Description
These Mile-High Buttermilk Biscuits are buttery, flaky, and sky-high. Perfect for breakfast, brunch, or a cozy dinner side, they’re made with simple pantry ingredients and a clever folding technique for maximum layers and lift.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup cold buttermilk
2 tablespoons melted butter (optional, for brushing)
Instructions
1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Pour in the cold buttermilk and stir just until combined—do not overmix.
5. Turn the dough onto a floured surface, pat into a rectangle, and fold like a letter. Repeat this folding 3 to 4 times to build layers.
6. Pat the dough to 1-inch thickness and cut out biscuits using a round cutter.
7. Place biscuits on the prepared baking sheet and chill in the fridge for 15 minutes.
8. Brush the tops with melted butter if desired.
9. Bake for 15 to 18 minutes until tall and golden brown.
10. Serve warm and enjoy!
Notes
For the flakiest biscuits, keep all your ingredients (especially the butter and buttermilk) very cold.
Don’t twist the biscuit cutter when cutting; it seals the edges and prevents full rising.
Folding the dough multiple times is what creates those tall, layered biscuits—don’t skip it!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 1g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg