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Mile-High Buttermilk Biscuits fresh out of the oven, fluffy and golden brown.

Mile-High Buttermilk Biscuits

These flaky biscuits are golden on the outside and soft on the inside, making them a perfect addition to breakfast or brunch.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 12 biscuits
Course: Breakfast, Brunch
Cuisine: Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Use high-quality, organic for better flavor and texture.
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar Can be swapped for a natural sweetener.
Fat
  • 0.5 cups unsalted butter Very cold and cubed for best results.
Liquid
  • 1 cup buttermilk Very cold to maintain texture.
For Brushing
  • 1 tablespoon melted butter
  • 1 teaspoon honey

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs.
  4. Pour in the cold buttermilk and stir gently until just a shaggy dough forms—avoid overmixing.
Shaping
  1. Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick.
  2. Fold the dough over itself three times to create flaky layers.
  3. Pat the dough into a thickness of about 1 inch again and cut out biscuits using a round cutter.
Baking
  1. Place the biscuits on the prepared baking sheet, ensuring their sides just touch.
  2. Bake for 14 to 16 minutes or until the tops are deeply golden brown.
  3. While the biscuits bake, mix melted butter and honey to brush over warm biscuits after baking.

Notes

Serve warm, ideally with savory gravy or fruit preserves. For vegan, substitute buttermilk and butter with plant-based alternatives. For gluten-free, use a suitable blend of gluten-free flour.