Mile-High Buttermilk Biscuits

Save this recipe on:

Golden, flaky, and sky-high—these Mile-High Buttermilk Biscuits are the stuff breakfast dreams are made of. Whether you’re spreading on jam, layering them with sausage and egg, or just devouring them warm from the oven, their buttery layers and soft crumb make them unforgettable. The best part? They come together with just a few kitchen staples and a little bit of chill time.

Their dramatic height and perfectly crisp tops are a result of careful folding and the magic of cold butter meeting high heat. These biscuits don’t just rise, they soar. Great for Sunday brunch, cozy dinners, or a midweek treat, you’ll find yourself making these over and over.

---

What Kind of Butter Should I Use?

For the flakiest layers, use unsalted, high-fat European-style butter. The higher butterfat content helps create steam pockets that lift the biscuit sky-high. Make sure it’s very cold—some bakers even freeze their butter and grate it in.

---

Ingredients for the Mile-High Buttermilk Biscuits

All-Purpose Flour
The base of the biscuit. Look for unbleached all-purpose flour for better structure without compromising tenderness.

Baking Powder
The powerhouse leavener. Make sure it’s fresh—expired baking powder means flat biscuits.

Baking Soda
It helps react with the acidity of the buttermilk for extra rise and a gentle tang.

Salt
Essential for flavor balance. Just a pinch enhances the butteriness and depth.

Unsalted Butter
Cold, cubed, and ready to steam into flaky layers. This is the magic-maker of biscuit texture.

Buttermilk
Provides acidity and moisture. It’s the secret to tender biscuits with that signature tang.

Optional: Melted Butter for Brushing
For a golden, buttery finish that makes them irresistible.

---

How To Make the Mile-High Buttermilk Biscuits

Step 1: Prep the Dry Ingredients

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. This ensures your leaveners are evenly distributed.

Step 2: Cut in the Butter

Add the cold, cubed butter into the dry mix. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs with some pea-sized bits.

Step 3: Add the Buttermilk

Pour in the cold buttermilk and stir just until the dough comes together. Avoid overmixing to keep the texture light and tender.

Step 4: Fold for Flaky Layers

Turn the dough out onto a floured surface. Gently pat it into a rectangle and fold it over like a letter. Repeat this folding and patting 3-4 times to create those mile-high layers.

Step 5: Cut and Chill

Pat the dough to about 1-inch thickness. Use a round biscuit cutter to punch out biscuits. Place them on a parchment-lined baking sheet and chill for 15 minutes.

Step 6: Bake to Perfection

Preheat oven to 425°F (218°C). Brush the tops with melted butter, then bake for 15-18 minutes, or until tall and golden brown.

---

Serving and Storing Mile-High Buttermilk Biscuits

Serve these biscuits warm with jam, honey, sausage gravy, or even a slab of salted butter. They’re just as perfect alongside breakfast eggs as they are with a hearty soup at dinner.

Store any leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. To reheat, pop them in a warm oven for 5-8 minutes. They also freeze beautifully—wrap tightly and freeze for up to 2 months.

---

Frequently Asked Questions

How do I keep my biscuits from spreading?

Make sure your butter and buttermilk are very cold. Chilling the dough before baking also helps.

Can I use milk instead of buttermilk?

Yes, but you’ll lose the signature tang and texture. For a quick fix, mix 1 tbsp lemon juice into 1 cup of milk and let sit for 5 minutes.

Why are my biscuits not rising high?

It could be due to expired baking powder, warm butter, or overworked dough. Be gentle, and don’t skip the folding.

What can I do with leftover biscuit dough?

Gather scraps, gently pat them together, and cut again. Avoid kneading the dough too much to keep them tender.

Can I make these biscuits ahead of time?

Yes! You can freeze the unbaked biscuits and bake directly from frozen. Just add a couple of minutes to the baking time.

---

Want More Biscuit & Brunch Ideas?

If you loved these Mile-High Buttermilk Biscuits, you might want to check out some other comforting favorites on the blog:

• Red Lobster’s Cheese Biscuit Loaf for a savory, cheesy spin.
• Chicken Pot Pie Bake with Cheddar Bay Biscuits for a cozy all-in-one meal.
• Cinnamon Roll French Toast Roll-Ups if you want a sweet morning treat.
• Blueberry Cottage Cheese Breakfast Bake for a protein-packed brunch.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli to round out a biscuit dinner.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast board so you can come back to it any time: Life with Jam Pinterest

And let me know in the comments how yours turned out. Did you grate the butter or cube it? Did you brush with honey butter?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

---

Print

Save this recipe on: