I have been craving those wonderful cloud biscuits, tender and crunch all in one.
The truth is that I enjoy working on the dough with my hands. There is something magical and relaxing all at once.

Those Cloud Biscuits are almost like flaky cookies than your typical biscuits. They are shorter in height, but they deliver the same great flavor.
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In this Article
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, less like a cracker.
Remember that the cloud biscuit will not rise like your other biscuits.
Ways to enjoy your cloud biscuits
You can enjoy them either as a sweet for dessert, as savory in the late afternoon, or as a cocktail time snack. Either way, 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, and it was a great alternative to a cracker.
With the holiday season upon us, they will be fantastic for the work party or New Year’s Eve with champagne.
It will not hurt to have a few on hand just in case of quick friends drop in.
Here are a few helpful tips for the ingredients needed
You can find the printable recipe with all the suitable ingredient amounts at the bottom of this post.
All-purpose flour – the base of your biscuits. Use flour that is un-bleached and with no chemicals added. King Arthur is my favorite
Sugar – bring a hint of sweetness to your biscuits
Baking powder – leveling agent
Salt – assists the baking powder to levening
Shortening – the fat needed to get flakiness.
Whole milk – do not substitute with anything else; you need the milk’s richness with those cloud biscuits.
Egg – the binding agent with the flour

Equipment needed
Please follow the link to access the product of your preference.
Large bowl – to mix the dry ingredients
Small bowl – to mix the wet ingredients
2-inch round biscuit cutter – to make the biscuits
Pastry cutter – to cut the shortening into the flour
Baking sheet – to bake your cloud biscuits
Cooling rack – to cool off your biscuits

Here are a few 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 to serve 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, make sure that the round disks are covered with flour. This will allow for easy separation of the biscuits. My favorite flour is King Arthur
Storage
Your leftover cloud biscuits can be stored in an air-tight glass container in your refrigerator for a couple of days.
When ready to enjoy them, please bring them back to room temperature.
You can place them in a warm oven for 5 minutes at 250F.
Are you looking for other delicious recipes?
You may want to try:
Recipe adapted from Ian Knauer “The Farm” cookbook
Cloud Biscuits

Ingredients
Instructions
- Preheat oven to 450F. Position the rack in the upper third of the oven.
- Stir together the flour, sugar, baking powder, and salt in a large bowl. Cut the shortening with your hands and mix it with the flour mixture, leaving some small lumps intact.
- 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 together until it separates from the bowl walls and follows the fork around the bowl. Let the dough stand for 10 minutes, then transfer the dough to a heavy flowered work surface and dust the top of the dough well with flour. Pat the dough gently into a ¾ inch thick disk. Cut into a 2-inch round.
- Bake the biscuits on an ungreased baking sheet until golden, 12 to 15 minutes.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Desserts
- Cuisine: American
- Type: Under 45 minutes
Did you make this?
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Originally published on April 17, 2020.
Lynne
Served these with strawberries and homemade whipped cream! They were a dream!
Giangi Townsend
I am so happy you enjoyed them. Thank you for your feedback.
Tressa
I often make cloud bread at home, and when I saw your recipe I knew I needed to try it. These are so tasty and perfect for breakfast, lunch, or dinner.
Giangi Townsend
Thank you for making my recipe. I love to have them around to nibble on.
Kara
These cloud biscuits were great! I love that they can be enjoyed with sweet or savory because we did a combo of both by adding our favorite habanero peach jam to them. They were perfect!
Giangi Townsend
Yummy!!! Habanero peach jam!! I can taste the sweet and spicy bursting of flavor. What a fantastic combination.
Thank you for sharing.
Enjoy!
Kayla DiMaggio
Loving these cloud biscuits! So easy and delicious! I loved how light and fluffy they were!
Giangi Townsend
Thank you, Kayla.
Bernice
Would you believe I have never heard of cloud biscuits before or thought of putting egg in a biscuit mix? I think these would work well for Strawberry Shortcakes! I’m drooling just thinking about them.
Giangi Townsend
They have become our household favorite. I hope you will enjoy them.
Keri
These cloud biscuits were a winner at our house…We put them in a stew, almost like dumplings and everyone loved them. Thanks for the great recipe!
Giangi Townsend
The pleasure is all mine Keri, I am happy you enjoyed them.
Bianca
These cloud biscuits are delightful! Sooo soft and “cloudy”, absolutely love making them
Giangi Townsend
Thank you and enjoy them
nanchy
really loving how soft and pillowy these are
Giangi Townsend
Thank you! I am glad you enjoyed them.
Mihaela | https://theworldisanoyster.com/
Savoury sounds good as a side to many dishes. My little baker wanted to bake something today and asked me for ideas. You’ve just provided it! Thanks:)
Giangi Townsend
The pleasure is all mine. Enjoy it!
Jeannie
these cloud biscuits are easy to make, love the flaky texture too
Giangi Townsend
Thank you so much, I am glad you enjoyed them
Sue
These look fantastic, and I am especially attracted to the idea of having them with mascarpone and jam – lovely!
Giangi Townsend
Thank you! Enjoy!
Jere Cassidy
Good timing, I wanted to make biscuits to go with our soup tonight. Using this recipe.
Giangi Townsend
Thank you!
Enjoy them!
Kalin Williams
What a delicious recipe! I need to find good shortening to keep in my pantry
Giangi Townsend
Crisco is great, if you cannot find it, the butter will work great also.
Enjoy!
Gina Abernathy
Wonderful recipe and a nice biscuit recipe for my kitchen file. These look so light and would be wonderful covered in melted butter. I am also a King Arthur fan!
Giangi Townsend
Isn’t King Arthur the best? You will enjoy them any way you want.
Dawn Conklin
These cloud biscuits are so delicious and easy to make! We had them last night with our dinner and everybody loved them.
Giangi Townsend
I am so happy to hear that. Thank you for sharing it with me
Kayla DiMaggio
These cloud biscuits are delicious! So fluffy and airy! I am loving them!
Giangi Townsend
Thank you!
Cindy Mom the Lunch Lady
These look like a fantastic little snack. I can’t say I’ve ever added egg to my biscuits.
Giangi Townsend
The egg adds some extra flavor to it. I hope you will give it a try.