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5 from 3 votes

Mile High Buttermilk and Cream Biscuits

Tallest ever biscuits made with both buttermilk and cream (and butter, of course) couldn't be easier or more delicious.
Recipe Author Jessie Sheehan
Course Bread
Cuisine American
Keyword butter, buttermilk, cake flour, heavy cream
Prep Time 20 mins
Cook Time 35 mins
Total Time 2 hrs
Servings 9

Ingredients

  • 2 2/3 cups all-purpose flour
  • 1 1/3 cups cake flour
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter chilled
  • 1 cup buttermilk
  • 6 tablespoons heavy cream
  • egg wash:
  • 1 egg
  • pinch of kosher salt
  • Flaky sea salt for sprinkling optional

Instructions

  • Grease a 9x9x2-inch pan with nonstick cooking spray or softened butter. Line the bottom with parchment paper.
  • Add the all-purpose flour, cake flour, baking powder, salt, and baking soda to the bowl of a food processor fitted with the metal blade. Cut the butter into small cubes, add to the bowl, and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl. Add the buttermilk and cream and, using a wooden spoon or your hands, combine the wet into the dry until a shaggy dough forms.
  • Lightly flour a work surface and knead the dough a few times until it is no longer crumbly and the dry and moist bits are fully integrated. If the dough is at all sticky, lightly flour your work surface again. Gently pat or roll the dough into a rectangle at least 1 1/2-inches thick to ensure a tall biscuit. Using a 3-inch biscuit cutter dipped in flour, begin cutting out biscuits from the dough rectangle and place in the prepared pan so they are touching (this helps them rise). You will not fill the whole pan. Collect the scraps and re-roll and cut as needed, although these ones made from scraps will not be as flaky and tender.
  • Freeze the biscuits, tightly wrapped in plastic wrap, for at least 2 hours or, preferably, overnight. The unbaked biscuits can be frozen for up to a week.
  • Preheat the oven to 425°F.
  • For the egg wash Combine the egg and salt and brush the wash on the tops of the frozen biscuits. Sprinkle with the flaky sea salt, if using. Bake for 5 minutes, decrease the heat to 400°F, and bake for about 25-30 minutes more, rotating the pan halfway through the baking time. The biscuits are ready when they are golden brown on top and lightly browned on the bottom. Let the biscuits sit a minute or two in the pan until they are easy to handle.
  • Biscuits are best eaten the day they are made, but can be stored, tightly wrapped in plastic wrap, on the counter for up to 3 days. To reheat, wrap them in aluminum foil and warm in a 350°F oven for 10 to 15 minutes.