Over the years, I have collected dozens of hand-written biscuit recipes and tried all of them. This is how I came up with the five secrets to down-home and fluffy biscuits. They are truly easy to make and should be mastered by all great cooks!

Five secrets to down-home and fluffy biscuits:

  1. White Lily flour is milled from 100% soft winter wheat. It contains less protein than standard flour. So the biscuits are fluffier!
  2. Handle the dough as little as possible, knead for 30 seconds.
  3. When cutting the biscuits, cut straight down. No twisting!
  4. Be sure the oven is fully preheated to 450ºF before baking the biscuits. An oven thermometer is a good idea to check the temperature.
  5. Do not over bake the biscuits! Set the timer for 10 minutes, check and watch carefully.Five Secrets To Down-Home And Fluffy Biscuits


Happy Baking!

*Sponsor free – this is for you!

Classic Buttermilk Biscuits

Classic buttermilk biscuits are delicious with breakfast, lunch or dinner. Once the basic biscuit recipe is mastered, there is no end to what can be done with the biscuit dough. Chives, poppy seeds, cheddar cheese and fresh rosemary give them a whole new flavor.

Prep Time 20 minutes
Cook Time 12 minutes
Servings 12 biscuits


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold shortening, chilled and cut into pieces
  • 3/4 - 1 cup buttermilk

Melted butter for brushing on top of the baked biscuits.


  1. Preheat oven to 450ºF.

  2. In a bowl, whisk together the flour, baking powder, baking soda and salt.

  3. Using your finger tips or a pastry blender, cut in the shortening until the mixture resembles coarse crumbs.

  4. Slowly pour in enough buttermilk to make a slightly sticky dough, stirring all the while.

  5. Turn out onto a floured surface. Knead lightly for just 30 seconds to mix thoroughly. Be careful not to overwork the dough.

  6. Roll or pat the dough to a 1" thickness. Cut with a biscuit cutter. Cut straight down and pull the cutter straight from the dough. Do not twist!

    Place the biscuits on an ungreased baking sheet. Leave a little space between them. For fluffier biscuits place close together.

    Gather the leftover dough, gently pinch together and cut one or two more biscuit.

  7. Bake in preheated oven for 12 tp 15 minutes. Bake until puffed and lightly browned. Starting at 10 minutes, check for doneness.

  8. Brush with melted butter and serve at once!