Cloud Biscuits raise to about two inches tall and are a soft biscuit. This Cloud Biscuit recipe is one of my Mom's favorite biscuit recipes. Cloud Biscuits are good just buttered, buttered with jelly or smothered in sausage gravy.
When I was in middle school and high school, my Mom's older brother, Leon, would come to visit us every year. There was always lots of cooking when Uncle Leon came to visit. He would share recipes with us, too. One of the recipes he shared was Cloud Biscuits. I think the biscuit making, and the cooking in general, brought back some childhood memories for them. I remember Uncle Leon talking about having fresh baked biscuits and freshly churned butter when they were kids. Apparently, my great-grandmother could make the perfect biscuit!
Uncle Leon's original recipe called for 2 1/4 cups of self-rising flour. I rarely use self-rising flour, so I make my own. This recipe substitutes all-purpose flour, baking powder and salt for the original self-rising flour. If you prefer to use the 2 1/4 cups self-rising flour, then omit the all-purpose flour, baking powder and salt. My Mom always kept self-rising flour on hand just to make these biscuits.
I altered the recipe so that it is dairy-free. I use Almond Milk instead of milk. If you are not concerned with being dairy-free, then you can use milk. Before Jeff became dairy-free, I made these biscuits with milk. The biscuits are good with either type of milk.
The biscuits also call for brushing with butter after they come out of the oven. If you choose to do that, and are dairy-free, use a dairy-free butter. Butter or dairy-free butter works just as well.
Do you have a favorite biscuit recipe or biscuit making memory?
I hope you enjoy Uncle Leon's Cloud Biscuits!
Uncle Leon's Cloud Biscuits
Ingredients
- 2 cups all-purpose flour plus more for spreading on counter for kneading dough
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup shortening or lard
- 1 jumbo egg, beaten
- 2/3 cup Almondmilk Use almondmilk for a dairy-free biscuit. You can use whole milk, if you are not concerned with being dairy-free.
- 1 tablespoon vegan butter, optional Use vegan butter if you want a dairy-free biscuit. You can use butter if you are not concerned about being dairy-free.
Instructions
- Preheat the oven to 450F.
- Whisk together the flour, baking powder, salt and sugar. Mix well.
- Cut the shortening into flour mixture.
- Combine the egg and Almondmilk (or milk) in a separate container. Mix well.
- Add Almondmilk mixture to flour mixture and stir until moist.
- Turn dough onto floured surface and knead 4 or 5 minutes. The biscuits will raise better when kneaded 4 or 5 minutes.
- Roll dough to 1/2 inch or so thick.
- Using a 3-4 inch biscuit cutter, cut biscuits and place on an ungreased pan.
- Bake 20-30 minutes or until your desired level of "browned".
- If desired, brush with melted vegan butter, margarine or butter.
