If you love fluffy homemade biscuits, then you’re going to love this recipe for Mile High Buttermilk Biscuits. Are they really a mile high? Well what do you think?
I’ve been called the queen of hyperbole before, and it just rolled right off. “Sticks and stones will break my bones but names will never hurt me.” Ha. (It’s not true though is it. Names can hurt.)
So when I say these biscuits are a mile high, I may be exaggerating just a teensy tiny as the queen of hyperbole. But you’ll forgive me just this once, right? What I’m trying to say is, these are tall, light & fluffy biscuits worthy of your time and effort making them.
I don’t remember having homemade biscuits very often growing up. But later when we moved south, oh my. It was all about the biscuits! They really know how to make the biscuits down south. Steaming hot, flaky, slathered with melting butter or dripping honey. And my personal favorite: fresh strawberry jam!
Then we moved back north in 2004 and now I can’t even remember who the wonderful person was that introduced me to The Original Bakewell Cream. But they should get a gold medal or at least a blue ribbon. Because I started making the recipe for Bakewell Cream Biscuits on the back of the Bakewell cream tub and they’re the best biscuits ever! At least as good as those fabulous, flaky southern biscuits. Bakewell Cream is manufactured in Maine, quite near and dear to my heart as a New England girl. Bakewell Cream is actually a leavening agent that promises better baking, and you can buy it in many New England grocery stores or on-line here at King Arthur Flour. (If you can’t get your hands on Bakewell Cream, you may substitute 4 teaspoons of baking powder and omit the baking soda in this recipe.)
Today I’m sharing a slight variation of the biscuit recipe on the back of the tub of Bakewell Cream and calling them Mile High Buttermilk Biscuits. Even if they’re not really a mile high, I think you’ll still love ’em. I use buttermilk instead of milk. And butter instead of shortening.
I also use these Mile High Buttermilk Biscuits as the base for my Old-Fashioned Strawberry Shortcake recipe.
Hope you love these easy, Mile High Buttermilk Biscuits!
A light and fluffy biscuit that rises high.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 4 cups flour
- 4 teaspoons Bakewell Cream
- (If you can't get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream, then omit the baking soda)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup cold butter
- 1 3/4 cup cold buttermilk
- extra buttermilk for brushing tops of biscuits
- Mix and sift dry ingredients into a large mixing bowl.
- Add butter and mix with a pastry blender.
- Add buttermilk all at once and stir quickly with a fork.
- (You may need to add a little more buttermilk to make a nice soft dough.)
- Turn out on a floured board and knead 5 or 6 times.
- Roll or pat into a rectangle that is 3/4" thickness.
- Cut with biscuit cutter and place on baking sheet.
- Brush tops of biscuits with buttermilk.
- Bake at 475° for 5 minutes.
- Turn off heat and leave in the oven for 5-10 minutes until golden brown.
If you can't get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream and omit the baking soda.
You may also like: Old Fashioned Strawberry Shortcake