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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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.
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.
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! 🙂
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.
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!
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!!!
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!
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.
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.
Hello ,I cant wait to try this recipe! do you have to freeze the dough before baking?
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.
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!
This was a great addition to a special breakfast in bed on
Valentine’s day
Use this recipe all the time, perfect!
It’s a no fail good biscuit recipe.
Perfect biscuit recipe. I used half and half because I had it in the house.
Reminder, handle this dough as little as possible.
What brand of all purpose flour do you use?
Thank you, Angie
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.
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!
Did you defrost the dough or cook straight from frozen?
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 .
First time making biscuits from scratch. Wow! So easy and so good. Partner says I have to make these biscuits every weekend now.