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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.
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!
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!
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.
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!
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!
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.
I would have kept the entire tray for myself had it not been for cookbook club ;)
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.
The Most Fluffy and Buttery Biscuits Ever
Ingredients
- 4 cups (500 g) 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 (340 g) (3 sticks) SALTED butter, cold, cut into 1/2-inch cubes
- 2 large eggs, beaten PLUS 1 large egg for brushing
- 1 ½ cups (355 ml) buttermilk, plus more as needed and for brushing
Instructions
- In a large bowl, whisk together flour, baking powder, and baking soda.4 cups (500 g) self-rising flour, 2 tablespoons baking powder, 1 teaspoon baking soda
- Add the butter and using a pastry blender, cut the butter into the flour until pea-like crumbs form.3/4 pound (340 g) (3 sticks) SALTED butter
- Stir in the 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.2 large eggs, 1 1/2 cups (355 ml) buttermilk
- Cover the bowl and refrigerate for at least 30 minutes.
- When ready, preheat oven to 400 °F (204 °C) 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 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
Nutrition
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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
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.
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.
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!
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Thank you. Will try this one out. Looks great!
Absolutely loved this recipe
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.
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.
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.
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.
Hey Jackie! I’d love to know how your breakfast sammies held up. You can email me.
Too wet and way too much butter.