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Mile High Biscuit Recipe

If you love biscuits and are looking for a new way to make them, you’re going to want to try this mile high biscuit recipe. It’s incredibly simple, requires no special equipment and can be ready in just 30 minutes!

This recipe takes the classic buttermilk biscuit and makes it extra fluffy. It uses a technique called cutting in the fat, which helps create lots of flour-coated butter layers that help the biscuits rise.


A biscuit is a type of bread that’s traditionally made from flour, sugar, baking powder and butter. It has a soft interior and a firm exterior. It is often eaten for breakfast, and is great with soups or stews.

Biscuits are generally considered quick breads because they require no rising before baking. They are also usually light and tender and can be topped with cheese or other ingredients. They are a great choice for lunch or dinner.

There are three main changes which take place during baking, development of the biscuit structure and texture, reduction in moisture content and development of colour. These changes all occur in the first half of the oven.

The dough will swell and gelatinise as the temperature rises. As it is heated further dextrinisation and browning processes occur, causing the formation of pyrodextrins and other compounds which give the biscuits their distinctive flavour and colour.

When making these biscuits, you will need to ensure that the dough is mixed thoroughly but gently. You need to avoid overmixing as it will allow too much gluten development which will make a tough biscuit.

To prepare the dough, mix all the dry ingredients together until crumbly and add the wet ingredients. Then, stir them with a fork until just combined.

Once the mixture is well mixed, roll out to about 1 inch thick and cut with a 2″ biscuit cutter or a round cup. Put the biscuits on a greased cookie sheet and bake at 425 degrees for 12-15 minutes.

These mile high biscuits are a low fat version of the classic diner style biscuits. They are perfect for dipping in butter or jam, and they’re especially delicious when paired with breakfast dishes like biscuit egg sandwiches and chicken soup! They are sure to become a family favorite.


The butter in the biscuit dough melts as it bakes, creating steam and pushing the biscuits upward to a tall rise. To achieve this result, the biscuits need to be baked in a hot oven (at least 425 degrees F) and they should be stacked on top of each other with their sides touching to maximize the height they can rise to.

To make the biscuits, whisk together the dry ingredients in a large bowl. Cut the butter into small chunks and mix it into the dry ingredients until the mixture resembles coarse crumbs. If the butter is not incorporated evenly into the dry ingredients, use a pastry blender, two knives, or your fingers to mash the butter into the flour until it looks like peas.

Once the butter is fully incorporated into the flour, add the milk, egg, and a couple tablespoons of sugar. Using a rubber spatula or wooden spoon, stir the liquid into the dry ingredients until the dough is just moistened. Then knead the dough until it is smooth and doesn’t stick to your hands.

You may need to add a little more flour as you knead and fold the dough, but it’s important not to overmix or the biscuits will be tough. After kneading the dough for a few minutes, gently press out any remaining crumbs and roll the dough out into a rectangle about 1″ thick. Repeat the process a total of 7 times, but skip the folding on the seventh time.

For extra flavour, sprinkle the biscuits with a little sugar before baking. You can also brush them with melted butter before serving, which adds an extra layer of flake and deliciously savoury texture.


For a twist, you can replace some of the flour with cheddar cheese. The addition of cheese adds a cheesy element to the biscuits, and makes them more versatile. You can also sprinkle them with seasonings or herbs, such as garlic powder, thyme, rosemary or chives.

These biscuits are perfect to serve alongside sausage gravy, or just enjoyed on their own with a dollop of butter. You can even freeze them and reheat them for a quick snack or breakfast!

Serving Ideas

This mile high biscuit recipe is the perfect accompaniment to soups and stews, or you can savor it all by itself with a bit of butter and jam. They are also a fun recipe to make with the kids and a great way to get your daily dose of carbs.

To make this tasty tidbit, start with a pastry blender to crush cold butter into flour, baking powder and salt. Refrigerate this mixture for a few minutes before adding cream and sugar. Ideally, you want your flour and butter to be well mixed before baking, and it’s also nice to use a food processor for the best results.

The process involved in making these tall and tasty treats can be a bit finicky, but the end result is well worth the effort! The trick is to mix the dough well, preferably with two spatulas. This will allow for plenty of air to be incorporated into the dough which will help it rise up a treat.

To see if the biscuits are ready to go, place them in a preheated 350 degree oven for 10-12 minutes or until they’re golden brown and have puffed up a bit. You can bake these in a cast iron skillet, a large baking dish or even a sheet pan but remember to keep the sides of the biscuits touching each other for maximum height. This will keep the tops from burning too much during baking and you’ll get a crisper bottom! It’s a good idea to rub the inside of the pan with a smattering of vegetable shortening to help prevent your biscuits from sticking.

Recipe Notes

The secret to baking biscuits that are light, flaky and delicious is keeping your ingredients cold. Make sure to chill your dough in the freezer for 15 minutes before baking. The cold ingredients help the butter to expand in the oven and create pockets of steam, resulting in light, fluffy texture for these tall biscuits.

Getting the right balance of ingredients is important. A good balance between flour, salt, sugar, baking powder and butter will ensure a light, soft, and tender biscuit. For the best results, keep your butter and buttermilk chilled before using it in your recipe.

Tip #1: Measure your flour properly. Don’t scoop your flour out of the package – this packs the flour too tightly into your measuring cup and can result in dry biscuits. You’ll need to spoon your flour in and then level it with a knife if you want tender biscuits.

You can also use a kitchen scale instead of measuring by hand. If you’re using a scale, make sure to weigh all of your ingredients before mixing them together.

After the ingredients are combined, knead the dough for about 10 times. Don’t overwork the dough – the more you work it, the tougher it will become and the less tender your biscuits will be.

Once you’ve kneaded the dough, roll it out to 1 inch thickness. It’s important to do this because you want the biscuits to be a little thicker than traditional biscuits, so they can stand up to the jam and gravy.

Next, cut out biscuits with a round cutter. This will prevent the biscuits from falling apart in the oven. Be sure to spray the cutter with non-stick spray in between each biscuit cut, or wipe it off if you’re not using a cutter.

To bake these biscuits, preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the biscuits on the baking sheet and bake for 12-15 minutes or until golden brown.

These biscuits are the perfect addition to any meal. You can pair them with your favorite jam or spread, or even just by themselves!

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