Damn Delicious

Flaky Mile High Biscuits

Flaky Mile High Biscuits - 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!

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!

Flaky Mile High Biscuits - 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.

Flaky Mile High Biscuits - 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!

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

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!

45 minutes20 minutes


  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, cut into cubes
  • 1 1/2 cups buttermilk
  • 1/4 cup unsalted butter, melted


  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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.
  4. Remove biscuits from freezer and brush tops with butter. Place into oven and bake for 15-18 minutes, or until golden brown.
  5. Serve warm.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Leave a Review

Your email address will not be published. Required fields are marked *


  1. Rated 5 out of 5

    Perfect tall flaky biscuits!!!  I doubled the recipe and cut into squares instead of circles but otherwise made it exactly as written.  

  2. Rated 5 out of 5

    These were perfect ! Only I replaced butter with Crisco shortening. The catch  for  a perfect  biscuit is the thickness and the 1 1/4 inch cut is the key ! Thank you ! 

  3. Rated 5 out of 5

    I’m no cook, but I was able to make these and they were perfect! I had to make buttermilk using vinegar, and I didn’t have a biscuit cutter so I used a sharp knife to cut into squares.  
    I froze the leftovers and reheated them in the oven and they were just as good. Saved to my favorites!

  4. Rated 5 out of 5

    The biscuits live up to its name! I made these with the chicken pot pie soup. Loved it together. The biscuits came together quickly & easily. I baked them in my Breville Smartoven. Next time, I will try lowering the temp to 425 or reduce the time, as mine came out a little crispy on the outside, but still delicious and perfect to dip in soup.

  5. Rated 5 out of 5

    Gluten free heavenly biscuits at last!  
    I have lost track of the number of biscuit recipes I have tried with using Gluten Free Flour.  Unfortunately, none  have been worth ever making again….until this recipe!  These are absolutely “Damn Delicious”!!  Made with Thomas Keller’s  Cup 4 Cup Gluten Free Flour….they were flaky, tender and beautifully browned.  Everyone in family loved (Celiac and non Celiac)….this is now our biscuit recipe….no more searching!

  6. Rated 5 out of 5

    Made these biscuits this weekend and they were absolutely fabulous. Super buttery, flaky and mile high biscuits.

    • Mine didn’t rise. 🙁

      • Likely old baking powder, butter not broken up properly, or your oven wasn’t hot enough. It includes a bit of soda to react with the acid in the  buttermilk, but most of the leavening comes from the baking powder and steam pockets created by the pea sized butter creating steam pockets in the super hot oven.  Keep the door closed as much as possible. Also, easy way to do the butter keeping it the right size, is to shred about a half stick at a time of frozen or nearly frozen butter in with a cheese grater. Then stir into the flour so it stays separated and shred some more in. 

  7. Can you freeze unnamed day before bakung?

  8. Rated 5 out of 5

    These are the very best biscuits I have ever tasted. I went from using a recipe that made dry and hard biscuits to use this blessing of a recipe! Thx so much for sharing<3

  9. Thanks so much for the recipe. Your biscuits are a hit in our household. Delicious!

  10. Rated 5 out of 5

    Oh my dear Lord! these are amazing!! freaking delicious I just made them and I almost ate them all in one sitting! my husband loved them too! thank you so much for sharing this recipe it is a keeper!!

  11. Rated 5 out of 5

    These biscuits are EXCELLENT!!!

    My daughter asked for breakfast for her birthday dinner so I made these. They were a huge hit with the entire family. The recipe was easy and straight forward. I’ll use this recipe from now on! Thank you!

  12. Wow– these look beyond good! Can’t believe that height. Can’t wait to try these out!

  13. Rated 5 out of 5

    Delicious. Great recipe. I think putting them in the freezer is very smart. I believe that makes all the difference. Thanks for the recipe! Turned out tall and light and the flakiness is indescribable. Took a tad bit longer for my oven. Results is all that matters, damn delicious!

  14. Dear Damn Delicious,
    I lost your site two years ago- so glad I found it- will start cooking your great recipes again,
    Love and kisses, old woman

  15. Rated 5 out of 5

    My go to recipe.  I freeze my butter, grate it in myCuisinart, use vinegar in whole milk for buttermilk and make sure I have a sharp cookie cutter.  I’ve had people offer me crazy things for these biscuits.

  16. Rated 4 out of 5

    I made these biscuits and they taste great! However I am having a hard time getting them to rise instead they spread. What am I doing wrong?

    • Your baking powder or soda may be old?  Also make sure to use a good sharp cookie cutter.

    • Don’t twist the cutter. Use a straight up and down motion. Twisting seals the edges and caused them not to rise.

    • Not rising enough? Verify your Baking Powder is active. Pour half cup hot water into glass. Pour one tablespoon Baking Powder on top of the water. If it bubbles and fizzles like crazy then it’s active and good. If not, replace it.

  17. Rated 5 out of 5

    These were SO GOOD. I didn’t have any buttermilk on hand, and with COVID-19 so prevalent I didn’t want to go to the store for just that so I did the ole milk and vinegar trick (even with 1%milk) and these turned out so good! AND definitely MILE high! I didn’t have a biscuit or cookie cutter, so I just cut my dough with a pizza cutter. They really do need to be pretty thick, but they cooked up so perfect! I wish I could post a pic! I was so nervous, but these were so much easier than I was imagining. I made it with my own slow cooker version of the Chicken Pot Pie Soup from here and it was a great dinner – both kids loved it! 🙂

  18. Rated 5 out of 5

    Hubby and I had biscuit making contest going. I used this recipe. I had no buttermilk, so I substituted vanilla yogurt. My husband has eaten 3 in last 5 minutes and says he will never try to make biscuits again. It is now my job and I am to use this recipe. Win for me as well as him.

  19. Rated 5 out of 5

    Delicious and so easy! I even messed up the timing a little bit and had them in the fridge for 30 min instead of freezer for 15 min and they still turned out great. Will never use another biscuit recipe!

  20. Rated 5 out of 5

    Those are the best biscuits I’ve ever had. My family ate everyone of them. Thank you so much for sharing your recipe. I’ll never use any other recipe this one is a keeper!!!

  21. Really, the best biscuit recipe ever! So very simple. The only change I made was using a pastry cutter to work the butter in then using my mixer, I used the dough hook and it worked perfectly! A lot less work than mixing by hand! It is my go to biscuit recipe!

  22. Rated 4 out of 5

    I enjoyed this recipe and the flavor was great, however I am not getting the rise as in the pictures. Since I do not bake often, I will throw out the question of what I may have missed?
    I am also curious about the butter measurement. 1 cup cubed butter. Since most baking is based on volume, was it 8oz cubed, or 4oz cubed to the 1 cup line? I do not think that would affect my height issue, however a question non the less. I would love to hear some feedback from those successful attempts. Thanks

    • 1 cup is equivalent to 2 sticks of butter. Each stick is 4 oz, so 8 oz equals 1 cup. If you buy butter in sticks, there is a measurement printed on the wrapper.

  23. Rated 5 out of 5

    I used salted butter and they were DELISH.  There is powdered buttermilk in the cooking aisle that I always have on hand…easier than keeping actual buttermilk on hand.  Also…when you push down on the biscuit cuter, do not “twist” the device…it kind of “seals” the edges and they will not rise as much.

  24. Rated 5 out of 5

    Hello ,I cant wait to try this recipe! do you have to freeze the dough before baking?

  25. These are the best home made biscuits that I have ever made, and I have tried several recipes. I just made these with sausage gravy and fried potatoes and my husband asked me if they came from a can or did I make them from scratch, he said that they looked very nice and they were delicious. I will NOT  be trying another recipe, this is a keeper. Thank You for sharing.
    P.S. The instructions are very plain.

  26. Rated 5 out of 5

    Thank you for posting. This is our new go-to biscuit recipe. Freezing them for 15-20 minutes is a fantastic idea. We’re very picky about biscuits. This is it!

  27. Rated 5 out of 5

    This was a great addition to a special breakfast in bed on
    Valentine’s day

  28. Rated 5 out of 5

    Use this recipe all the time, perfect!
    It’s a no fail good biscuit recipe.

  29. Rated 5 out of 5

    Perfect biscuit recipe. I used half and half because I had it in the house. 
    Reminder, handle this dough as little as possible. 

  30. What brand of all purpose flour do you use?

    Thank you, Angie

  31. Rated 5 out of 5

    These are by far the BEST biscuits I have ever made and the taste is incredible!! They were light and fluffy and tall. Excellent texture and scrumptious taste.

  32. Rated 5 out of 5

    Has anyone kept The cut biscuit dough frozen.  Then bake them like a week or two later? If so how long does it take to bake from frozen?

    • I tested this recently. I made a batch of these biscuits for Thanksgiving but it makes way more than my husband and I can eat so I froze a sheet tray’s worth of biscuits to save for later. I cooled them for 20 min on the tray before moving the biscuits to freezer bags. Last night, about three weeks later, I baked some of the frozen biscuits. I used the same temperature and time in the recipe: 450 for 15 minutes and they turned out perfect!

  33. Rated 5 out of 5

    Wanted to make biscuits for the longest time but couldn’t find an easy one until this one. Thank you for sharing your recipe, it was a hit with my Texan and fussy eaters . 

  34. Rated 5 out of 5

    First time making biscuits from scratch. Wow! So easy and so good. Partner says I have to make these biscuits every weekend now.

  35. These are simply the buttery best. I’ve tried to make several different biscuit recipes only to end up discouraged. These are truly flaky, light, luscious, and easy to make…..even for me. Any time I’m in the mood for some, I just throw them together and have a warm one in less than an hour. Yummm!

  36. Rated 4 out of 5

    I gave this 4 stars just because I have not tried them yet. But they do look delicious. So glad I finally found a biscuit recipe that does not call for “YEAST” for some reason yeast is intimidating to me (hahaha). Thanks so much for the recipes and keep them coming. Have a wonderful day.

  37. Recipe is wonderful. The only problem I had was it was lacking salt. they didn’t raise as much as I would like. But the taste was perfect!

  38. Rated 5 out of 5

    Can I just say YUM.  These are now my go-to biscuit recipe.  Flaky.  Soft inside with a nice crisp on the outside.  The butter on top is a must.  Don’t skip this step.  

  39. Rated 5 out of 5

    I have been searching high and low for a champion biscuit recipe. THIS. IS. IT.

  40. Rated 4 out of 5

    I think I needed mine a little too much because I ended mix it quite enough in the bowl. Delicious. I will be making again. 

  41. Rated 5 out of 5

    This is my first time making biscuits and they were amazing! I used a lemon juice/milk mixture to replace the buttermilk. Great recipe and so easy to make!

  42. Rated 5 out of 5

    My search has come to an end, I finally found the holy grail of biscuits! These are definitely delicious with jelly, stupendous with butter and honey, and my husbands absolute  favorite with gravy. Thanks a million.

  43. Rated 5 out of 5

    Best biscuits I ever made

  44. Rated 5 out of 5

    I made my usual lousy biscuits New Year’s Day and one of my resolutions was to learn how to make a decent biscuit. So I made these this morning. They were easy and great! One resolution down in only 3 days. Thanks for the great recipe.

  45. Rated 5 out of 5

    Just finished making these and they were delicious! My power went out after putting these in the oven, so i had to cook them the rest of the way on the stove top with the cast iron skillet. This is my first time making biscuits and your recipe was so easy to follow. Thank you so much for sharing your wonderful recipe 🙂

    • Rated 5 out of 5

      They cooked up Beautifully,
      only cooked them for 15min,
      They were a little doughy in the middle.
      They needed a few extra minutes
      I used a half cup of all vegetable shortening and half cup butter they were very soft, fluffy & stood high,
      Very Good Recipe!
      Love Them will be my go to for Biscuits for now on.
      Have some in the freezer now!

  46. Rated 5 out of 5

    I made these last night and I halved the recipe. I must have been shaping them wrong because they weren’t as high and more so wide. But the flavor was great. Will try again. Maybe I overworked the dough?

  47. Rated 5 out of 5

    Made these tonight, they were amazing! My boys loved them.

  48. Rated 4 out of 5

    Came out really well! I used the dough as a dumpling in chicken and dumplings. Super tasty! Thank you!!

  49. These were great – but I nearly had to doubly the buttermilk to get the dough to come together. With the original amount the dough was very, very dry and wouldn’t hold together to be worked at all. I did love the way freezing them worked!  

  50. Hi Chungah,

    Can I make the dough and refrigerate it overnight and bake the next day? Would like to make these for Thanksgiving!

  51. Boy, these baked up nicely. Best looking biscuits I have ever made.  Okay on flavor.  I am missing a flavor that I cannot identify I need a little more bitter.  Hmmm, maybe I should add more salt or soda?  Does anyone know what I need to add to give them a bit more flavor? 

  52. I just made this recipe and they are the best biscuits I have ever had. I guess it’s the 15 minutes In the freezer that makes them so light and flaky. Thank you for the wonderful recipe!

  53. I made today for breakfast it . My kids finished it all, it was perfect. I used maxilla shorting instead of butter and it came out perfect

  54. The look Tammy, can I  put shortening instead of butter?

    • What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.

    • You can, but remember shortening (or lard) are 100% fat, whereas butter is mostly fat but also milk solids and water.

      It might be smart to use 75% as much shortening or lard as you would butter. I grew up on buttermilk biscuits cut with only lard, so I prefer the flavor to straight butter.

  55. OMG amazing I have made biscuits before from my moms   Recipe  But sometimes they don’t come out right so I tried these because I make a lot  of your  Recipes as usual they came out great I made them with my famous  salmon  croquettes rice and corn something my mom used to do thanks so much

  56. I really like your recipes they look very delicious .l haven’t prepared one of them yet but I am very anxious to try them , and I also like the name ;Damn Delicious its Cool .

  57. After making these the 1st time I’m now making up extra to keep in the freezer. Daily part of our meals.
    Great recipe. Thanks for sharing.

    M. Moberly

  58. Can you make these the day before? 

  59. I just made these and they are so good! They taste like Pillsbury’s flaky layers biscuits (my favorite) but fresher. I just ate one of these out of the oven with some blackberry jam. Delicious!

    • Rated 5 out of 5

      These were a big hit with my family! For the butter I used one stick of unsalted and one salted. I used the milk/lemon juice method in place of the buttermilk.  I also brushed melted butter and added salt on top. I did not chill my dough.  I followed the all cold method with the dairy products like you were to bake scones.. so far it works. They were not only beautiful but very tasty! 

  60. These were so easy and SO GOOD!!!!  It’s tough to find recipes for tall fluffy biscuits but this worked beautifully.  If you want square biscuits—after I rolled the dough into a rectangle I just cut into squares with a knife.  Keeper recipe!  

  61. I made these yesterday.  Easy to follow instructions.  Super delicious.  Will definitely be making again.  Thank you.

  62. First bad recipe I have gotten from you. Followed it to a tee and they were flavorless and not tall at all…bummer. Oh well. I love everything else ❤️

  63. I know this is an older recipe but goodness I made biscuits and gravy for lunch over the weekend. These biscuits are so easy to make and SO yummy! I loved how they came out.

    Thank you for such a great biscuit recipe!

  64. I love the fact that there are so many people out there eager to share and teach cooking and bread making techniques! I have learned so much and my cooking has so very much improvedI will definitely give these a go! Thank you‍

  65. Frozen biscuits that are bought and baked suggest touching them together before placing them into the oven for higher fluffier results. Do you suggest that with these?

  66. Leaving a test comment just because

  67. I love biscuits and always like to keep some homemade ones to have with tea in the evening. I have tried many different biscuit recipes but none turned out so fluffy and soft as these ones! I simply loved them and so did my kids. I will make them again soon when this batch finishes.

  68. Just made these for first time tonight and they are amazing! We’ll be making theses again, and again……and again. Thanks for the recipe!

  69. Are they NOT the same AS scones?

  70. Best biscuit I’ve ever made! Thank you

  71. I cook and bake all the time, but biscuits have always been a big challenge for me. I was so excited to try this recipe, and even happier when they came out tall, flaky and golden. Thank you so much for posting this recipe! This is a keeper!

  72. Thanks for sharing this recipe. Can not wait to make them this weekend.

  73. Made these to have with dinner tonight and they were so good!  They are flaky, buttery and easy to make. Big hit with the hubs. Thank you!

  74. Just bought some ice wine jelly that would go perfect with these!! 

  75. I love Home made biscuits.. Although I haven’t made any in forever, these look so good! I was wondering why do you out them in the freezer before baking them?

    • Popping them in the freezer helps keep the butter super cold so when they bake. they will rise and puff up even better. Handling the dough warms the butter up so this is a quick fix.

  76. Yes, these biscuits looks totally amazing and yummy, and I can’t wait to try making them.  This will be a first time, me making biscuits from scratch.  Have a great weekend.

  77. I made these yesterday and they were amazing!  Thank you!

  78. These were never called biscuits in Scotland! The home of the “Scone”  what could be better than scones served with strawberry jam and whipped cream ? 

  79. Could I make the dough ahead of time? If so, how far in advance can I make it and how can I store it?

    These look great!

    • As I am not an expert on food safety, I cannot really say with certainty – sorry! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Taylor!

  80. Can these be frozen to bake later?

  81. OMG these look amazing! I’m going to try them on a “cheat” day!

  82. Making these tonight with my stew! Thanks so much for the recipe. I have never made biscuits before!

  83. This looks so fluffy, I’m a sucker for biscuits! Thanks for sharing <3


  84. These biscuits look amazing! I need to try them soon!


  85. Have you tried making these using whole wheat or whole white wheat flour?  Or perhaps half all-purpose and half whole wheat?  Wondering how they would turn out.

  86. These look amazing. Do you brush the butter on before you put them in the freezer or right before you bake them? I’m assuming right before baking. Thanks. I have made several of your recipes and they are all terrific!!!

    • Before! Please refer to step #4:

      4. Remove biscuits from freezer and brush tops with butter. Place into oven and bake for 15-18 minutes, or until golden brown.

      • I’ll second that this wording is confusing. The instructions say to put them in the freezer for 15 minutes. Following that sentence, it says to brush the tops with butter. This does imply it happens after, not before. The biscuits look amazing though!

  87. I just printed this and look forward to making them for a biscuits and gravy Sunday breakfast.