit. We had left over biscuits so we decided to make Nantucket style breakfast sandwiches with the leftover biscuits. We cut them in half (cold or room temperature). Brushed soft butter on the cut side and placed the cut side down in a cast iron frying pan on a low to medium heat. Just to put a light slow cooked crust on the cut side- then sprinkled course sugar on the cut side and served with cinnamon and/ or warm maple syrup. We also had fresh honey for an option as well. They are the best all around Biscuit!!! We made ours with a larger open ended can. (Crushed tomato can) The biscuits were the perfect size to use as a meal alone. Just add sausage and gravy.