Flaky Mile High Biscuits

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Flaky Mile High Biscuits are the kind of comfort food that makes any meal feel special. I love how they rise tall with golden, buttery layers that practically melt in your mouth. Whether served with jam for breakfast or alongside a hearty dinner, these biscuits are a true delight. The secret to their incredible height and flakiness lies in cold butter, careful folding, and just the right baking technique.

I’ve tested many biscuit recipes over the years, but this one consistently delivers bakery-style results. The crisp exterior, the soft and airy interior, and that irresistible buttery taste make these biscuits a must-try. If you’ve ever struggled with flat or dense biscuits, this recipe will change everything!

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Why You’ll Love These Flaky Mile High Biscuits

• Sky-high layers – The laminated dough technique creates incredible lift and flaky layers.
• Quick and easy – No special equipment needed, just a few simple ingredients and a light touch.
• Perfectly buttery – Each bite is rich with buttery goodness, making them impossible to resist.
• Versatile – Enjoy them sweet with honey and jam or savory with gravy or cheese.
• Freezer-friendly – You can make a batch ahead of time and bake fresh biscuits whenever you crave them.
• Beginner-friendly – Even if you’ve never baked biscuits before, this recipe will guide you to success!

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What’s the Secret to Extra Flaky Mile High Biscuits?

The key to achieving those signature tall, flaky layers lies in a few crucial techniques. First, using very cold butter (or even frozen) ensures that the fat stays solid until it hits the oven, creating steam pockets that lift the dough. Second, folding the dough—similar to laminating pastry—helps build those delicate layers. Finally, a hot oven (around 425°F/220°C) is essential for immediate lift, giving the biscuits their mile-high appearance.

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Options for Substitutions

1. Butter Substitute

If you don’t have butter, you can use shortening for a slightly different texture. Butter gives the best flavor, but shortening creates even taller biscuits due to its higher melting point.

2. Milk Alternatives

Classic buttermilk is ideal, but if you don’t have it, you can substitute whole milk with 1 tablespoon of vinegar or lemon juice to mimic the tangy acidity. Dairy-free options like almond or oat milk can work, but they may slightly affect texture.

3. Flour Choices

All-purpose flour is the standard, but self-rising flour can be used if you adjust the baking powder. If using whole wheat flour, replace only half of the all-purpose flour to maintain a light texture.

4. Egg Wash vs. Butter Topping

Brushing the biscuits with egg wash gives a glossy golden finish, while melted butter after baking enhances flavor. You can even use cream for a softer golden top.

5. Sugar or No Sugar?

A touch of sugar balances the flavors, but you can leave it out for a more traditional savory biscuit. Want a hint of sweetness? Add a teaspoon of honey for extra depth.

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Ingredients for Flaky Mile High Biscuits

Each ingredient plays a crucial role in achieving the perfect biscuit texture—tall, flaky, and irresistibly buttery.

All-Purpose Flour

This provides the structure of the biscuits. A lower-protein flour results in a more tender crumb, making all-purpose the best choice.

Baking Powder

The main leavening agent that helps the biscuits rise. Make sure it’s fresh for maximum lift.

Baking Soda

Works with the acidity in buttermilk to create additional rise and a light texture.

Salt

Enhances the flavor of the biscuits and balances the richness of the butter.

Unsalted Butter

Cold, cubed butter is essential for flakiness. As it melts during baking, it creates steam pockets that form layers.

Buttermilk

Adds moisture and tangy flavor while reacting with the baking soda for extra rise. Cold buttermilk keeps the butter from melting before baking.

Sugar (Optional)

A small amount helps balance flavors, especially if you enjoy biscuits with jam or honey. You can omit it for a fully savory biscuit.

Egg Wash or Melted Butter (For Topping)

An egg wash gives a golden, glossy finish, while brushing melted butter after baking adds a rich, buttery flavor.

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Step 1: Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using). This ensures even distribution of the leavening agents for a uniform rise.

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Step 2: Cut in the Butter

Take cold, cubed butter and use a pastry cutter or your fingers to blend it into the dry ingredients until the mixture resembles coarse crumbs. You want small, pea-sized pieces of butter throughout, which will create flaky layers when baked.

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Step 3: Add the Buttermilk

Slowly pour in the cold buttermilk, stirring gently with a fork or spatula until the dough just comes together. Be careful not to overmix—this keeps the biscuits light and tender.

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Step 4: Fold for Flaky Layers

Turn the dough onto a lightly floured surface and gently pat it into a rectangle. Fold it in half, rotate, and repeat this process 3-4 times. This folding technique is what gives the biscuits those signature tall, flaky layers.

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Step 5: Cut Out the Biscuits

Roll the dough to about 1-inch thickness and use a round biscuit cutter to cut out biscuits. Press straight down without twisting to help them rise evenly. Re-roll any scraps to cut more biscuits, but try not to overwork the dough.

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Step 6: Bake Until Golden

Place the biscuits on a parchment-lined baking sheet, making sure they are close together for a higher rise. Brush the tops with egg wash or melted butter, then bake at 425°F (220°C) for 12-15 minutes or until golden brown.

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How Long to Cook Flaky Mile High Biscuits

Baking these biscuits at 425°F (220°C) for 12-15 minutes ensures a crisp, golden exterior while keeping the inside soft and tender. The high heat helps create steam, which gives the biscuits their signature lift and flaky texture. Keep an eye on them around the 12-minute mark to avoid over-browning.

For extra-tall biscuits, placing them close together on the baking sheet encourages upward rise rather than spreading out.

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Tips for Perfect Flaky Mile High Biscuits

1. Use Cold Ingredients

Cold butter and buttermilk are essential for creating steam pockets that result in flaky layers. You can even chill the flour for extra precaution!

2. Don’t Overwork the Dough

Overmixing can lead to dense, tough biscuits. Stir just until the dough comes together, and handle it as little as possible.

3. Fold for More Layers

Folding the dough multiple times before cutting helps create beautiful layers that separate perfectly when baked.

4. Press, Don’t Twist the Cutter

Twisting the cutter seals the edges, preventing the biscuits from rising properly. Always press straight down for the best results.

5. Bake at High Heat

A hot oven (425°F/220°C) is crucial for achieving maximum lift. If your biscuits aren’t rising as high as expected, your oven might not be hot enough.

6. Arrange Biscuits Close Together

Placing them close (almost touching) on the baking sheet helps them push each other upward rather than spreading sideways.

7. Brush with Butter After Baking

For extra flavor and softness, brush the tops with melted butter as soon as they come out of the oven.

8. Check Your Baking Powder

If your biscuits aren’t rising properly, your baking powder may be expired. Test it by adding a teaspoon to hot water—if it fizzes, it’s still active!

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Watch Out for These Mistakes While Cooking

1. Using Warm Butter

If your butter is too soft, it won’t create the steam needed for flaky layers. Always start with cold or even frozen butter for the best results.

2. Overmixing the Dough

Mix just until combined! Overworking the dough activates the gluten, making the biscuits tough instead of tender.

3. Skipping the Folding Process

Folding the dough several times before cutting is what gives you those beautiful mile-high layers. Don’t rush this step!

4. Twisting the Biscuit Cutter

Twisting seals the edges and prevents the biscuits from rising properly. Always press straight down when cutting.

5. Baking at the Wrong Temperature

A lower temperature won’t allow the biscuits to rise quickly. Make sure your oven is preheated to 425°F (220°C) for maximum lift.

6. Not Placing Biscuits Close Together

Biscuits rise better when touching because they help push each other up instead of spreading outward.

7. Using Old Baking Powder

Flat biscuits might be due to expired baking powder. Always check its freshness before baking!

8. Skipping the Butter Brushing

Brushing melted butter on top after baking adds flavor and softness, making your biscuits even more irresistible.

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What to Serve With Flaky Mile High Biscuits?

1. Classic Sausage Gravy

A creamy, peppery sausage gravy poured over warm biscuits is a Southern staple.

2. Whipped Honey Butter

Mix butter with honey for a sweet, silky spread that melts beautifully into the warm layers.

3. Homemade Jam or Preserves

Strawberry, raspberry, or peach jam adds a fruity burst of flavor.

4. Crispy Bacon and Eggs

A hearty breakfast pairing that never disappoints.

5. Fried Chicken

For a Southern-style meal, serve these biscuits alongside crispy fried chicken.

6. Soup or Stew

Biscuits make the perfect side for dipping into a warm bowl of soup or stew.

7. Cheese and Herb Butter

A savory twist—serve biscuits with herbed butter and a sprinkle of cheese.

8. Maple Syrup Drizzle

For a sweet touch, drizzle biscuits with warm maple syrup—delicious with coffee or tea!

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Storage Instructions

Room Temperature

If you plan to enjoy the biscuits within 1-2 days, store them in an airtight container at room temperature. Keep them covered to maintain their softness and prevent them from drying out.

Refrigerator

For longer storage, place biscuits in an airtight container and refrigerate for up to 5 days. Warm them up in the oven or microwave before serving for the best texture.

Freezer

Biscuits freeze beautifully! Wrap them individually in plastic wrap, then place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. To reheat, bake at 350°F (175°C) for 10-12 minutes or microwave for 30 seconds.

Freezing Unbaked Biscuits

If you want fresh biscuits on demand, freeze the unbaked dough rounds on a baking sheet. Once frozen, transfer them to a freezer bag. Bake straight from frozen at 425°F (220°C) for a few extra minutes until golden brown.

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Estimated Nutrition (Per Biscuit)

• Calories: ~250
• Carbohydrates: 30g
• Protein: 5g
• Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Fiber: 1g
• Sugar: 2g
• Sodium: 400mg

Note: Nutrition values are estimates and may vary based on ingredients used.

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Frequently Asked Questions

1. Can I make these biscuits without buttermilk?

Yes! If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.

2. Why didn’t my biscuits rise?

This could be due to old baking powder, overmixing, or twisting the biscuit cutter. Make sure your baking powder is fresh, handle the dough gently, and press the cutter straight down.

3. Can I use self-rising flour?

Yes! If using self-rising flour, omit the baking powder and salt from the recipe since it’s already included in the flour.

4. How do I get extra flaky layers?

The key is folding the dough multiple times before cutting. Also, make sure your butter is very cold and work quickly to keep it from melting.

5. Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours before baking or freeze the unbaked biscuits for later.

6. What’s the best way to reheat biscuits?

For the best texture, warm them in a 350°F (175°C) oven for 10 minutes or microwave for 20-30 seconds.

7. Can I make these biscuits gluten-free?

You can try using a 1:1 gluten-free flour blend, but the texture may be slightly different. Adding xanthan gum can help improve the structure.

8. Why are my biscuits dry?

Dry biscuits can result from too much flour, overbaking, or not enough butter. Be sure to measure ingredients accurately and bake just until golden brown.

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Conclusion

Flaky Mile High Biscuits are the perfect combination of buttery, crisp, and tender layers that make any meal feel special. Whether served with jam for breakfast, as a side to a hearty dinner, or even on their own with a bit of butter, they never disappoint.

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