Extra fluffy biscuits from BraveTart: Iconic American Desserts (page 86) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • heyksquared on April 04, 2026

    Baking these at 400 for 35 minutes left me with harder, overly browned biscuits. I’d check closer to the 25-30 mark, if I made these again.

  • MarciK on October 29, 2022

    I cut the sugar by half because I wouldn’t be using these for dessert, but I don’t think the full amount would be too much either. I also added 1/4 tsp baking soda to the leavening, an idea that I got from another book. I had King Arthur all-purpose flour, which has a little higher gluten content, so I mixed it with cake flour. I brushed the top with milk to enhance browning, but not sure that it did much. All the substitutions turned out great. I got 7 biscuits instead of the 6 in the recipe. Until now, I’ve been struggling with getting a good rise in biscuits, and for the first time I got the rise that I expected. Making in a cast iron pan was a game changer. This version uses less butter, and next time I might try the kind that uses more to compare. A great recipe for biscuits, and this will go in my favorites.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.