Flaky Mile High Biscuits Recipe

Here’s a recipe for Flaky Mile High Biscuits—the kind that are buttery, tall, and perfectly flaky, just like the ones you find at a Southern bakery. These biscuits are perfect for breakfast, brunch, or as a side for dinner. They’re easy to make, and the key to their height and flakiness lies in the cold butter, the folding technique, and a quick oven bake.

Flaky Mile High Biscuits

Ingredients:

• 2 cups all-purpose flour (plus extra for dusting)
• 1 tablespoon baking powder
• 1 teaspoon sugar (optional, but helps with browning)
• 1 teaspoon salt
• 1/2 teaspoon baking soda (optional, helps with fluffiness)
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk (or use regular milk with a tablespoon of vinegar or lemon juice added)
• 1 tablespoon milk or cream (for brushing on top, optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 475°F (245°C). Place a rack in the center of the oven. Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, baking powder, baking soda, sugar (if using), and salt. Make sure the dry ingredients are well combined.
3. Cut in the Butter:
   • Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two knives, or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. The key here is to work quickly and keep the butter cold, as that’s what creates the flakiness.
4. Add the Buttermilk:
   • Pour the cold buttermilk into the flour and butter mixture. Stir gently with a fork until the dough just comes together. Don’t overmix, as this can make the biscuits tough. If the dough is too dry, add a little more buttermilk, one tablespoon at a time, until it holds together but is still slightly sticky.
5. Fold the Dough:
   • Turn the dough out onto a floured surface. Pat it into a rough rectangle, then fold it over itself in thirds like a letter. This folding technique creates layers and helps achieve the flaky texture. Turn the dough 90 degrees, and fold it over again. Repeat this process 3-4 times, folding the dough and turning it each time. Be gentle, and don’t overwork the dough. After the final fold, press the dough into a 1-inch thick rectangle.
6. Cut the Biscuits:
   • Using a sharp biscuit cutter (or a drinking glass), cut out the biscuits. Press the cutter straight down without twisting to ensure they rise evenly. You should get about 8 biscuits, depending on the size of your cutter.
   • Place the biscuits close together on the prepared baking sheet (this helps them rise tall). For extra height, you can arrange them in a 2×4 grid, touching each other slightly.
7. Brush with Milk (Optional):
   • If you want a golden, shiny top, brush the tops of the biscuits with a little milk or cream before baking.
8. Bake:
   • Bake the biscuits in the preheated oven for 12-15 minutes, or until they are tall, golden brown, and puffed up. The exact time may vary depending on your oven, so keep an eye on them.
9. Serve:
   • Remove the biscuits from the oven and let them cool slightly on a wire rack. Serve warm, split open with butter, honey, or jam!

Serving Suggestions:

• Breakfast: Serve these flaky biscuits with scrambled eggs, bacon, or sausage for a delicious breakfast.
• Brunch: Pair with fresh fruit, gravy, or fried chicken for a comforting brunch spread.
• Dinner: These biscuits are perfect alongside soups, stews, or roasted meats.

Tips:

• Cold Ingredients: The key to flaky biscuits is keeping everything cold. Chill the butter and the buttermilk before starting, and work quickly to prevent the dough from warming up.
• Don’t Overmix: Once the buttermilk is added, mix the dough only until it comes together. Overmixing can lead to dense biscuits.
• Flour the Surface Well: Be sure to flour your work surface and rolling pin well to avoid the dough sticking as you fold and roll it.
• Biscuit Cutter: A round biscuit cutter works best, but if you don’t have one, you can use a drinking glass or any round object with a clean edge.
• Leftovers: If you have leftover biscuits, store them in an airtight container at room temperature for 1-2 days, or freeze them for up to 2-3 months. Reheat in the oven for a few minutes to restore their flakiness.

These Flaky Mile High Biscuits are the epitome of Southern comfort food, with a buttery, light, and flaky texture that will make you feel like you’re at a cozy farmhouse table. Enjoy them fresh out of the oven for the best experience!