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What is your secret to fluffy homemade biscuits?

I am ashamed to admit that this southern gal hasn't mastered the art of biscuit perfection. I love to bake homemade breads, etc., but am failing miserably in the biscuit department. My current problem is that the biscuits I made this morning failed to rise and while they browned on bottom, they didn't brown on top. Any suggestions? Also, do you have a favorite fail-proof recipe to share?

Answer Question

Asked by WindyTheWidow at 1:33 PM on Sep. 10, 2010 in Food & Drink

Level 5 (87 Credits)
Answers (11)
  • Baking powder. Our family's favorite biscuit is Bisquick - sometimes I add extra stuff, sometimes not, but they're always really good and adding an extra pinch of baking powder makes them a bit fluffier. I also only make drop biscuits, not rolled.

    Answer by 4time-mom at 1:36 PM on Sep. 10, 2010

  • Add 1 tsp. Baking Powder to your mix, and butter the tops of them when you put them in : ). Also, when they get almost done, turn the oven on broil for just a few seconds.

    Answer by mommy11260 at 1:36 PM on Sep. 10, 2010

  • Quick Buttermilk Biscuits

    Preheat oven to 450'
    In a large bowl, combine with a whisk:

    2 C flour

    1 Tbsp baking powder

    1/4-1/2 tsp salt

    1/4 tsp baking soda

    3 Tbsp dry Buttermilk Powder

    Cut in 1/2 C shortening or lard until crumbly.

    With a fork, mix in 3/4 C milk.

    Turn out on a floured surface and kneed till all the dry ingredients are mixed in. Roll out to desired thickness, and cut biscuits out. (Can be dropped 1 Tbsp at a time, too.) Place on an un-greased cookie sheet and bake for 8-10 minutes until lightly brown on top.



    Answer by GrnEyedGrandma at 1:37 PM on Sep. 10, 2010

  • Ingredients
    4 cups Bisquick® Baking Mix
    1 cup Sour Cream
    6 ounces 7-Up
    Mix the sour cream into the biscuit mix in a large bowl, using a pastry
    blender or two table knives, until mixture is crumbly. Add 7-Up all at once, stir quickly with a large fork. Turn out onto lightly floured board and quickly knead 6-8 times. Don't over mix or biscuits will be tough. Pat into a square and cut into about 18 equal pieces using a knife dipped in flour. Can also use a 2 to 3 inch biscuit cutter. Preheat oven to 400 degrees and cook biscuits for about 7 minutes.

    This is a very simple recipe, that is usually quite fluffy :)

    Answer by coffeemom86 at 1:37 PM on Sep. 10, 2010

  • martha white hot rize flour (not healthy like whole grain flour, but it works)

    Follow the recipe on the back of the Clabber Girl baking powder can. Use the flour.

    Answer by ecodani at 1:38 PM on Sep. 10, 2010

  • Sorry that pasted so huge. I just got this recipe from a girlfriend on FB last week. You can skip the buttermilk powder and just use 3/4 c buttermilk instead. They really are terrific.

    Answer by GrnEyedGrandma at 1:39 PM on Sep. 10, 2010


    Answer by Rebecca.R. at 1:39 PM on Sep. 10, 2010

  • Hmmmm...the recipe I used this morning called for baking powder, baking soda, salt and cream of tartar...all of which should've made for a fluffy biscuit!......I also buttered the tops but I skipped the broiling that I usually do because they were so flat they were a failure anyway. I've also tried an egg wash..

    Comment by WindyTheWidow (original poster) at 1:52 PM on Sep. 10, 2010

  • it sounds like your baking powder is old.

    Answer by lovinangels at 3:26 PM on Sep. 10, 2010

  • also, brush the tops before you bake them with milk, cream, or buttermilk.

    Answer by lovinangels at 3:47 PM on Sep. 10, 2010

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