Mile High Biscuits: Fluffy, Tender, and Irresistibly Delicious

Introduction

There’s something truly magical about Mile High Biscuits—the kind that immediately fills your kitchen with a warm, inviting aroma and promises a bite of pure comfort. These biscuits are known for their lofty, fluffy texture, tender crumb, and subtle buttery sweetness that make them perfect for breakfast, a snack, or alongside your favorite meals. Whether you’re a seasoned baker or a novice, you’ll fall in love with how easily this recipe comes together and how deliciously satisfying the results are. Get ready to enjoy biscuits that rise tall, with a melt-in-your-mouth softness that will have everyone asking for seconds.

This recipe uses simple pantry staples and is made without pork or alcohol, perfect for a wide variety of dietary preferences. Let’s dive in and bake the ultimate batch of Mile High Biscuits that will quickly become a household favorite.

Prep Time, Cook Time, Total Time & Servings

Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Servings: Makes about 12 large biscuits

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon cream of tartar
• 3/4 teaspoon salt
• 4 1/2 teaspoons baking powder
• 2 tablespoons sugar
• 3/4 cup shortening
• 1 cup milk
• 1 large egg

Step-by-Step Instructions

1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Mix dry ingredients: In a large bowl, combine the flour, cream of tartar, salt, baking powder, and sugar. Stir well to evenly distribute all the powders.
3. Prepare wet mixture: In a separate small bowl or measuring cup, beat the egg into the milk until fully combined.
4. Add shortening: Cut in the shortening to the dry ingredients using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs.
5. Combine wet and dry: Slowly pour the egg and milk mixture into the dry ingredients. Stir gently with a spoon until just combined. Avoid overmixing; the dough should be slightly sticky but manageable.
6. Knead the dough: Turn the dough out onto a lightly floured surface and knead gently for about 3 minutes. This develops the structure needed for those mile-high layers without toughening the biscuit.
7. Roll & cut biscuits: Roll the dough to roughly 1-inch thickness. Using a round cookie cutter or biscuit cutter (about 2.5 to 3 inches diameter), press straight down without twisting to cut out biscuits. Reserve scraps, gently re-roll, and cut until all dough is used.
8. Bake: Place the biscuits on the prepared baking sheet so they just touch or have a small gap. Bake in the preheated oven for 12 minutes or until golden brown and puffed up.
9. Cool slightly & serve: Remove from oven and let the biscuits cool on the pan for a few minutes before serving warm.

Pro Tips for Perfect Mile High Biscuits

• Keep ingredients cold: Using cold milk and shortening helps create flaky layers, as the fat melts slowly during baking.
• Don’t overmix or overknead: Overworking the dough can cause tough, dense biscuits instead of light, fluffy ones.
• Cut biscuits cleanly: Press the cutter straight down without twisting to prevent sealing the edges, which can inhibit rising.
• Use fresh baking powder and cream of tartar: These leavening agents give the biscuits their rise; stale ingredients will result in flat biscuits.
• Bake immediately: Don’t let cut biscuits sit too long before baking, as the leavening begins to lose effectiveness.

Variations and Substitutions

• Healthier swaps: Use olive oil or a plant-based butter substitute instead of shortening for a cleaner fat profile.
• Milk alternatives: Almond milk, soy milk, or oat milk can be used in place of regular milk for dairy-free biscuits.
• Add-ins: For flavored biscuits, fold in 1/4 cup shredded cheese, chopped fresh herbs like chives or rosemary, or a teaspoon of garlic powder.
• Gluten-free option: Use a gluten-free flour blend with xanthan gum and adjust liquid as needed.

Storage and Reheating Tips

Store leftover biscuits in an airtight container or resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze biscuits individually wrapped in plastic wrap inside a freezer bag for up to 2 months.

To reheat, warm biscuits in a 350°F oven for 8-10 minutes if thawed, or 15 minutes if frozen. You can also microwave for 20-30 seconds but be aware this can make them slightly chewier.

Frequently Asked Questions (FAQ)

• Can I use butter instead of shortening? Yes, butter adds a rich flavor but may result in slightly less fluffy biscuits. Use cold unsalted butter and cut it into the flour in the same way.
• Why is cream of tartar used in this recipe? Cream of tartar helps stabilize the egg whites and works with baking powder to ensure a great rise and tender crumb.
• Can I make these biscuits vegan? Substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use a plant-based milk and vegan shortening or coconut oil.
• What size cutter should I use? A 2.5 to 3 inch round cutter achieves the ideal size for thick, tall biscuits.
• Why shouldn’t I twist the cutter? Twisting seals the edges and prevents the biscuits from rising evenly, resulting in flatter biscuits.

Nutrition Estimate per Serving

Each biscuit provides approximately 190 calories, 4 grams of protein, 25 grams of carbohydrates, and 7 grams of fat. These biscuits offer a comforting balance of energy from flour and fat and a modest protein boost from the egg and milk, making them a satisfying addition to any meal.

Print Recipe

Mile High Biscuits: Fluffy, Tender, and Irresistibly Delicious

These Mile High Biscuits are tender, fluffy, and perfectly buttery sweet. Perfect for breakfast or as a comforting side, they rise tall and deliver a melt-in-your-mouth texture. An easy, no-fuss recipe with pantry staples.

Prep Time15 minutes mins

Cook Time12 minutes mins

Total Time27 minutes mins

Course: Breakfast & Brunch

Cuisine: American

Servings: 12 servings

Calories: 140kcal

Author: Samantha Jones

Ingredients

• 3 cups all-purpose flour
• 3/4 teaspoon cream of tartar
• 3/4 teaspoon salt
• 4 1/2 teaspoons baking powder
• 2 tablespoons sugar
• 3/4 cup shortening
• 1 cup milk
• 1 large egg

Instructions

• Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
• Mix dry ingredients: In a large bowl, combine the flour, cream of tartar, salt, baking powder, and sugar. Stir well to evenly distribute all the powders.
• Prepare wet mixture: In a separate small bowl or measuring cup, beat the egg into the milk until fully combined.
• Add shortening: Cut in the shortening to the dry ingredients using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs.
• Combine wet and dry: Slowly pour the egg and milk mixture into the dry ingredients. Stir gently with a spoon until just combined. Avoid overmixing; the dough should be slightly sticky but manageable.
• Knead the dough: Turn the dough out onto a lightly floured surface and knead gently for about 3 minutes.
• Roll & cut biscuits: Roll the dough to roughly 1-inch thickness. Using a round biscuit cutter (about 2.5 to 3 inches diameter), press straight down without twisting to cut out biscuits. Reserve scraps, gently re-roll, and cut until all dough is used.
• Bake: Place the biscuits on the prepared baking sheet so they just touch or have a small gap. Bake in the preheated oven for 12 minutes. The biscuits should be golden and fluffy.

Notes

For best rise, avoid overmixing the dough.
Let the biscuits rest for 1 minute after cutting before placing on the baking sheet.
Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven to restore freshness.