Cloud Biscuits

10 servings Prep: 10 m Cook: 12 m Total: 22 m Beginner
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Cloud Biscuits
Light, fluffy buttermilk biscuits made with self-rising flour and Crisco that live up to their name—these cloud-soft beauties are brushed with butter straight from the oven and perfect for breakfast or alongside any Southern meal.

Ingredients

10 servings
  • 2 1/4 cups self-rising flour
  • 1 tbsp sugar
  • 1/2 cup butter flavored Crisco
  • 1 egg, beaten
  • 2/3 cup buttermilk
  • 1 tbsp butter, melted

Step-by-Step Instructions

  1. Preheat oven to 450 degrees.
  2. Combine flour and sugar in a large glass bowl and mix well.
  3. Cut in shortening with a pastry blender until mixture resembles coarse meal.
  4. Combine egg and buttermilk and add to flour mixture, stirring just until dry ingredients are moistened.
  5. Turn the dough out onto a lightly floured surface. The dough will be sticky. Dust the dough very lightly with flour and knead the dough very gently and lightly with the palms of your hands. Fold over and continue dusting lightly with flour, kneading 13 or 14 times.
  6. Roll dough to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter.
  7. Bake at 450 degrees for 10 to 12 minutes until golden brown. Remove from the oven and brush the biscuits with melted butter.

Common Problems and Solutions

Q: Why are my biscuits tough instead of fluffy?

A: You're probably overworking the dough. Mix just until the dry ingredients are moistened, and knead very gently only 13-14 times. Handle the dough as little as possible to keep the biscuits tender.

Q: Can I substitute regular milk for buttermilk?

A: Buttermilk gives these biscuits their signature tangy flavor and tender texture. If you don't have buttermilk, you can make a substitute by adding 2 teaspoons of lemon juice or white vinegar to 2/3 cup regular milk and letting it sit for 5 minutes.

Tips and Techniques

Make sure your Crisco is cold when you cut it into the flour—this creates little pockets of fat that make the biscuits flaky. Don’t twist the biscuit cutter when cutting; press straight down and lift straight up to help the biscuits rise evenly.

Ingredient Substitutions

  • butter flavored Crisco: regular Crisco, lard, or cold butter
  • self-rising flour: 2 1/4 cups all-purpose flour plus 3 1/2 teaspoons baking powder and 3/4 teaspoon salt

Equipment Needed

  • pastry blender
  • 2 1/2 inch biscuit cutter
  • rolling pin