Flaky Mile High Biscuits Recipe

Introduction

These Flaky Mile High Biscuits are the perfect balance of tender layers and buttery flavor. Ideal for breakfast or as a side, they rise beautifully and offer a delightful texture that’s hard to resist.

Ingredients

• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1 cup cold unsalted butter (cut into cubes)
• 1 1/2 cups cold buttermilk
• 1/4 cup unsalted butter (melted)

Instructions

1. Step 1: Preheat your oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Step 2: In a large bowl, whisk together the flour, baking powder, kosher salt, and baking soda until well combined.
3. Step 3: Add the cold cubed butter to the dry ingredients. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Step 4: Pour in the cold buttermilk and gently stir with a rubber spatula until a soft dough forms. Be careful not to overmix.
5. Step 5: Turn the dough onto a lightly floured surface and knead it 3 to 4 times until it comes together smoothly.
6. Step 6: Roll the dough out with a rolling pin into a rectangle about 1 1/4 inches thick.
7. Step 7: Use a 2 1/2 inch biscuit or cookie cutter to cut out 10 to 12 rounds from the dough.
8. Step 8: Arrange the biscuits on the prepared baking sheet. Place them in the freezer for 15 minutes to help achieve maximum flakiness.
9. Step 9: Remove the biscuits from the freezer and brush the tops with the melted butter. Bake in the preheated oven for 15–18 minutes, or until golden brown and puffed.
10. Step 10: Serve the biscuits warm for the best texture and flavor.

Tips & Variations

• For extra fluffy layers, avoid twisting the biscuit cutter when cutting; press straight down and lift.
• Substitute heavy cream for buttermilk if needed, adding a tablespoon of lemon juice or vinegar.
• Try folding the dough over itself a few times before cutting to create even flakier layers.
• Sprinkle shredded cheddar or herbs onto the dough before baking for a savory twist.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked biscuits in a sealed freezer bag for up to 3 months. Reheat frozen biscuits in a warm oven at 350°F for about 10 minutes to restore freshness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butter instead of cold butter?

Yes, frozen butter can work well as long as you grate or chop it into small pieces before mixing to ensure proper distribution and flakiness.

Why do the biscuits need to chill in the freezer before baking?

Chilling the biscuits firms up the butter and helps the dough relax, which enhances the rise and creates distinct flaky layers during baking.

Flaky Mile High Biscuits Recipe

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★★★★★

4.4 from 67 reviews

These flaky mile-high biscuits are tender, buttery, and perfectly layered, making them an ideal accompaniment to breakfast or dinner. Made with cold butter and buttermilk, they create a light, fluffy texture with a golden crust that melts in your mouth.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 biscuits 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda

Wet Ingredients

• 1 cup cold unsalted butter, cut into cubes
• 1 1/2 cups cold buttermilk
• 1/4 cup unsalted butter, melted (for brushing)

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, thoroughly combine the all-purpose flour, baking powder, kosher salt, and baking soda to create your base mixture.
3. Cut in Butter: Add the cold, cubed unsalted butter into the dry ingredients. Using your fingers, work the butter into the flour mixture until it looks like coarse crumbs, which helps create flaky layers.
4. Add Buttermilk and Form Dough: Pour in the cold buttermilk and stir gently using a rubber spatula until a soft dough forms. Avoid overmixing to keep biscuits tender.
5. Knead the Dough: Transfer the dough to a lightly floured surface and knead it 3 to 4 times until it just comes together. This keeps the dough light and flaky without toughening it.
6. Roll Out Dough: Roll the dough into a rectangle about 1 1/4 inches thick with a rolling pin, preparing it for cutting.
7. Cut Biscuits: Using a 2 1/2-inch biscuit or cookie cutter, cut out 10 to 12 rounds from the dough and arrange them onto the prepared baking sheet.
8. Freeze Biscuits: Place the baking sheet in the freezer for 15 minutes to chill the biscuits, which helps them hold their shape and rise better during baking.
9. Brush with Melted Butter and Bake: Remove biscuits from the freezer, brush the tops with melted butter for a golden crust, then bake them in the oven for 15 to 18 minutes until they are golden brown and fluffy.
10. Serve Warm: Remove from oven and serve the biscuits warm for the best flavor and texture.

Notes

• For extra flaky layers, you can fold the dough over itself a couple of times before cutting.
• Use cold ingredients, especially butter and buttermilk, for the best flaky texture.
• Do not overwork the dough; minimal mixing keeps the biscuits tender.
• These biscuits can be frozen before baking and baked directly from frozen, adding a few extra minutes to cooking time.
• Serve with honey, jam, or sausage gravy for a classic Southern touch.

Keywords: Flaky biscuits, buttermilk biscuits, homemade biscuits, Southern biscuits, flaky mile-high biscuits