These Ultimate Fluffy Biscuits will be your new favorite breakfast food. Flaky, buttery and best of all – quick and easy to make!
If you know me, you know how much I love biscuits. I grew up eating the Betty Crocker biscuits all the time (they were my mom’s go-to when making breakfast), and have become a comfort food for me. So naturally when I want to splurge a little and have some biscuits with our meal, or opt for breakfast for dinner, biscuits are usually the first thing that come to mind. I loved making my mom’s recipe, but they weren’t as fluffy as I liked. And so began my quest for the ultimate fluffy biscuits.
My goal was to make the recipe easy and quick to throw together. I wanted to use ingredients I *usually* have on hand. And I wanted the leftover biscuits to heat up and be just as good as fresh-out-of-the-oven ones. And once I figured out this recipe, I haven’t looked back.
Seriously. Every time I make my Ultimate Fluffy Biscuits, Isaac raves about them. In fact, just the other day he told me he could eat one every day and never get tired of them. Talk about the best kind of compliment! I love pairing these biscuits with breakfast foods, and they’re especially yummy as a carb to go with grilled chicken and veggies, or a comforting soup.
To heat the biscuits up, I like to throw them in the toaster oven until nice and warm, then slice ’em up and throw on some peanut butter and jelly. Or maybe some butter and a fried egg. Or butter and honey. The options are endless. Yum!
Preheat oven to 400. Prep a cookie sheet with a sheet of parchment paper.
In a large bowl, mix together the flour, baking powder and salt. Slice the butter into cubes. Use a pastry cutter to cut the cold butter into the flour mixture until you see pea sized pieces of butter in the bowl.
In a small bowl, mix together the yogurt, milk and egg. Add to the flour mixture and stir until a dough has formed.
Flour the counter and knead the dough a few times. If it’s too sticky, sprinkle some flour on top.
Pat the dough down until it’s about 1/2 an inch high, then fold it into thirds. This creates extra layers to help make the biscuits be extra fluffy.
Roll the dough out again to about 1 inch thick and cut out the biscuits. I like to use a cup to cut them, or a fun shaped cookie cutter.
Place the biscuits on the cookie sheet. You want them to touch so they rise up rather than out.
Bake for 10-15 minutes, or until the tops are golden brown. Enjoy immediately!
Store leftovers in a sealed container in the fridge for up to 5 days.
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