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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I live in High Altitude Colorado. I’ve never been able to make bisquits. These are tasty but not fluffy and high.
I would have given this 5 stars had a sweetener been added to the recipe! Needs two tablespoons of sugar or honey.
Other than that, they are perfect!!!
Thanks for posting!
I made these tonight, but halved the recipe and thy tuned out awesome! I figured if I made the entire recipe I’d eat the majority of the biscuits and I really don’t need to.
Love homemade biscuits.Looks forward to these.
These biscuits are soooo good! I just have a question… how do I keep from burning the bottom?
Truly outstanding! I’ve had varying levels of success with biscuits in the past but these are perfection. I wasn’t able to freeze them before baking but I did put them in the fridge since I didn’t have space in the freezer and they were still amazing.
Delicious, awesome, the BEST biscuits I ever baked, yummy
1 31 1022
Halved recipe. Came out fine.
I also used dried buttermilk, GRATED the butter into the flour mixture.
I live in a very tiny home, so no room to freeze, but,these ROCKED!
Made 3, and 2 more went immediately atop chicken pot pies.
I also used maple sugar and butter for them as well. YUMMY~ THX
Best biscuits I ever made
Many Thanx………novice here
These biscuits are amazing! I love making them and freezing raw dough then popping in the oven for breakfast.
nice but needs a touch of sugar
I’ve used many recipes over the years, searching for the “forever recipe”. I think this is it !!! I grate frozen butter and stir In, as I do in pie crusts, and any other recipe that calls for cutting in butter or shortening. I also stir in 1 cup of old cheddar, and, 1/4 cup cubed ham, just before adding buttermilk.
Made these biscuits for Thanksgiving a couple years ago and they were amazing. I’d like to make them ahead of time this year, can I do steps 1-3 and then freeze overnight, and complete steps 4 and 5 the day of? Dying to know!!!
I would like to make these biscuits, but I was wondering, what does the putting them in the freezer do? And can I leave this step out? Thank you.
I read below(way below) and found this:
MONICA — MAY 8, 2018 @ 6:54 AM REPLY
Is it okay to freeze unbaked biscuits then move to step four? Thanks
CHUNGAH @ DAMN DELICIOUS — MAY 8, 2018 @ 3:12 PM REPLY
Yes!
I finally found a biscuit recipe I was successful making! Since I have been retired, I have made many different biscuits recipes. They all have had great flavor, but they never rose very much and looked like hockey pucks. These rose beautiful! Just like the picture! They are so delicious also!! This recipe will be my go-to biscuit recipe for now on!! Yay!!
Thank you so much for sharing!!
These have become a weekly item for me to bake. We absolutely love them. Today I was craving a cheddar bay biscuit so I added 1 cup of fresh grated sharp cheddar and 1 tbsp of garlic powder. Cut in the cheese at the butter step. Omg, they smell .
Damn best biscuit around,
These biscuits are perfect. Thanks for the recipe.
I’ve tried making other recipes for biscuits before and was disappointed with the result. These were AMAZING! Perfect in every way. So excited to have a go-to recipe for biscuits now. My family thanks you profusely!
I have made these 2X now- Totally additive biscuits.
If anyone likes a shortcut…..I put 2 cups of the flour with the cold butter and pulsated it in my food processor until it was a crumb-like texture….. then I tossed the crumb mixture in with the rest of the flour and the dry ingredients. Stirred in all about before adding the liquid. It worked perfectly.
Also I used a 1.5 inch cookie cutter and made a smaller biscuits, same amazing taste….just a slightly smaller serving.