Cloud Biscuits: A Vintage Recipe from 1964

I recently stumbled upon an old recipe I clipped from Better Homes & Gardens back in September 1964—Cloud Biscuits. As I was flipping through my collection, I realized I had never actually made these! Curious to try something new (or should I say, old?), I decided to give them a go. The result? A soft, cake-like biscuit that may be lighter than some people prefer, but it certainly lives up to its “cloud” name.

Here’s the original recipe, along with a few tweaks based on what I had on hand.

Cloud Biscuits Recipe

Ingredients:

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

Instructions:

1. Sift the Dry Ingredients:
   In a large bowl, sift together the flour, sugar, baking powder, and salt. Sifting helps create that light, fluffy texture these biscuits are known for.
2. Cut in the Shortening:
   Add the shortening to the dry ingredients. Using a pastry blender or your fingertips, cut it in until the mixture looks like coarse crumbs. The small bits of shortening will melt during baking, creating a soft, tender biscuit.
3. Combine the Wet Ingredients:
   In a separate bowl, beat the egg and mix it with the milk. I used whole milk for this, but you could try buttermilk for a slightly tangier flavor.
4. Mix the Dough:
   Pour the egg and milk mixture into the dry ingredients all at once. Stir gently with a fork until the dough comes together and follows the fork around the bowl. Be careful not to overmix—just combine until everything holds together.
5. Knead and Roll Out:
   Turn the dough onto a lightly floured surface. Knead it very gently, about 20 strokes, using the heel of your hand to press and fold. This will help create a tender texture without making the biscuits tough. Roll the dough out to about 3/4-inch thickness.
6. Cut the Biscuits:
   Use a 2-inch biscuit cutter (or a glass if you don’t have one) to cut out the biscuits. Make sure to press straight down and lift—don’t twist the cutter, as that can pinch the edges and prevent the biscuits from rising properly. I ended up with 16 biscuits, though the original recipe suggests you might get around 2 dozen.
7. Bake:
   Place the biscuits on an ungreased baking sheet, spacing them about 3/4 inch apart for crispier edges, or closer together for softer biscuits. I prefer using my vintage cast iron griddle, which bakes them evenly. Bake in a very hot oven (450°F) for 10 to 14 minutes, or until they’re golden brown.
8. Serve and Enjoy:
   Once out of the oven, let the biscuits cool slightly before serving. These cloud biscuits are wonderfully soft and pair well with butter, honey, or jam.

My Notes:

• I used White Lily all-purpose flour, but bleached flour because that’s what I had on hand. I prefer unbleached, but either works fine.
• Crisco shortening was my go-to for this recipe. You could probably substitute with butter, though that might change the texture a bit.
• These biscuits were definitely on the soft side, almost cake-like. If you prefer a firmer biscuit, you could experiment with reducing the shortening slightly or rolling them a bit thinner.

If you’re in the mood for a vintage recipe and want to try something a little different, these cloud biscuits are a fun throwback. Soft, light, and with a bit of sweetness—they’re a simple but satisfying addition to any meal.