Soft and fluffy biscuits are not that difficult to make. Keep in mind a few pointers and surprise yourself with some amazing biscuits. These have egg in them, but eggless biscuits follow the same principles in general.
Making Biscuits is a bit of a messy process. The picture you see above is a batch of really soft and fluffy biscuits that were a little too high and became slightly lopsided (dough had been rolled to about 3/4 inch thickness).
So lets get started and gather up the ingredients.
You will need eggs ( two eggs for a double batch), milk, unsalted butter, baking powder, salt, sugar and of-course all-purpose flour.
Sift the all-purpose flour and baking powder into a bowl. Add salt and sugar. Mix well. If I am using my stand mixer I use it to mix, otherwise a whisk, a fork or a food processor can do the job too.
Cube the butter and cut it into the flour.
Use a fork or pastry blender if doing by hand. With a food processor pulse slowly to get the coarse crumb consistency. If using a stand mixer, use the paddle attachment and mix gently on speed 2.
Whisk the eggs and milk together and gently mix into the flour until just combined.
Turnout the dough on a well floured surface. The dough is very sticky so a lot of flour is required I use almost a quarter cup of flour for a single batch and much more for a double batch.
Gently knead the dough turning it about 15 – 25 times.
The dough as mentioned can be very sticky, but just proceed with the gentle kneading, by carefully scrapping of the sticky dough and mixing it in.
When the dough does not stick to your hands, it is ready to be rolled and cut into biscuits. Liberally sprinkle flour on the rolling pin and gently roll out the to about 1/2 inch thickness.
Flour the edges of the biscuit cutter and cut out the biscuits.
Gently gather the left over dough gently combine and roll again to cut out more biscuits. Repeat until almost all the dough is used up and shape the last reaming one with your hand.
Arrange on a sheet pan and bake in an oven for 10 to 15 min. Remember that every oven is different and altitude also makes a difference in the bake times. I have a bit of a finicky oven and my first batch was a bit under cooked.
After testing one biscuit I just popped the rest in for a bit longer and they turned out perfect.
Soft and fluffy Baking powder biscuits with egg
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg
- 2/3 cup milk
- In a bowl, sift the flour, baking powder, salt and sugar.
- Cube the butter and cut into the flour mixture till it resembles coarse crumbs or cornmeal.
- Beat the eggs in a separate bowl and whisk in the milk.
- Gently mix in the egg mixture into the flour, until just combined.
- Knead for about 20 turns, and roll out the dough to about 1/2 inch thickness.
- Flour the edges of a 2 1/2 inch biscuit cutter and cut out the biscuits.
- Arrange on a sheet pan and bake in a 400 degree oven for about 10-15 min.
- Makes about 20-22 biscuits.
- Adapted from the taste of home cookbook.
- Oven temperatures vary. Keep an eye on the biscuits the first time to ensure they do not over cook.
- You can use whole milk or 2% milk.