Cloud Biscuits - Crunchy in the Outside, Soft Inside

Since making those cloud biscuits, I have been craving them again, and a new recipe I needed to try out just landed on my desk.

Cloud BiscuitsPhoto byGiangi's Kitchen - Giangi Townsend

The truth is that I enjoy working on the dough with my hands. There is something magical and relaxing about it.

Those Cloud Biscuits are almost like flaky cookies than your typical biscuits. It's shorter in height but delivers the same great flavor.

What is a Cloud Biscuit?

Light and flaky and rich in flavor due to the addition of the egg.

The difference between a regular drop biscuit and a cloud biscuit is the milk content.

The drop biscuit has a higher content of milk; thus, the texture and consistency of the biscuit is fluffier and less like a cracker.

Remember that the cloud biscuit will not rise like your other biscuits.

You can enjoy them as a sweet for dessert or savory in the late afternoon or as a cocktail-time snack. Either way, it is delicious and fun.

I had them with butter, jam, mascarpone, and jam that I made a few months ago. Perfect either way, as the biscuits take on the sweetness of the jam.

I also had them with prosciutto, a great alternative to a cracker.

With Easter and Mother's Day upon us, they will be fantastic for luncheon, brunch, or just appetizers with champagne.

It will not hurt to have a few on hand just in case quick friends drop in.

Cloud BiscuitsPhoto byGiangi's Kitchen - Giangi Townsend

Baking tips to prepare this recipe

• Make sure that your milk and eggs are at room temperature.
• Let them rest before using them, as the cold will stop them from becoming fluffy. Trust me, as I have done that and had to restart.
• Do mix the milk and egg until frothy.
• Let the dough rest for 10 minutes, as directed in the recipe.
• Yes, these cloud biscuits only require one tablespoon of sugar, which is perfect for serving either with sweets or savory.
• Make sure you do not overmix it.
• Buy good shortening and use only fresh.
• When you are ready to cut them into rounds, ensure that the round disks are covered with flour. This will allow for easy separation of the biscuits. My favorite flour is King Arthur 

Cloud BiscuitsPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to make these delightful Cloud Biscuits

My  recipe is published on GiangisKitchen.com

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2/3 cup whole milk
• 1 large egg

Instructions

1. Preheat oven to 450F. Position the rack in the upper third of the oven.
2. Stir the flour, sugar, baking powder, and salt in a large bowl. Cut the shortening with your hands and mix it with the flour mixture. Leave some small lumps of shortening intact. 
3. In another small bowl whisk together the milk and egg and add it to the dry ingredients all at once. Using a fork, stir the dough until it separates from the bowl walls and follows the fork around the bowl.
4. Let the dough stand for 10 minutes, then transfer the dough to a heavily floured work surface and dust the top of the dough well with flour.
5. Pat the dough gently into a ¾-inch thick disk. Cut into a 2-inch round. 
6. Bake the biscuits on an ungreased baking sheet until golden, 12 to 15 minutes.

Personal Note

If you enjoy this dish, check out these flavorful recipes:

Buttermilk Biscuits

Peanut Butter Cookies

Coconut Milk Rice – A Childhood Favorite

Do you like this recipe?

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Meet Chef Giangi

Cloud BiscuitsPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.