Description
These Mile-High Buttermilk Biscuits are flaky, buttery, and sky-high with golden crisp edges and tender layers inside. Made with cold butter and tangy buttermilk, this easy biscuit recipe is perfect for breakfast, brunch, or a Southern-style dinner side. Fluffy buttermilk biscuits that rise tall and taste heavenly!
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup unsalted butter, cold or frozen
3/4 cup buttermilk, cold
2 tablespoons melted butter, for brushing
Instructions
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. Grate the cold or frozen butter and return it to the fridge until ready to use.
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
4. Add the grated butter and mix gently with a fork or pastry cutter until crumbly.
5. Pour in the cold buttermilk and stir until a shaggy dough forms.
6. Turn the dough onto a floured surface, knead a few times, and pat into a rectangle.
7. Fold the dough like a letter, then pat and fold again 2–3 more times to create layers.
8. Pat the final dough into a 1-inch thick slab and cut using a round biscuit cutter (do not twist).
9. Place biscuits close together on the sheet. Reroll scraps gently and repeat.
10. Bake for 13–15 minutes or until golden and tall.
11. Brush tops with melted butter and serve warm.
Notes
Keep your ingredients as cold as possible for maximum flakiness.
Don’t twist the cutter when shaping biscuits—it can prevent a good rise.
For extra flavor, you can add shredded cheddar or fresh herbs to the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 235
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg