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4.6 from 10 votes

Mile High Buttermilk Biscuits

A light and fluffy biscuit that rises high.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16
Author Allie Taylor

Ingredients

  • 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

Instructions

  • 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.

Notes

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.