Flaky Mile High Biscuits

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There’s nothing quite like a warm, buttery biscuit straight from the oven. These Flaky Mile High Biscuits rise to impressive heights, boasting layers of soft, fluffy goodness encased in a perfectly golden, crisp exterior. Whether you’re serving them for breakfast with honey and jam, as a side for dinner, or smothered in rich sausage gravy, these biscuits are guaranteed to be the star of any meal.

The secret to their perfect rise lies in the careful layering of dough and the use of cold ingredients, ensuring each bite is light, airy, and impossibly flaky. With just a handful of pantry staples, you can create homemade biscuits that rival even the best Southern bakeries. Get ready to enjoy the ultimate comfort food that’s easy to make and impossible to resist!

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Ingredients for Flaky Mile High Biscuits

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar (optional, for slight sweetness)
• ½ cup unsalted butter, very cold and cubed
• ¾ cup buttermilk, very cold
• 1 egg (for an optional egg wash, for golden tops)

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Step 1: Prepare the Dough

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.

Step 2: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Step 3: Add the Buttermilk

Gradually pour in the cold buttermilk, stirring gently with a wooden spoon or spatula until just combined. The dough should be slightly sticky but not overly wet.

Step 4: Fold for Flakiness

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle, then fold it in half. Repeat this process 3–4 times to create flaky layers. Finally, roll the dough to about 1-inch thickness.

Step 5: Cut the Biscuits

Using a round biscuit cutter (about 2.5 inches in diameter), cut out biscuits without twisting the cutter. Re-roll any remaining dough and cut out additional biscuits.

Step 6: Bake to Perfection

Place the biscuits on the prepared baking sheet, making sure they are slightly touching for a better rise. Brush the tops with an optional egg wash for a golden color. Bake for 12–15 minutes, or until the tops are golden brown and the biscuits have risen beautifully.

Step 7: Serve and Enjoy

Let the biscuits cool for a few minutes before serving. Enjoy them warm with butter, honey, or your favorite toppings!

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Storage Instructions

To keep your Flaky Mile High Biscuits fresh, store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week. To reheat, pop them in a 350°F (175°C) oven for 5–7 minutes or microwave for about 15 seconds.

For freezing, allow the biscuits to cool completely, then place them in a freezer-safe bag or airtight container. They can be frozen for up to three months. When ready to eat, reheat in the oven at 350°F (175°C) for 10–12 minutes.

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Estimated Nutrition (Per Biscuit)

• Calories: 220
• Carbohydrates: 28g
• Protein: 4g
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 420mg
• Fiber: 1g
• Sugar: 2g

Note: Nutritional values may vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

Can I use milk instead of buttermilk?

Yes, buttermilk gives the biscuits a tender crumb and tangy flavor. If you don’t have it, you can make a substitute by mixing ¾ cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.

Why are my biscuits not rising?

Ensure your baking powder is fresh and that your butter and buttermilk are cold. Also, avoid overworking the dough, as this can make the biscuits dense.

Can I make the dough ahead of time?

Yes! You can prepare the dough, cut out the biscuits, and refrigerate them for up to 24 hours before baking. Alternatively, freeze the unbaked biscuits and bake straight from the freezer, adding a couple of extra minutes to the baking time.

What’s the best way to reheat biscuits?

The best way is to warm them in a 350°F (175°C) oven for 5–7 minutes. This helps maintain their crisp exterior and soft interior.

Can I use a food processor to mix the dough?

Yes! Pulse the dry ingredients and butter until crumbly, then add the buttermilk and pulse until just combined. Be careful not to overmix.

Why do I need to fold the dough?

Folding creates the signature flaky layers. Each fold helps develop height and texture, making the biscuits extra tall and airy.

What can I serve with these biscuits?

They’re perfect with butter, honey, jam, or gravy. You can also use them for breakfast sandwiches or as a side for soups and stews.

Can I make these biscuits gluten-free?

Yes! Substitute all-purpose flour with a high-quality gluten-free flour blend that contains xanthan gum for the best texture.

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