HOW TO MAKE BISCUITS LIGHT AND FLUFFY RECIPES

Name: Light and Fluffy Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 24 BISCUITS, 12 serving(s)
Ingredients: 4 cups all-purpose flour; 1 teaspoon salt; 4 tablespoons baking powder; 2 tablespoons sugar or 2 tablespoons Splenda sugar substitute; 1 cup butter flavor shortening; 2 eggs; 1 cup milk

LIGHT AND FLUFFY BISCUITS RECIPE - FOOD.COM

Light and Fluffy Biscuits Recipe - Food.com image

If you like biscuits, I am sure you will like this one. I can't tell you how many batches I baked to come up with this recipe. I wanted to make a light, fluffy biscuit that didn't choke you on the way down and I finally achieved my goal. They are great with gravy.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 24 24 BISCUITS, 12 serving(s)

Number Of Ingredients 7

Ingredients

4 cups all-purpose flour
1 teaspoon salt
4 tablespoons baking powder
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
1 cup butter flavor shortening
2 eggs
1 cup milk

Steps:

Combine the flour, salt, baking powder and sugar. in your mixer bowl, cut in the shortening until the mixture resembles coarse crumbs.
beat eggs and milk with fork and mix with dry ingredients.
mix lightly then turn onto a well floured surface. the dough will be moist so you will have to spinkle with a little flour. knead 20 times.
roll to 3/4 in thick. cut with biscuit cutter and place on lightly greased baking sheet so they are touching each other. brush top with butter or margarin.
bake in 450 degree preheated oven for 15 to 18 minutes.
remove from oven and let cool 5 minutes then place on cooling rack.

Nutrition Facts : Calories 338.1, FatContent 19, SaturatedFatContent 5.1, CholesterolContent 33.9, SodiumContent 579.5, CarbohydrateContent 36, FiberContent 1.1, SugarContent 2.2, ProteinContent 6

FLUFFY BUTTERMILK DROP BISCUITS RECIPE | MYRECIPES

Fluffy Buttermilk Drop Biscuits Recipe | MyRecipes image

When the warm butter meets the cold buttermilk, it will begin to form clumps--little droplets of fat throughout the liquid--a sign of success. The pockets ensure even distribution of fat throughout the batter, creating a lighter biscuit with less butter.

Provided by Sidney Fry, MS, RD

Total Time 21 minutes

Yield Serves 12 (serving size: 1 biscuit)

Number Of Ingredients 9

Ingredients

5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
3.6 ounces white whole-wheat flour (about 3/4 cup)
2 teaspoons baking powder
1 teaspoon sugar
¾ teaspoon salt
½ teaspoon baking soda
¼ cup unsalted butter
1 ¼ cups very cold fat-free buttermilk
1 tablespoon canola oil

Steps:

Preheat oven to 450°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, sugar, salt, and baking soda in a large bowl, stirring with a whisk to combine.
Place butter in a microwave-safe bowl. Microwave at HIGH for 1 minute or until completely melted. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine.
Add buttermilk mixture to flour mixture; stir with a rubber spatula until just incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet.)
Drop batter in mounds of 2 heaping tablespoonfuls onto a baking sheet lined with parchment paper. Bake at 450° for 11 minutes or until golden. Cool 3 minutes; serve warm.

Nutrition Facts : Calories 133 calories, CarbohydrateContent 18.3 g, CholesterolContent 10 mg, FatContent 5.4 g, FiberContent 1.3 g, ProteinContent 3.5 g, SaturatedFatContent 2.6 g, SodiumContent 305 mg

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