The Most Fluffy and Buttery Biscuits Ever

  • 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!

    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

    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

    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.

    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

     

    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

    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.

    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

    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.

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

    5 from 1 vote
    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
    Prep Time
    25 mins
    Cook Time
    20 mins
    Chill time:
    30 mins
    Total Time
    45 mins
     

    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!

    Course: Breakfast/Brunch
    Cuisine: American
    Servings: 20 biscuits
    Calories: 236 kcal
    Ingredients
    • 4 cups self-rising flour, plus more for dusting
    • 2 tablespoons 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
    1. In a large bowl, whisk together flour, baking powder, and baking soda.

    2. Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.

    3. 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.

    4. Cover the bowl and refrigerate for at least 30 minutes.

    5. When ready, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

    6. 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.

    7. 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.

    8. Transfer biscuits to prepared baking sheet and arrange them so they are touching each other. See photos in the blog post.

    9. In a small dish, beat together remaining egg and 1 tablespoon of buttermilk then brush on top of the biscuits.

    10. Bake for 15-20 minutes, or until the tops are golden brown.

    11. Let cool slightly before devouring! They're best eaten out of the oven, day of.

    12. Serve with your favorite sausage gravy, jam, or clotted cream.

    Recipe Notes

    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*
    Total Fat 14g 22%
    Saturated Fat 9g 45%
    Total Carbohydrates 24g 8%
    Dietary Fiber 1g 4%
    Sugars 1g
    Protein 4g 8%
    * 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.

  • 27 Comments
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    Comments

  • Deb says:

    These biscuits look heavenly!! Thank you for sharing the recipe, Julie!

    • Julie says:

      I hope you make them! They are definitely heavenly!

  • Angela says:

    I’ve definitely been to Popeye’s just for the biscuits. We’ve been getting the frozen Mason Dixie biscuits lately for the at-home fix but your description has me sold on trying this recipe ASAP.

    A couple of questions —

    Do you think it’s worth seeking out White Lily for these or would a more commonly available brand like Gold Medal self-rising be ok?

    To clarify, did you use a total of 2 c of buttermilk for this recipe? Start with 1.5, increase to 2 a little at a time?

    • Julie says:

      I so hope you try these!! To answer your questions: no, it’s not worth seeking those out because I, myself, used Gold Medal self-rising! I have a difficult time finding White Lily around here. The buttermilk: it’s supposed to be 1 1/2 cups total but she said if the mixture is dry, to increase the buttermilk by 1 tablespoon at a time until you get the right consistency. By doing that, I ended up adding an additional 1/2 cup of buttermilk which brought my total to 2 cups but that might not be the case for everyone.

  • biscuit lover says:

    I love biscuits and am looking forward to making these. I did notice that when I changed from 20 to 10 biscuits, the number of “sticks” of butter stayed at “3” even thought the “pound” amount changed.

    Thanks for the recipe and tips!!!!

    • Julie says:

      Yes, not a perfect system because of how it is entered in the back end. The first number in the recipe is what changes. I hope you enjoy!

  • Christine says:

    I have always wanted to make nice fluffy biscuits, but they never turned out very good. THESE BISCUITS ARE AWESOME! They are light, fluffy and buttery. I made them this morning and I was so pleased and excited when they turned out just like yours. Thanks so much for sharing this amazing recipe. It will be my go to for great biscuits!

  • Robin says:

    Thank you for sharing. Looks amazing. I will definitely try this recipe

  • Rosz says:

    Can’t wait to try these and can I make my own buttermilk with vinegar or lemon juice?

    • Julie says:

      Yes, you can! 1 tablespoon of vinegar to 1 cup of milk!

  • Kathryn Starnes says:

    I will first say, that baking is not my forte but I was so excited to try these biscuits. The recipe seemed simple but something went wrong, like it usuallly does when I make biscuits. They came out flat and tasting like cornbread in a way.

    Only thing I know I did differently is we used pampered chef’s Stonewear backing sheet and I forgot to add the wash to the biscuit before going into the oven and had to take them back out after 30 seconds. Add the wash and put them back in.

    Please help! I want to make you and Joanna proud when we try this recipe again!

    • Julie says:

      I’m thinking you probably worked the dough too much if it came out flat and tasted like cornbread. That just means they’re dense so that is usually because of overworked dough.

  • Christina says:

    You stated that a key to these biscuits is extra baking powder and extra baking soda. Does the recipe include the extra and if not, can you advise approx how much extra of each? I can’t wait to try this recipe!

    • Julie says:

      Yep, the recipe, as written, has the extra amounts!

  • Joanna says:

    I never use self rising flour, I have always used White Lily a/p. Can all purpose flour be used and the baking powder amount be increased?

    • Julie says:

      Never tried it that way but sure, you can give it a shot!

  • Roslyn sanders says:

    I deviated from the recipe. Very bad mistake. Reason being, I used all purpose flour, had to make the buttermilk😣all in all, the taste was fantastic, the butter was on point and the biscuits were flat😱but delicious. I will be making them again this weekend will let you know how they came out.

    • Julie Wampler says:

      Oh no! Yeah, if you substitute the self-raising flour for all-purpose, you’ll have to add additional baking powder to make up for the lack of it since self-raising has baking powder in it.

  • Dienna Schiro says:

    Thanks for that great recipes my biscuits were something to be proud.

    • Julie Wampler says:

      Yay! You definitely should be proud!

  • Lisa Daniels says:

    3 sticks of butter isn’t that a lot of butter

    • Julie Wampler says:

      Not really; it’s 4 cups of flour.

  • S. Harden says:

    They look good but why are you putting more baking powder and baking soda in self rising flour since it is already in there?

    • Julie Wampler says:

      Please read the blog post. It says it’s for the high rise in the biscuits.

  • Lorie Bastin says:

    In my experience this was the worst biscuit recipe I’ve tried and I’ve tried several! I have a great biscuit recipe but I’m always looking for different ones to try. That being said the biscuits I usually make are tall and flaky – I know how to not over work my dough. This biscuit was cornbread like and my husband cooked canned biscuits cause these were so bad. I read comments and I’m glad this recipe worked for some but I’ll just stick to my usual recipe in the future.

    • Julie Wampler says:

      Sorry to hear that!

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