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Flaky Mile High Biscuits - These buttermilk biscuits are incredibly tall, flaky, soft, and oh-so-buttery! This is the only fool-proof biscuit recipe you will ever need!

These buttermilk biscuits are incredibly tall, flaky, soft, and oh-so-buttery! This is the only fool-proof biscuit recipe you will ever need!

Featured Comment

Thank you for sharing this recipe! It has been our family favorite for several years and I have now passed it on to my daughters and daughters in law. They are flavorful, fluffy and rise like no other. The best!
Justine
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Why you’ll love Flaky Mile High Biscuits

  • All the flaky layers. These buttermilk biscuits are extra tall, extra buttery, and extra flaky – the 3 most important elements in a great homemade biscuit!
  • So much better than store-bought. You can say goodbye to the canned stuff and skip the artificial preservatives! You only need six simple pantry staples to have warm, freshly baked biscuits with crisp golden bottoms and soft, fluffy centers to elevate any meal.
  • Freezes beautifully. Biscuits freeze like a dream, keeping in the freezer for up to 3 months. And you can bake the biscuits directly from the freezer (no thawing required), perfect for entertaining, holiday prep, or even baking a few of them at a time alongside a quick family dinner!

Key Ingredients

Flour

All-purpose flour provides the base for the biscuit dough

Leavening agents

Baking powder and baking soda serve as the leavening agents to give the biscuits their rise, yielding light, airy volume and height

Salt

Enhances flavor and strengthens the dough’s gluten structure

Unsalted butter

Cold, unsalted butter is key for tender, flaky layers

Buttermilk

Cold buttermilk adds the necessary moisture to activate the leavening agents and provide a subtle tangy flavor

How to make Flaky Mile High Biscuits

  1. Prep the baking sheet. Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and for easy clean up.
  2. Combine the dry ingredients. Combine the flour, baking powder, salt, and baking soda.
  3. Add the cold butter. Work in the cold butter into the dry ingredients until the mixture looks crumbly.
  4. Add the liquid. Stir in the cold buttermilk using a rubber spatula until the dough comes together.
  5. Fold and shape. Turn the dough onto a floured surface, kneading and folding it over a few times to create flaky layers. Then roll the dough into a 1 1/4-inch thick rectangle.
  6. Cut out rounds. Press straight down with a floured biscuit or cookie cutter, avoiding any twisting, to cut out about 10-12 rounds. Pro tip: if planning for leftovers, flash freeze the biscuits here before transferring to an airtight, resealable freezer bag.
  7. Freeze. Place the biscuits onto the baking sheet and freeze for 15 minutes.
  8. Bake. Brush the tops of the biscuits with melted butter and bake at 450°F for 15-18 minutes until golden brown.
  9. Serve. Serve warm, split open with a pat of butter, or spread with fruit jam, jelly, or marmalade.

additions and variations

  • Meat: cooked and crumbled bacon (or sausage) or diced ham
  • Cheese: shredded sharp cheddar, gruyere, or parmesan cheese
  • Herbs: chopped fresh chives, rosemary, or thyme
  • Seasonings: garlic powder or black pepper

FREEZING AND STORAGE

Storage

Leftover biscuits can be stored in an airtight container at room temperature for 1-2 days or in the fridge for 5-7 days.

Reheating

Reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 5-10 minutes.

Freeze before baking

Place the biscuits on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the biscuits to an airtight, resealable freezer bag. Label, date, and freeze up to 3 months. Bake as directed directly from the freezer, adding a few extra minutes to the bake time as needed.

Freeze after baking

Let the biscuits cool completely. Wrap each biscuit tightly in aluminum foil or plastic wrap, then transfer the individually-wrapped biscuits to an airtight, resealable freezer bag. Label, date, and freeze up to 2 months. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 5-10 minutes.

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Tools For This Recipe

Flaky Mile High Biscuits: Frequently Asked Questions

What can I substitute for buttermilk?

A quick and easy buttermilk substitute is creating your own buttermilk with whole milk and something acidic such as lemon juice or distilled white vinegar. Add 1 tablespoon acid (lemon juice or vinegar) to 1 cup milk, letting it stand for 5-10 minutes.

What can I use if I don’t have a biscuit cutter?

A sharp knife should do the trick using a downward motion. Using a dull rim, such as a glass or mason jar, can prevent the biscuits from rising.

Why freeze the biscuits for 15 minutes prior to baking?

This process will keep the butter from melting, resulting in a higher rise and flakier layers.

Can I make this ahead of time?

Yes! Biscuits are very freezer-friendly, flash freezing once assembled (before baking) and storing in the freezer for up to 3 months.

How can I store leftovers?

Leftover biscuits can be stored in an airtight container at room temperature for 1-2 days or in the fridge for 5-7 days.

Flaky Mile High Biscuits

Yield: 12 biscuits
Prep: 45 minutes
Cook: 20 minutes
Total: 1 hour 5 minutes
These buttermilk biscuits are incredibly tall, flaky, soft, and oh-so-buttery! This is the only fool-proof biscuit recipe you will ever need!
4.9 stars (108 ratings)
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Ingredients

  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 cup cold unsalted butter, cut into cubes
  • 1 ½ cups cold buttermilk

For baking

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 melted butter. Place into oven and bake for 15-18 minutes, or until golden brown.
  • Serve warm.

Equipment

Baking Sheet
Baking Sheet
Silicone Baking Mat
Biscuit Cutter

Notes

  • Cold butter is key. When the cold butter melts in the oven, it will release steam and push the dough to form those favorited airy, flaky layers and a high rise.
  • Use buttermilk. While adding a slightly tangy flavor, buttermilk is a key ingredient here contributing to the flavor, texture and rise. Using milk will lead to more neutral flavors along with flat and dense biscuits.
  • Make a buttermilk substitute. You can make a buttermilk substitute at home by adding 1 tablespoon lemon juice or vinegar to 1 cup milk.
  • Avoid overworking the dough. Knead the dough just until it comes together. Overworking the dough can lead to dense, dry biscuits.
  • Use a floured biscuit cutter. Flouring the biscuit cutter beforehand will prevent sticking. Avoid twisting the cutter as the biscuits may slope and rise unevenly.
  • Freeze before baking. Although biscuits can be frozen before or after baking, freezing before baking is preferred to preserve texture and for optimal freshness.
Course: Bread, Breakfast, Side Dish
Cuisine: American

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