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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Chungah-thank you the Flaky Mile high biscuit recipe. They are a small bit sinful 🙂 and oh so good.
Best biscuits I have made. Enough said.
wow these are so good mile high is right and so flaky…so many layers thank you so much for the recipe!
I was sceptical after trying so many biscuit recipes, but these are absolutely delicious!! Best biscuits we have ever had. Didn’t change a thing. Be sure to use real unsalted butter and regular buttermilk not low fat.
The best ever TALL biscuit. I folded them so they’d add more layers and cut them thick. I’m saving this and passing it on! I used margarine cause I didn’t have butter but they didn’t disappoint. Cooking them in air fryer vs iron skillet made them the bomb.com! thanks for a great recipe.
Can’t I add sugar? I like sweet biscuits with my cup of tea.
Perfect tall flaky biscuits!!! I doubled the recipe and cut into squares instead of circles but otherwise made it exactly as written.
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 !
DELICIOUS!
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!
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.
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!
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.
Can you freeze unnamed day before bakung?
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
Thanks so much for the recipe. Your biscuits are a hit in our household. Delicious!
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!!
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!
Wow– these look beyond good! Can’t believe that height. Can’t wait to try these out!
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!
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