Flaky Mile High Biscuits
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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!
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.
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!
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.
I have been searching high and low for a champion biscuit recipe. THIS. IS. IT.
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.
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!
Great improvising!
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.
That’s awesome! So happy you found what you were looking for!
Best biscuits I ever made
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.
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 🙂
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!
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?
Yes, that can always be a culprit unfortunately. 🙁
Made these tonight, they were amazing! My boys loved them.
Happy to hear it!
Came out really well! I used the dough as a dumpling in chicken and dumplings. Super tasty! Thank you!!
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!
Hi Chungah,
Can I make the dough and refrigerate it overnight and bake the next day? Would like to make these for Thanksgiving!
You can actually bake these the day before and reheat as needed! 🙂
Can I use a Bread machine to make these Biscuits?
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?
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!
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
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.