Mile-High Buttermilk Biscuits

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When I think about comfort food that warms the soul and lifts the mood instantly, these Mile-High Buttermilk Biscuits are right at the top of the list. There’s something incredibly satisfying about pulling apart a golden, flaky biscuit and watching the steam rise, especially when it’s fresh out of the oven. Whether I’m making breakfast for my family or just need a cozy bite with afternoon tea, these biscuits never fail to deliver.

I’ve tested dozens of variations to get these just right—tall, buttery, with irresistible flaky layers that practically melt in your mouth. These are the kind of biscuits that make people pause mid-bite and ask, “Did you make these from scratch?” Yes, you did—and it’s much easier than you think.

Why You’ll Love This Mile-High Buttermilk Biscuits Recipe

These biscuits are everything you want in a classic Southern-style biscuit—light, tender, and loaded with buttery flavor. They’re perfect for slathering with jam, honey, or gravy, and make a standout side for any breakfast or dinner spread. Plus, they rise beautifully in the oven, giving you those gorgeous layers that are practically begging to be pulled apart.

What Kind of Flour Should I Use for Biscuits?

I recommend using all-purpose flour for the perfect balance of structure and tenderness. However, if you have access to a low-protein flour like White Lily, your biscuits will turn out even more tender and delicate. It’s not essential, but it’s a fantastic upgrade if you’re chasing that true Southern texture.

Options for Substitutions

No buttermilk on hand? No problem. You can make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of whole milk. Let it sit for 5 minutes, and you’re ready to go. If you’re dairy-free, unsweetened almond milk with vinegar can work in a pinch—just be aware the flavor won’t be as rich. For the butter, plant-based alternatives also yield decent results if you’re avoiding dairy altogether.

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Ingredients for This Mile-High Buttermilk Biscuits Recipe

• All-Purpose Flour – This forms the base of the biscuit dough and provides structure. If you can find a low-protein flour like White Lily, it will make your biscuits extra tender.
• Baking Powder – The key to getting that mile-high rise. Don’t skimp on it—this is where the magic begins.
• Baking Soda – Works alongside the buttermilk to activate the leavening process and provide a slight tang.
• Salt – Enhances the flavor and balances the richness of the butter.
• Unsalted Butter (very cold) – Cut into small cubes or grated, butter gives the biscuits their flaky layers and rich taste.
• Buttermilk (cold) – Adds a tangy flavor and tender texture. It also reacts with the baking soda to help the biscuits rise beautifully.
• Extra Butter (melted) – Brushed on top for that golden finish and extra buttery flavor.

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Step 1: Preheat and Prep

Start by preheating your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it. Make sure all your ingredients—especially the butter and buttermilk—are very cold before you begin. Cold ingredients are key to achieving those signature flaky layers.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed throughout the dough.

Step 3: Cut in the Butter

Add the cold butter pieces to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized bits of butter throughout. This step creates pockets of butter that will steam and puff up during baking, making the biscuits rise high.

Step 4: Add the Buttermilk

Pour in the cold buttermilk and stir just until the dough begins to come together. Do not overmix! The dough will be shaggy, and that’s okay—you want to preserve the butter bits and keep it cold.

Step 5: Fold for Layers

Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold it over like a letter (in thirds), then rotate and flatten again. Repeat this folding process 2 to 3 more times. This technique builds those gorgeous layers.

Step 6: Cut the Biscuits

Pat the dough into a final 1-inch thick rectangle. Use a sharp round cutter (about 2.5 inches wide) to cut out your biscuits. Press straight down without twisting to ensure the edges rise evenly. Gather the scraps, re-flatten, and cut more biscuits as needed.

Step 7: Bake to Perfection

Place the biscuits on the prepared baking sheet with sides touching (for soft sides) or spaced slightly apart (for crispier edges). Brush the tops with melted butter. Bake for 12–15 minutes, or until golden brown and tall.

Step 8: Final Touch and Serve

Remove from the oven and brush again with melted butter while they’re hot. Let them cool slightly before serving. These biscuits are best enjoyed warm, split open and topped with jam, honey, or your favorite gravy.

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How Long to Prepare the Mile-High Buttermilk Biscuits

Prep Time: The preparation takes about 15–20 minutes. This includes gathering your ingredients, cutting in the butter, mixing, and folding the dough. It helps to chill your tools and ingredients beforehand to speed up the process and keep everything cold.

Baking Time: Once in the oven, the biscuits bake quickly—typically 12–15 minutes. Keep an eye on them in the final few minutes. You want them deeply golden on top with a lightly crisp crust.

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Tips for Perfect Mile-High Buttermilk Biscuits

• Use very cold ingredients. Cold butter and buttermilk are essential for flakiness. You can even chill your mixing bowl and flour beforehand.
• Don’t overwork the dough. Mix just until combined. Overmixing leads to tough biscuits.
• Fold the dough. Folding like a letter several times builds height and layers, almost like laminated pastry.
• Cut straight down. Twisting the cutter seals the edges, preventing rise.
• Bake close together. For soft sides, place the biscuits touching each other. For crispier edges, space them out.

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Watch Out for These Mistakes While Cooking

• Warm butter or buttermilk. Warm fat blends into the flour instead of creating pockets, which results in flat biscuits.
• Overbaking. Even an extra two minutes can dry out your biscuits. Take them out when tops are golden and bottoms are lightly browned.
• Using expired leavening. Old baking powder or soda means less rise—always check the dates.
• Twisting the biscuit cutter. As tempting as it is, twisting seals the edges and prevents a good rise.
• Skipping the folding process. This is where those beautiful layers come from—don’t skip it.

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What to Serve With Mile-High Buttermilk Biscuits?

1. Sausage Gravy

A Southern classic, rich and creamy sausage gravy poured over hot biscuits is weekend brunch perfection.

2. Fried Chicken

Use these biscuits to build the ultimate fried chicken biscuit sandwich with hot sauce or honey.

3. Jam and Butter

For a simple and sweet treat, spread with salted butter and your favorite homemade or store-bought jam.

4. Scrambled Eggs and Bacon

Pair with a hearty breakfast plate of eggs, bacon, and fresh fruit.

5. Honey and Hot Sauce Drizzle

Drizzle warm biscuits with a mix of honey and a touch of hot sauce for a sweet-savory kick.

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Storage Instructions

Room Temperature: If you’re eating them the same day, store the biscuits in an airtight container or wrapped in foil. They’ll stay fresh for about 1–2 days.

Refrigerator: For longer storage, keep them in the fridge in an airtight container for up to 5 days. Reheat in the oven at 350°F (175°C) for about 5–7 minutes.

Freezer: These biscuits freeze beautifully. Wrap them individually in plastic wrap and place in a freezer-safe bag. Reheat from frozen in a 350°F oven for 10–12 minutes.

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Estimated Nutrition

Per biscuit (based on 8 biscuits):

• Calories: 240 kcal
• Carbohydrates: 28g
• Protein: 4g
• Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 480mg
• Sugar: 2g
• Fiber: 1g

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Frequently Asked Questions

How do I get my biscuits to rise higher?

Keep everything cold, especially the butter, and make sure your baking powder is fresh. Folding the dough a few times helps too.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough (wrapped well) for up to 24 hours before baking. You can also freeze cut biscuits and bake straight from frozen.

What’s the best way to reheat biscuits?

Reheat in a 350°F oven for about 5 minutes to restore crispness and warmth. Avoid microwaving if you want to keep the texture.

Can I use self-rising flour instead?

You can, but skip the baking powder and reduce the salt slightly. The texture may be slightly different, but it still works.

Why did my biscuits turn out dense?

This usually happens if the dough is overmixed or if the butter wasn’t cold enough. Use a light touch and cold ingredients.

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Conclusion

Mile-High Buttermilk Biscuits are the ultimate comfort food—flaky, buttery, and beautifully tall. Once you master the simple techniques, you’ll never go back to store-bought biscuits again. They come together quickly and elevate any meal, from breakfast to dinner. Whether you’re serving them plain with butter or building them into a full Southern spread, these biscuits are bound to become a favorite in your kitchen.

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