Flaky Mile High Biscuits
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Is there anything better than warm, hot-out-of-the-oven, mile high, flaky biscuits that just melts in your mouth? No, right? Because these are truly the best biscuits you will ever make right at home!
You know those piping hot KFC biscuits they add to all the family meals?
Well, they’re basically the best things ever.
I would devour those as a child. I could care less for the fried chicken. Or the potato wedges.
The biscuits were just pure life.
And so are these biscuits.
Except. Well, they’re completely homemade with a few embellishments.
They are extra tall, extra buttery and extra flaky. The 3 most important elements in a biscuit.
And if you do make these, I just ask that you serve these warm and hot of the oven.
It will make all of the difference.
I will also say that a little bit of additional melted butter right on top never hurt anyone.
Flaky Mile High Biscuits
Ingredients
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- 1 cup unsalted butter, cut into cubes
- 1 ½ cups buttermilk
- ¼ cup unsalted butter, melted
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine flour, baking powder, salt and baking soda.
- Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter.
- Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
- Remove biscuits from freezer and brush tops with butter. Place into oven and bake for 15-18 minutes, or until golden brown.
- Serve warm.
Did you make this recipe?
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11 16 2024
2nd time.
They only rose 1″ to maybe 1 1/2″. the timing gave me overly browned biscuits, and some darker on the bottoms.
I am NOT a novice baker either.
Disappointed, again.
I’m in southeast Louisiana and around some great food. I tried your recipe for the mile high biscuits tonight out of curiosity after seeing it on the net, and now have a new go to recipe for biscuits. While I was in the process making the biscuits a friend of mine dropped in and stayed to try the results. We were both amazed at how fast the biscuits baked once in the oven, and how good they were while hot. Needless to say, he left with a copy of the recipe in hand. Thanks so much for sharing your recipe, the biscuits are great, flaky, moist, light, and most important, they taste great.
Hi! I have been making these for years. They are a family favorite. My husband AND toddlers love these biscuits.
I just had a question… what can I do to keep the bottom of the biscuits from burning?
Why do one have to put the biscuits in the freezer for 20 minutes
What can you substitute for buttermilk??
My biscuits did not get that tall they still tasted great! I’m not sure what I did wrong. My flour mixture after adding the butter did not turn into little crumbles.
My family loved them
This has been my go to biscuit recipe since the very first time I tried it!
These are fail safe and amazing!
The only thing I do different, is I add two tablespoons of sugar…
PS if you add 4-5 tablespoons of sugar, they make wonderful shortcakes for strawberries and whipped cream!!!
Easy recipe. Nice rise. Finally a recipe I can use forever.
Sooo good!
Can you freeze these before they’re baked?
I did a few changes, 3 cups all purpose flour and 1 cup cake and pastry flour,1/2 pound butter cut into small pieces,4 tsp baking powder,1 tsp baking soda, 1 tsp cane sugar,if doing raisin biscuits,1 tsp pink salt, Mix these together,ADD 1 1/2 cups plus 2 tablespoons butter milk,or make your own with kefir and lemon juice….I used my mixer with the dough hooks till most of flours was incorporated,then floured my work space and finished working it all to gather, rolled it out and cut into rounds that fit into my muffin tins,,This made about 22-24 biscuits,,Baked them 13 min at 445 F
Just the best! I keep coming back to this recipe.
My favorite recipe but I cut in squares ..no waste or re rolling. Also I might make in am and stick on frig for later. I do not waste energy pre heating oven for so long.I don’t use extra butter on top.A brush of milk will brown them fine
Will it be the end of the world if I skip the freezer step? I have a small freezer and it’s packed to the brim with venison and other meat – no room for a sheet pan of biscuits.
I put mine in the frig
What a dreamy biscuit! This was my first effort making biscuits…ever.
I only had a cup of buttermilk so used 2% lactose free as well.
I saw this recipe along with the “Biscuit Pot Pie” recipe on the site.
I have been looking for a fluffy tall biscuit recipe and this one is fantastic! Our family had a biscuit cook off, and I won with this recipe. I did add 2 tsp of sugar and 1 extra tsp of baking powder.
I’ve made these several times. Perfect every time. Serve them at any meal
Redoing this since there is a typo in my other review…
These are mile high with tons of flaky layers!
I wish I could post a picture of mine….
To Paula Adams, it sounds like you’re twisting the cutter instead of cutting straight down.
When you twist, you close off the layers and the biscuits won’t rise properly.
Fail safe and delicious Mike high biscuits!!
This is my go to every time I make biscuits and always a huge hit!
Thank you for posting ❤️
These are THE BEST biscuits I’ve ever made or eaten! Don’t skip putting them in the freezer, that’s essential! So easy and fast to make.
Warm out of the oven, smeared with more butter and Trader Joes raspberry jam is simply sheer joy! I’m going to have a group of friends over just for these with a pot of coffee, guaranteed smiles all around!