Light and Fluffy Homemade Biscuits (The Secret Is in the Mixing)
Homemade biscuits are a staple in my kitchen. They aren't fancy, but there’s one secret to making them tall, light, and fluffy every single time: knowing when to stop working the dough.
They are the kind of thing I make to go beside a simmering pot of soup—like a cozy bowl of [Easy homemade garden tomato soup]—to split open with butter and jam, or to put on the table when a meal needs just one more warm, comforting piece.
And after making them quite a few times, I've learned that the biggest difference between a light, fluffy biscuit and a dense, tough one often comes down to one simple thing:
How much you work the dough.
These are the biscuits I make when I want them soft, tall, light, and fluffy, with a tender inside and a golden outside. They aren't complicated, but there is one part of the process that takes a little practice—learning when to stop mixing and kneading.
The secret to light and fluffy homemade biscuits is gentle mixing
Biscuit dough is not bread dough.
You don't need to knead it until it is smooth and elastic. In fact, that's exactly what you don't want to do.
The more you work biscuit dough, the more likely you are to end up with biscuits that are heavy or tough instead of soft and fluffy.
When I make these, I am looking for dough that has just come together. It doesn't have to be perfectly smooth. A little shaggy is perfectly fine.
That's probably the biggest lesson I've learned with homemade biscuits:
Don't keep working the dough just because it doesn't look perfect.
How I mix biscuit dough without making it tough
I start by mixing all of the dry ingredients together.
Then I cut in the lard or shortening with a pastry blender until the mixture looks crumbly.
Once the milk goes in, I switch to a fork and gently mix until most of the dry ingredients have been incorporated.
Then I turn the dough out onto a lightly floured counter.
This is where a little restraint is important.
I knead it only until it comes together and there isn't a lot of loose flour left. That's it.
You don't need to keep kneading until you have a smooth ball of dough.
It took me some practice to learn when to stop. When you're used to making bread, it can feel strange to stop working the dough so quickly. But biscuits really don't need all that handling.
A slightly rough-looking dough can still turn into beautiful, fluffy biscuits.
Why I use lard or shortening in these biscuits
I usually use lard, but shortening works too.
Both give these biscuits a tender texture and help create that soft, light result I'm looking for.
If you have homemade lard available, this is a great recipe to use it in. But you don't need it to make good biscuits—shortening works just fine too.
Ingredients for homemade biscuits
Here's what I use for a batch of 12 larger biscuits:
3 cups all-purpose flour
¼ cup white sugar
3 tsp baking powder
2 tsp cream of tartar
1 tsp baking soda
1 tsp salt
¾ cup lard or shortening
1¼ cups goat milk or regular milk
Fresh-milled flour
I am currently working on a fresh-milled version of these biscuits. Once I have tested and perfected it, I will share that version too. Fresh-milled flour can absorb liquid differently, so I do not want to simply swap it in and call it done. A good biscuit deserves proper testing.
Goat Milk or Regular Milk
I love using goat milk in these biscuits when I have it available.
Since we have goats here, goat milk is a natural ingredient for me to reach for, and it works beautifully in this recipe.
But don't worry if you don't have goat milk.
Regular milk works just fine.
The recipe is not dependent on goat milk, so use whichever you have on hand.
How to Make the Biscuits
1. Mix the dry ingredients
In a large bowl, combine the flour, sugar, baking powder, cream of tartar, baking soda, and salt.
Give everything a good stir so the ingredients are evenly distributed.
2. Cut in the lard
Add the lard or shortening.
Using a pastry blender, cut it into the flour mixture until it resembles coarse crumbs.
3. Add the milk
Pour in the goat milk or regular milk.
Using a fork, gently mix until most of the dry ingredients have been incorporated.
Don't worry if the dough looks a little rough.
4. Turn the dough out
Lightly flour your counter and turn the dough out onto it.
Gently knead the dough just until it comes together.
Stop there.
This is probably the most important step in the whole recipe.
You don't want to knead it like bread dough. The less you work it, the better chance you have of getting those soft, fluffy biscuits.
5. Roll and cut
Roll the dough out to about 1 inch thick.
Use a biscuit cutter to cut your biscuits.
This recipe makes 12 larger biscuits.
I place them close together so that the biscuits are touching when they bake.
6. Bake
I bake mine on a round baking stone in my Ninja Flip toaster oven.
Bake at 400°F for about 20 minutes, or until the biscuits are golden on top and cooked through.
One of the things I love about using my Ninja Flip is that I can set the temperature and timer and then walk away to finish whatever else needs doing around the homestead.
Because around here, there is almost always something else that needs doing. But you can use your normal oven instead.
A few Tips for Better Biscuits
Don't overwork the dough.
This is the big one.
If you remember nothing else from this recipe, remember this:
mix and knead the dough only until it comes together.
Don't worry about perfectly smooth dough.
Biscuit dough doesn't need to look beautiful before it goes into the oven.
A shaggy dough is okay.
Keep the biscuits touching.
I like to arrange mine so they are touching when they bake. This helps keep the sides soft while they rise.
Don't pack extra flour into the dough.
It's easy to keep adding flour when the dough feels sticky, but too much flour can make biscuits heavier.
Use just enough flour on your counter to keep things manageable.
What Makes These My Go-To Biscuits?
I think it's the combination of simplicity and reliability.
These aren't fancy biscuits. They're the kind I can make without thinking too hard about it.
They're good beside a bowl of homemade soup, with butter and jam, or alongside a regular supper when I want something warm and homemade on the table.
And once you learn to stop working the dough too soon—rather than too late—they really aren't difficult at all.
Frequently Asked Questions
Can I use regular milk instead of goat milk?
Absolutely. Regular milk works just as well in this recipe.
Can I use shortening instead of lard?
Yes. I've made these with both lard and shortening.
Why are my biscuits tough?
The most common reason is overworking the dough. Biscuit dough doesn't need to be kneaded like bread dough. Mix it just until it comes together and then stop.
Do the biscuits need to be touching?
That's how I make them. I arrange my 12 larger biscuits so they are touching before baking.
Can I use fresh-milled flour?
I'm working on a fresh-milled version of these biscuits now. I haven't perfected the substitution yet, so I recommend making this recipe with regular all-purpose flour for now. I'll share the fresh-milled version once I've tested it properly.
The Biscuits I Keep Coming Back To
There is something about a warm homemade biscuit that just feels right.
Maybe it's because they're simple. Maybe it's because they don't require anything fancy. Or maybe it's just that a basket of warm biscuits makes an ordinary meal feel a little more special.
For me, the biggest lesson has been learning not to fuss with the dough.
Mix it. Bring it together. Roll it out. Cut it. Bake it.
And then leave it alone.
Sometimes, when it comes to homemade food, doing a little less is exactly what makes it better.
Light & Fluffy Homemade Biscuits
Soft, tall, light and fluffy homemade biscuits made with goat milk or regular milk. The secret is simple: don't overwork the dough.
Prep Time:15 mins Cook Time:20 mins
Ingredients
3 cups all-purpose flour
1/4 cup white sugar
3 teaspoons baking powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup lard or shortening
1 1/4 cups goat milk or regular milk
Instructions
Preheat oven to 400°F.
In a large bowl, combine flour, sugar, baking powder, cream of tartar, baking soda, and salt.
Cut in the lard or shortening with a pastry blender until crumbly.
Add the milk and gently mix with a fork until most of the dry ingredients are incorporated.
Turn the dough onto a lightly floured counter.
Gently knead only until the dough comes together. Do not overwork it.
Roll dough to approximately 1 inch thick.
Cut into biscuits with a cutter, do not twist, just push straight down.
Place biscuits touching on a round baking stone.
Bake at 400°F for about 20 minutes, or until golden on top and cooked through.
Serve warm with butter, jam, soup, or alongside your favourite meal.
Notes
Milk: Goat milk or regular milk can be used.
Fat: Lard or shortening both work.
The most important tip: Don't overwork the dough. A slightly shaggy dough is better than a perfectly smooth dough that has been kneaded too much.
Yield: 10 larger biscuits.
What about you—are you a biscuit maker, or do you usually stick to bread?
Let me know in the comments below, and if you bake a batch of these, tag me so I can see how they turn out!
P.S. Need the perfect pairing for these biscuits? Warm up a batch of my favorite No-Peel Fresh Tomato Soup for the ultimate comfort food supper.
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