These Easy Lofty Biscuits are fluffy, tender, and simply delicious! With just a few simple ingredients, you can whip up a batch that’s perfect for breakfast or any time snack.
I love how quickly they come together. Just mix, shape, and bake—no fuss! Enjoy them with butter, jam, or even on their own. Trust me, they won’t last long!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your biscuits. If you want a healthier option, you can swap half of it with whole wheat flour for added fiber.
Baking Powder: This gives your biscuits that lovely lift. If you’re out, you can use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar as a substitute.
Unsalted Butter: Cold butter is essential for that flaky texture. If you need a dairy-free option, use vegan butter or coconut oil. Just make sure it’s still cold!
Milk: Whole milk works best, but you can use any milk you have on hand. Almond or oat milk can also work, just ensure they are unsweetened.
What’s the Best Way to Cut Cold Butter into the Flour?
Cutting cold butter into flour is key to achieving that airy and flaky biscuit texture. You want to create small butter pieces coated in flour. Here’s how:
- Make sure your butter is very cold; it helps keep the biscuits fluffy.
- Use a pastry cutter, or if you don’t have one, two forks or your fingers will work.
- Mix until the butter is the size of peas. You don’t want to completely blend it in; that little butter chunk is what makes it flaky!
Remember to work quickly to keep the butter cold. Happy baking!
Easy Lofty Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3/4 cup milk (whole milk preferred)
- Optional: butter and jam for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus an additional 12-15 minutes for baking. In no time, you can have a delightful batch of fluffy biscuits ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures that your biscuits will rise beautifully. Line a baking sheet with parchment paper or lightly grease it so the biscuits don’t stick.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, and salt. Stir them together until they’re well mixed. This step is important for evenly distributing the baking powder.
3. Incorporate the Butter:
Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut or rub the butter into the flour until the mixture resembles coarse crumbs. You should see little pea-sized chunks of butter—it helps create flaky biscuits!
4. Add the Milk:
Pour in the milk and gently stir with a fork until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable. It’s okay if there are some lumps!
5. Knead the Dough:
Turn the dough out onto a floured surface and gently knead it with your hands about 5 to 6 times until it comes together into a smooth ball. Don’t knead too much, or your biscuits might be tough!
6. Shape the Dough:
Pat the dough down to about 1-inch thickness. Use your hands or a rolling pin, but keep it gentle.
7. Cut Out the Biscuits:
Using a biscuit cutter or a glass, cut out biscuits from the dough. Place them on the prepared baking sheet, leaving a little space between each biscuit. Gather any scraps, gently pat them down, and cut out more biscuits until all dough is used.
8. Bake the Biscuits:
Pop your baking sheet into the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown on top. Keep an eye on them; your kitchen will smell amazing!
9. Cool and Serve:
Remove the biscuits from the oven and let them cool slightly on a wire rack. They taste best warm and can be served with butter and your favorite jam or honey. Enjoy the delightful fluffiness of your homemade lofty biscuits!
These biscuits are tender, light, and comforting—perfect for any time of day!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may make the biscuits denser. If you do, consider using half all-purpose flour and half whole wheat for a lighter texture.
What if My Dough is Too Sticky?
If your dough is too sticky to handle, sprinkle a little more flour onto your work surface and your hands as you knead and shape the biscuits. Just be cautious not to add too much, or it could affect the texture!
Can I Freeze Leftover Biscuits?
Absolutely! You can freeze the uncooked biscuits before baking. Just place them on a baking sheet to freeze individually, then transfer to an airtight container. Bake from frozen, adding a few extra minutes to the cooking time.
What’s the Best Way to Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, try freezing them. To reheat, just warm them in a toaster oven or regular oven until heated through.
