Day two of my Christmas Breakfast Series is the most amazing, fluffy cloud biscuits. I’ve been using this recipe for about 20-ish years now and every time I have to restrain myself from eating too many. When we were first married, I’d often buy Pillsbury Grands Biscuits in the can when I had coupons for them. Honestly, I enjoyed them then…Until I started making these and realized I had been missing out. Now I won’t touch Pillsbury rolls with a ten foot pole. (sorry, Pillsbury)
These fluffy cloud biscuits are easy to make, have real ingredients and taste incredible straight from the oven to your plate (if they make it that long). I’ve served them with stews, soups, as egg muffins and best of all, for breakfast with scrambled eggs and fruit. They’re a huge hit with anyone I serve them to, especially my own family.
You’re going to start with the basics: flour, a little sugar, salt and baking powder. Mix it all up and then you’re going to add what makes these fluffy cloud biscuits taste like heaven. You see it in the picture, don’t you?! Butter, of course. Butter makes everything better. No, really. It does. Promise.
You’re going to take those two sticks of yummy butter and cut them into your flour mixture. Use a pastry cutter if you have one (I need a new one. I like the look of this one), but if not, two butter knives work well too. It should look like this when you’re done. Crumbly with butter/flour balls the size of peas. Yes, that’s the technical term, if you were wondering.
Add the milk into the flour/butter mixture and mix well. Form dough into a ball. Flatten it out into a 1/2″ thick circle on a lightly floured surface. Use a biscuit cutter if you have one. I don’t, so I use a cup that has about a 3-4″ diameter opening and flip it upside down.
I usually get about 14 biscuits out of this dough. This time I got 15, which is 1 more than normal. Not sure why because I’ve made this recipe a gazillion times-but hey, I’m not complaining. An extra biscuit to eat!
Now, try not to eat the dough. It doesn’t taste as good as it looks before its baked. Unless you’re a raw dough eater…which I’m not. Unless it’s cookie dough and my safety-conscious husband isn’t looking 😉
Golden-baked goodness at 400F for 20 min. That’s all it takes. My kids were practically drooling while I was taking pictures of these babies. They kept asking me when they could eat one. I think they had three each.
This is making me hungry just writing this post and it’s 10 o’clock at night so you better bet I’m not eating right now. Look at all of those fluffy cloud biscuits just begging to be slathered with butter and honey. Yum-a-licious!
Fluffy, buttery layers
- 4 c flour
- 2 T baking powder
- 2 t sugar
- 1 c butter
- 1 t salt
- 1¾ c milk
- Preheat oven to 400F.
- Mix 2 cups flour, baking powder, salt and sugar together with a fork.
- Cut butter into dry mixture until it resembles pea size crumbles.
- Add remaining 2 cups of flour and mix.
- Add milk and stir well. (It's ok if it's a little lumpy)
- Form dough into a ball and turn out on lightly floured surface.
- Gently roll or press dough into ½" thick circle and cut out biscuits with cup of 3-4" diameter or biscuit cutter.
- Bake on ungreased cookie sheet for 20 min or until golden.
- Serve with butter and honey or jam.
These fluffy cloud biscuits served with fruit and scrambled eggs would make the perfect Christmas morning breakfast.
Are you enjoying this Christmas Breakfast Series? If you’d like to read more series posts like this in the future, please let me know. Oh, and don’t forget to come back tomorrow for the next Christmas breakfast idea.
(*Note: The links in this post are Amazon affiliate links, which means I get a little kickback if you buy something through that link. No cost to you, but it does help me to be able to continue creating awesome posts)