Imagine biting into a biscuit so light, fluffy, and towering that it practically defies gravity! These Mile High Buttermilk Biscuits are not just a recipe; they're a culinary experience that will transform your breakfast or dinner table. With a golden-brown exterior that crackles when you break it open and a tender, melt-in-your-mouth interior, these biscuits are the secret weapon every home baker dreams of mastering. Get ready to impress your family and friends with the most spectacular, sky-high biscuits you've ever created!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 8 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
Instructions
- Prepare your workspace by placing a rack in the center of the oven and preheating to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until thoroughly combined and any lumps are broken up.
- Remove the cold butter from the refrigerator and cut it into small, 1/4-inch cubes. Add the cold butter cubes to the dry ingredients.
- Using a pastry cutter or your fingertips, work the butter into the flour mixture quickly and lightly. The goal is to create pea-sized butter crumbs that are well-distributed throughout the flour.
- Make a well in the center of the butter-flour mixture and pour in the cold buttermilk. Stir gently with a fork or wooden spoon until the dough just comes together. The dough will look shaggy and slightly wet.
- Turn the dough out onto a lightly floured surface. Gently fold and pat the dough together 4-5 times, being careful not to overwork it. This helps create layers in the biscuits.
- Pat the dough into a rectangle about 3/4 inch thick. Use a sharp
- 5-inch biscuit cutter, pressing straight down without twisting to cut out biscuits.
- Place the cut biscuits on the prepared baking sheet, ensuring they are touching each other. This helps them rise higher and stay moist.
- Optional: Brush the tops of the biscuits with a little extra buttermilk for a golden brown finish.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the edges are crisp.
- Remove from the oven and let cool on the baking sheet for 2-3 minutes. Serve warm with butter, honey, or your favorite jam.
Tips
- Keep everything cold: The key to ultra-flaky biscuits is using cold butter and cold buttermilk. Chill your ingredients beforehand for the best results.
- Don't overwork the dough: Treat the dough gently! Overworking will develop gluten and make your biscuits tough instead of tender.
- Use a sharp biscuit cutter: Press straight down without twisting to ensure clean, even cuts that help the biscuits rise beautifully.
- Biscuits touching is good: Placing the biscuits close together on the baking sheet helps them rise higher and stay moist.
- Fresh is best: These biscuits are most delicious served warm, straight from the oven. If you have leftovers, store in an airtight container and reheat briefly in the oven.Pro Tip: For extra richness, brush the tops with melted butter right after baking for a golden, glossy finish!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 4g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
