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.
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Quick question, all I have is salted butter so how much salt should I decrease it by do you or anyone think? Thanks so much
If you use salted butter, just omit it out of the recipe
So I have been a fan of buttermilk biscuits for decades. I’ve tried several different recipes over the years, but was always disappointed in not being able to achieve a flaky texture. THIS RECIPE IS GOLDEN. As suggested, do not over-mix. When cutting the biscuits do NOT twist the biscuit cutter as this creates a bond between the top & bottom. Your biscuits will not rise properly and could be lopsided. YUM!
Absolutely hands up the best biscuit recipe I’ve made to date…and I’ve tried over ten different recipes in the past few months. This is now my weekend go to recipe!! Thanks a million for sharing…my boys send you hugs.
Absolutely the most tasty and EASY real southern biscuits ever!! Thanks for sharing. I make these at least 4 times a month and they don’t last two days!!
These were the best biscuits I’ve ever made. I prepared them in the morning and left them in the freezer until dinner time. Baked them at 400 for about 25 minutes and they were perfect. For my household of two a dozen biscuits never get eaten while they are nice and fresh so now I know I can make a batch and freeze the and bake when I want.
Oh yes, these are fabulous and exactly what ya need for a yummy breakfast! Easy enough too.
Grew up on homemade biscuits.Love it.
Hi Chungah! This is my go-to biscuit recipe I find these to be the most amazing out of all the others I’ve tried so, thank you! do you have any idea what the weighted measurements should be? I make my butter so it is a bit harder to measure, unlike the packaging that has the sizes at the store.
Hi, do you think using almond flour would work?
Can you use self rising flour and if so do I need to add the baking soda and salt? Thank you
Can they be frozen? If they can before baking or after they’re baked?
Definitely a great biscuit recipe I made them today. They did not disappoint . Buttery!,flakey! Light!
This is my go to biscuit recipe!
I do add two tablespoons of sugar though.
Usually yields 14 biscuits.
They are delicious and always a hit!
Chungah, these biscuits are amazing g and the only ones I’ll ever make now. Earlier this week, I tried a copycat recipe for Hardee’s biscuits and they were very lacking and turned out terrible. This trumps any other recipe. Flaky, nice rise and buttery flavor. The only change I made was I used a box grater on the butter. Xo
These were delicious! For years I have tried to make tender, flaky biscuits from scratch and failed miserably each time – until today! They rose well, had multiple flaky layers, and met with the approval of every member of the family, including the picky ones. Win-win-win! These are now my go-to biscuits! Thank you, Chungah, for another amazing recipe.
I wanted a biscuit recipe that did not have yeast and had buttermilk and no sugar. I was not happy with the previous recipes including a K Arthur one. They were all too dense. These were excellent with rave reviews from my family. Even the ones made from the scraps were not tough. All decided this was a keeper recipe. Thanks for posting this one. I didn’t have time or space to put these in the freezer, so I adjusted temp to 425 and they were done in 13 minutes. I highly recommend.
Can they be prepared the night before and left in the refrigerator until time to bake? Thank you
I’ve been trying to make flaky biscuits for 45 years. Some were ok, but never the fluffy photographic biscuits you can brag about.
This recipe made the best biscuits I’ve ever made, bar none.
These biscuits are fabulous! Normally I just buy the Pillsbury grands, but considering all their rolls, etc. are all bio-engineered now, I decided to make my own. I had several recipes, but they were just ‘ok’; then I ran across this one just the other day, and I am so thankful for that.
It didn’t take long to make them, and I used an old Tupperware cup to shape them to the size I wanted. My family loved them! They actually liked them better than Pillsbury. Thank you!!
Best biscuits ever! First time baking them and I used to always swear by Pilsbury.
Never buying store bought again!
Excellent biscuits! Will make again, we’re high and tasty. May try to make some sandwich biscuits from this recipe.