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Incredibly Fluffy Biscuits

Adapted from the Cook's Illustrated Mile-High Biscuits recipe.
Servings 16 Biscuits

Ingredients
  

By Metric Weight - Recommended

  • 340 grams Flour
  • 15 grams Sugar
  • 15 grams Baking Powder
  • 3 grams Baking Soda
  • 5 grams Salt
  • 57 grams Butter
  • 360 grams Buttermilk - see note for substitute

Coating

  • 65 grams Flour
  • 42 grams Butter
  • 45 grams Oil

Buttermilk Substitute

  • 300 grams Milk
  • 60 grams Lemon Juice

By U.S. Volume

  • 2 1/2 cups Flour
  • 1 Tablespoon Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 4 Tablespoons Butter
  • 1 1/2 cup Buttermilk - see note for substitute

Coating

  • 1/2 cup Flour
  • 3 Tablespoons Butter
  • 3 Tablespoons Oil

Buttermilk Substitute

  • 1 1/4 cup Milk
  • 1/4 cup Lemon Juice

Instructions
 

  • Preheat oven to 500 degrees Farenheight.
  • Sift or whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  • Cut in the first amount of butter.
  • Mix in buttermilk just until most of the flour is moistened. The dough will be sloppy, lumpy, and almost more like a batter than a dough.

For Coating

  • Put flour in a small bowl. In another bowl melt the butter and mix with the oil.
  • Set up your batter, flour, butter and oil mixture, and an 8 x 8 cake pan in a row. Working quickly, drop 1/4 cup mounds of batter into the flour, coat, then dip in the butter and oil, and place in the pan.
  • Bake for 5 minutes, reduce temperature to 450 degrees, and bake for another 15 minutes.
  • Enjoy straight out of the oven with some butter and honey, topped with sausage gravy, or alongside your favorite soup!