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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
4.4 from 43 votes
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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!
Prep Time: 25 mins
Cook Time: 20 mins
Chill time:: 30 mins
Total Time: 45 mins
Course: Breakfast/Brunch
Cuisine: American
Servings: 20 biscuits

Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.

Calories: 236kcal
Author: Julie Chiou

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
  • 3/4 pound (3 sticks) SALTED butter, cold, cut into 1/2-inch cubes
  • 2 large eggs, beaten PLUS 1 large egg for brushing
  • 1 1/2 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
The Most Fluffy and Buttery Biscuits Ever
Amount Per Serving (1 biscuit)
Calories 236 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g45%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.

There is an affiliate link in this post.

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Recipe Rating




Bud

Saturday 16th of January 2021

I have made these several times and really like them. My wife and I took a group of kids from church to the camp I work at and made 225 biscuits to use for retreats that are coming out. I've made them at work before and had them declared the, "best biscuit ever made at this camp." I am looking forward to serving them again and I intend to make up enough and freeze them to use for all our retreats and our summer camps.

Cindy

Saturday 16th of January 2021

Recipe definitely needs salt added!! They’re very bland tasting

Rosie

Friday 15th of January 2021

Wow - these were my favorite biscuits ever. I mean - whoa. Thank you for sharing the recipe of Joanna Gaines. Your pictures and tips did her recipe justice! I loved these so much. We demolished them with raspberry/apricot jam. I can’t wait to make another batch to enjoy with gravy!

I am so wowed. I wish I could write more but then it would just become a rant in your comments...

Oh - only change I made was using prepared buttermilk from dehydrated mix.

MiKay Mc

Friday 8th of January 2021

These are absolutely fabulous! Next time I will add 1/4 tsp salt and top with butter. A must try recipe!!

Dj

Sunday 10th of January 2021

@MiKay Mc, use salted butter on top if you choose. Controls the amount for each person. Some with salted and some with unsalted. See which works with everyone

ChrisW

Wednesday 6th of January 2021

I've made these 3 times now and I think I've finally figured it out. The wooden spatula is a must as is a new pastry blender. Grating butter, while different, didn't work for me as they came out too buttery. I'm at a mile high elevation, using King Arthur Unbleached flour, adapting it with 1 1/2 t and 1/4 t salt per cup for the DIY self-rising flour. To me the secret was getting the dough wet enough and forming it into a nice ball before getting it in the fridge for at least 30 minutes. Working speedily to get these in the oven seems a key and these are now rising well, though I'm cutting them a little more than 1/2 inch thick with 2 3/4 cutter. Personally, I've never had a bad biscuit, and I think these are great. My one question is the perfectionist in me would like these to be flat an top rather than most being slanted. I tried the rolling pin right at the end and it definitely helped, but still would like to see the majority flat. But again that's minor. Thanks for this.