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


    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
    4.3 from 37 votes

    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 (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 20 biscuits
    Calories: 236kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 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


    • 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.



    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


  • Talyin Meyers says:

    Too wet and way too much butter.

  • Jackie Greig says:

    These truly are not only the fluffiest, but the most delicious biscuits I have made/tasted. I used a the indicated 2 3/4 in cutter for a couple, then used a 3 1/2 in cutter because I am testing them for breakfast sandwiches for my husband and friends hunting trip next weekend. I am sure they will be able to handle egg and sausage or bacon filling.

    • LYNDA says:

      Hey Jackie! I’d love to know how your breakfast sammies held up. You can email me.

  • LYNDA says:

    Hey there! Good Morning from Big Sky country.
    These look and sound skrummy.
    Here’s what I’m hoping for. My sweet Husband loves breakfast stuffed biscuits. Like egg, cheese, sausage, etc. I mean he can knock out a $12.00 store bought box of them in a heart beat. Oh he loves my good cooking but he let’s me sleep in sometimes as I dont sleep often with arthritis. I do have the best Husband. Therefore I love to cook for him. The stuffed biscuits is why I’m choosing this recipe. It describes “dense”. I hope this is what I get. I dont want him with a mess on his plate or lap. Any advice is truly welcome to achieve the biscuit I need. A lo though these clearly will be on my table with peppered, sausage gravy.

  • Diane says:

    I normally do not do reviews or leave comments about a recipe. However, after reading all the comments and there being such a variety of differences I thought I would share my experience. I am an experienced baker, but have never mastered rolled biscuits. They would never be fluffy and flaky, so since this recipe was so different from the ones that I have done I decided to give this one a try.
    I made the recipe as written; however it did not include how you should space them on the baking sheet (touching or not touching). The baking powder I used was double acting and had sodium aluminum sulfate listed in the ingredient list. I rolled some at 1/2 inch thick and some at 1 inch thick. One pan that was 1/2 thick and not touching were flat but the biscuits that were 1 inch thick and touching rose high and were fluffy like I wanted them to be.
    A lot of the comments I read said the biscuits were not salty enough; however, my family found them to be plenty salty, which surprised me because my family usually adds salt to everything. Next time I will probably use some unsalted butter and aluminum free baking powder.
    All that being said this will probably be my go to biscuit recipe.

  • Steve Green says:

    There is plenty of salt in this recipe. As you’ve noted, the Butter is salted; and self-rising flour contains salt (399.9 mgs per 1/4 cup). Buttermilk also has more than 330 mgs of sodium per cup. As a heart patient, I have to limit my sodium as will many of your readers. I suggest not using self rising flour, but instead use 1 1/2 tsps of baking powder plus 1/4 tsp of baking soda per 2 cups of flour. Instead of buttermilk, use 1 1/2 cups of milk plus 3tablespoons of white vinegar and let it set for 10 minutes before using. You won’t taste the vinegar. I would add up to 2 tsps salt to the flour/baking powder/baking soda and whisk or stir vigorously to blend.

  • Tanya says:

    Absolutely loved this recipe

  • Santos Irene Lira says:

    Thank you. Will try this one out. Looks great!

  • Beverly Gicombe says:

    add me to your email list, I love receipes.

  • Rebecca says:

    These biscuits are very tender and delicious! However, you will need a significant amount of flour to be able to work with it which I am fine with but I was not expecting this because the recipe states to add more buttermilk if it is too dry. Thank you for a delicious recipe!

  • pmbourque2 says:

    To salty, did not rise, crumbled-to be fair, living in the coastal south, I can’t biscuits typo rose they for me in Tenn. Hence me searching recipes.

    Very disappointed

    • Rebecca Martin says:

      Self rising flour has baking soda & salt in the flour. I can’t imagine adding baking soda & baking powder. I bet mega salty! Connoisseur of homemade biscuits! Grew up beside my precious Mother making them & my precious Grandmother at her kitchen cupboard on back porch. I am not making this recipe.

      • Adrienne says:

        A connoisseur of biscuit making? Really? But your rude ass comment says you won’t be making this recipe. How can you be a connoisseur or experienced baker when you can’t even fathom adding baking powder and baking soda to the same recipe?

        Next time, keep your unhelpful comments to yourself, noob.

  • charlene tilley snider says:

    I made these biscuits and while they did turn out nice I had butter melting and smoking all over my oven! What did I do wrong?

    • Julie Wampler says:

      you didn’t do anything wrong. there is a lot of butter in this recipe so it comes out of the dough. my only suggestion is perhaps keeping an eye on it and lowering the temperature a little

  • Michele says:

    I made this recipe they came out so good Buttery fluffy my thought someone else made them.

  • Tina says:

    I’ve been searching for the perfect biscuit recipe for a long time and I’ve baked so much that I was about to give up, until I found this excellent recipe! This is truly the most fluffy and buttery biscuits ever!! Also they rise really nice. From now on I will be using this recipe for sure! I notice a lot of people saying that there is not enough salt, but that isn’t true. They have the perfect amount of salt if you like the taste of salt in your biscuits.

  • Anita Davis says:

    I haven’t made them yet. Can’t wait to make them tomorrow!

  • Zakia says:

    Hi tried ur buttery biscuit recipe excellent God bless you

  • TEDINGTON says:

    We’ll start with the are tasty. Mine did not fluff as expected. I suspect that i had used old powder. Will buy new and give it another try.

  • Rebecca Martin says:

    Self rising flour has baking powder in it. Isn’t adding baking powder & soda an overkill? Seems the finished product would taste extra salty! Cook of many years! Lover of made from scratch biscuits! My comfort food! The

    • Julie Wampler says:

      I’m not a baker and this was a recipe review from Joanna Gaines’ cookbook so this recipe is hers and she serves these in her restaurant, Magnolia. Personally, the several times I’ve made them, they’ve tasted fine. Have you made them yourself to say that it is definitely extra salty or are you just judging based on ingredients? You should give it a try if you haven’t.

  • Octavia says:

    True to a restaurant type biscuit. Family enjoyed it. Didn’t fully let them cool to where it could be handled so they were crumbling as they were trying to keep from burning their fingers trying to pick it up. Would be good with gravy or jams. I only mixed in 1 cup of buttermilk. That was enough for me. Will be making again

  • Fifi brown says:

    I grew up in the country, never have I ever eaten a biscuit with an egg in it!

  • Steve Lepacik says:

    Hello! Today while undergoing sequestration from the COVID 19 pandemic I made these biscuits per the directions. They tasted great, but did not rise to the occasion. I think the dough needs to be kneaded several time to allow air into the mix so the biscuits nay rise more.

  • Kirstin says:

    These turned out great! I think I taste the baking powder or soda a little more than I’d prefer (I had to make my own self-rising flour so maybe that’s why???)but it’s still a great biscuit! I halted the recipe and it only made 8 1” biscuits, not 10, which is fine I’m just letting people know:) mine are too crumbly to use for breakfast sandwiches. Fast, easy, yummy, definitely will make them again!

  • Cindy says:

    This might be a good recipe, unfortunately it took so long to find it on your page that I am giving up! Your blog is impossible to navigate and enjoy on an iPhone.

    • Julie Wampler says:

      i’m sorry you feel that way. you found the comments section so it seems like it is navigable in that regard..

  • Michelle says:

    I have not made these yet, but they look just like the biscuits my Mom used to make so I’m very excited to try them. The Covid19 stay at home order has brought out the baker in me! Lol

    QUESTION though, I do not have any buttermilk on hand and we only drink Almond milk. Would it still work if I make buttermilk with my almond milk? AND would unsalted butter be okay?

    • Julie Wampler says:

      unsalted butter should be fine, but you can’t make buttermilk with almond milk. totally different!

  • Elena Ramirez says:

    We tried this recipe and they came out amazingly very soft, buttery, fluffy, and delicious. Would 10/10 recommend this recipe to all my family and friends.

  • Lee Donoho says:

    These are quite literally the best, most wonderful biscuits of all time! My grandmother used to make these flat buttermilk biscuits, but I’m certain that if she had found this recipe this would have been her go to! Thank you, thank you Joanna Gaines!

  • Nell says:

    The dough is chilling, I made it according to plan. Here’s hoping! Can I ask why the egg in the dough? I’m confident there’s a good reason.

    My south Alabama grandmother explained the need for cold. She lived through the Great Depression and heat was often a luxury. Her lard was kept in her cellar so it was cold. Now we heat and cool our homes but then not so much. In summer they put all sorts of things in the cellar.

    • Julie Wampler says:

      i am not sure. this isn’t my recipe. it’s from joanna gaines and i’m not sure why she added egg

  • Jodi Thomas says:

    Great tasting and very fluffy and light biscuits. I cut recipe in half and used half sheet pan. They didn’t rise very high but it’s because I wanted to fill pan. They were incredibly light and tasted great. I will definitely make these again.

  • Cathy Witthoeft says:

    Clotted cream anytime! Biscuits look great-yum

    Easter blessings♥️🙏🙌🏼👍🏻

  • Karla Bean says:

    These biscuits are amazing and are my new go to biscuit recipe ❤️

  • Alex Starr says:

    This made some of the best biscuits my wife and I have ever eaten. I would recommend being careful making them too thick. This recipe WILL make the biscuits rise. Keep a touch of space between them because they expand. During dough handling, don’t touch the dough with anything without a little flour on it. And use FRESH, double-acting baking powder.

    You won’t be disappointed.

  • DaniJ says:

    Easy recipe to follow
    Biscuits turned out amazingly!!!!

  • Maryah says:

    My daughter accidentally added a teaspoon of sugar but it was still great.

  • Jewel says:

    This recipe did not wor for me they just crumbled when you would pick them up what to do

  • Chris Benjamin says:

    I’m sure thz would have came out excellent, had I not used coconut flour, oops.. Unfortunately, during the pandemic we’re in, the shelves in the supermarket were 100% barren of real flour. And since I was dyeing to make this recipe, I thought coconut flour might work n give it a nice added taste. I was soo wrong and the entire batch is in the compost now. I’ll try again soon, w the correct flour next time.

  • Irene Sanchez says:

    They came out beautifully and delicious! My fiancé asked me to do them again! Will be doing them this thanksgiving as well. Unfortunately I did not buttermilk on hand so I substituted the powder buttermilk and they still came out great!

  • Lynn says:

    I love this recipe. I also appreciate that you gave credit to the person that produced this recipe. I have tried this recipe twice and I must say I’ve gotten great results both times. The biscuits are definitely fluffy and because I don’t want my buttermilk to go to waste, I’m about to make them again. I believe I got a different biscuit count this time (12) compared to the first time (20) because I used different cutters. I used a 3.5 in cutter this time and produced some huge fluffy biscuits great for sandwiches. I did bake them both times close together and boy do they rise. I altered the recipe a little by adding 2 tbsp sugar, 1/4 tsp of salt and replaced 1/2 cup salted butter with unsalted. I placed my butter in the freezer until I finished gathering my ingredients and utensils. I much rather grate the butter but until I get a new grater, I’ll cut the butter into pieces which I did for this recipe. I’m thinking about spraying the top of the parchment paper only because the bottom of the biscuits were a bit floury. Still tasted great not too sweet and not too salty. Thank you for sharing.

  • Darryl White says:

    This is my go to biscuits recipe, especially on Sunday mornings.

  • Michael Linville says:

    They came out great. For and old man at eighty, I try to cook for myself. As my wife passed away.

  • Suz says:

    Where is the biscuit recipe?????

  • sherri morgan says:

    do you have to knead the dough?

    • Julie Wampler says:

      no, kneading it will make the biscuit tough!

    • Adrienne says:

      No, but as you roll out your dough, if you fold the dough over itself a few times and roll it out again you’ll get a more flaky biscuit!

  • Adrienne says:

    I would like to know how much baking powder/soda extra I should use of I don’t commonly buy self rising flour?

    • Julie Wampler says:

      For each cup of flour, whisk together with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

  • Joy Evans says:

    Adding baking powder to recipe using self-rising flour is unusual…is this correct?

    • Julie Chiou says:

      yes, this is correct! it gives it extra height

  • Jacqueline Homan says:

    Date for the fluffy biscuits calls for self-rising flower then down in the ingredients that cause for baking powder also also accounts with salt and baking powder is this right

    • Julie Chiou says:


  • Anon Alias says:

    The Recipe is really good and I have this book marked but no one gives a flying poop about your food story. It’s a big headache having to skip all your nonsense to get to the actual recipe. next time just post the dang recipe and stop wasting peoples time. (Wrote this hangry)

    • Trina says:

      I’m sorry. This is a blog. It’s unbelievable to me that anyone would be rude on a blog post for a recipe! If you don’t want to
      Make it, don’t. If you don’t want to read her blog, don’t. Why be rude?

  • Sandra says:

    Hi there, I just made these biscuits for the first time. I didnt have any self raising flour so I had to make my own. I also didn’t have any baking powder, and had to make my own as well. I followed this recipe exactly, and found it was easy, and my biscuits turned out great, and tasted fantastic. Thank you for posting this recipe.

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