Cloud Biscuits
Bake incredibly light and fluffy Cloud Biscuits with this easy recipe! Perfect for breakfast, brunch, or as a side. Get that melt-in-your-mouth texture every time.
Make it Easier:
- Use self-rising flour and omit the salt and baking powder. Follow the remaining instructions.
- Instead of cutting in the shortening, you can grate frozen butter into the dry ingredients for a similar flaky result.
Add More Flavor:
- Stir in ½ cup of shredded sharp cheddar cheese into the dry ingredients before adding the wet ingredients for cheesy biscuits.
- Brush the tops of the baked biscuits with melted butter and a sprinkle of garlic powder for a savory touch.
Serving Suggestions:
These Cloud Biscuits are wonderful served warm with butter and jam, honey, or alongside savory dishes like sausage gravy, fried chicken, or soups. They also pair well with a hot cup of coffee or tea.
Variations:
- Sweet Biscuits: Increase the sugar to 2-3 tablespoons and consider adding a pinch of cinnamon to the dry ingredients.
- Herb Biscuits: Stir in 1-2 tablespoons of finely chopped fresh herbs like chives, parsley, or rosemary into the dry ingredients.
- Drop Biscuits: For an even easier method, skip the rolling and cutting. Simply drop spoonfuls of the dough onto the baking sheet for rustic, uneven biscuits. You may need to adjust the baking time slightly.
Cloud Biscuits
These incredibly light and fluffy biscuits live up to their name! With just a few simple steps, you can create tender, melt-in-your-mouth biscuits perfect for breakfast, brunch, or as a side to your favorite meal.
Servings 8 biscuits
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons baking powder
- 1 large egg
- ½ cup vegetable shortening chilled and cut into small pieces
- ¾ cup whole milk
- 1 tablespoon granulated sugar
Instructions
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Do not grease your baking sheet for this recipe.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, and baking powder until well combined. Sifting these ingredients can contribute to a lighter texture.
- Cut in Shortening: Add the chilled shortening to the flour mixture. Use a pastry blender, your fingertips, or a fork to cut the shortening into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Keeping the shortening cold is crucial for creating flaky biscuits.
- Whisk Wet Ingredients: In a separate small bowl, lightly beat the large egg with the whole milk and granulated sugar until just combined.
- Combine Wet and Dry: Pour the egg-milk mixture into the bowl with the flour mixture all at once.
- Form the Dough: Stir the wet and dry ingredients together with a fork until the dough just comes together and follows the fork around the bowl. Be careful not to overmix; a slightly shaggy dough is ideal.
- Turn Out and Knead Gently: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough with the heel of your hand about 10-12 times. This gentle kneading develops some gluten for structure but avoids toughness.
- Roll Out the Dough: Use a rolling pin to gently roll the dough to ¾ inch thickness.
- Cut Out Biscuits: Use a 2-inch round biscuit cutter and cut straight down without twisting. Twisting can seal the edges and prevent the biscuits from rising evenly.
- Arrange on Baking Sheet: Place the cut biscuits on the ungreased baking sheet. For softer sides, arrange them close together so they touch. For crustier sides, space them about 1 inch apart.
- Bake: Bake in the preheated oven for 10-14 minutes, or until the biscuits are golden brown on top.
- Serve: Serve the warm Cloud Biscuits immediately.