Flaky High Altitude Biscuits – Fail-Proof Recipe
This easy recipe promises the best biscuits that are golden brown with flaky layers and melt in your mouth perfection. With a few simple ingredients your kitchen will soon have the amazing aroma of freshly baked homemade biscuits.

Baking at high altitude presents its unique challenges, but fear not, for I’ve developed a fail-proof recipe tailored to conquer those tricky atmospheric conditions at higher altitudes.
Picture this: golden brown biscuits, light as a mountain breeze, with a tender crumb that defies gravity. Join me on this culinary adventure as we elevate your biscuit game to new peaks with this high altitude biscuit recipe.
Whether your enjoy warm biscuits with a drizzle of golden honey, dollop of jam, or a hearty breakfast of biscuits and gravy, I promise this great recipe with become your favorite recipe for fluffy homemade biscuits.
I bake these biscuits at 8,000 feet of elevation.

Recommended tools:
- Large bowl – I love the stackable mixing bowl set below, it has every size I need for any recipe
- Measuring cup and spoon
- Pastry cutter – (or pastry blender) the fat needs be cut up into little pieces to help achieve the most flaky layers as possible. A food processor can be used also but I prefer a simple tool that is easier to wash.
- Rolling pin – I use my trusty wood rolling pin for all my baking
- Biscuit cutter – don’t worry about buying a special tool, I use a round cookie cutter. Or a simple knife can be used to make square biscuits for less waste.
- Cookie sheet – I love my insulated cookie sheet for all my baking
5 Ingredient Biscuits:
- Flour – I use all purpose flour for light and fluffy biscuits
- Baking powder – I try to always use aluminum-free baking powder. This recipe has the perfect amount for a good rise
- Salt – a little bit of salt works wonders to enhance the flavors
- Vegetable shortening or lard – this is a biscuit recipe without butter. The shortening acts as the fat that creates beautiful flaky layers when the high temperature of the oven hits it.
- Milk – I use whole milk for an extra richness in the biscuits
- OPTIONAL: unsalted butter – melted butter can be used to brush the tops of the biscuits when you take them out of the oven

How to make high altitude biscuits:
1. Combine the dry ingredients
Preheat the oven temperature to 450 degrees F.
Add the dry ingredients (flour, baking powder, and salt) together in the mixing bowl and combine.

2. Add the shortening
Add the vegetable shortening to the flour mixture and use the pastry cutter to break the shortening up into small pieces.

3. Add the milk
Slowly add the milk and stir with a fork just until a dough forms and it starts leaving the side of the bowl.

TIP: too much milk makes the dough too sticky, not enough milk makes the biscuits dry
4. Lightly combine the dough
Place the biscuit dough on a lightly floured surface. Lightly combine or gently knead with your hands just until the dough is no longer sticky.

TIP: do NOT knead more than 10 times
5. Roll and cut the dough
Roll the biscuit dough to 1/2 inch thick. Use a biscuit cutter or cookie cutter to form the biscuits. Place the unbaked biscuits on an ungreased baking sheet.

TIP: Place the biscuits 1 inch apart for crusty sides or touching for soft sides
6. Bake the biscuits
Bake the biscuits for 10-12 minutes or until the tops of the biscuits turn golden brown.
Optional: while the biscuits are still hot, brush tops of biscuits with melted butter

TIP: do not open the oven door while the biscuits are baking
High Altitude Buttermilk Biscuits
Make these flaky biscuits with buttermilk instead of milk to create an even better biscuit. The buttermilk creates taller, fluff biscuits. There are a few simple ingredients that need changed:
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup of buttermilk – if the buttermilk is thick, it may be necessary to add slightly more
HOW TO MAKE BUTTERMILK AT HOME:
Buttermilk is incredibly easy to make at home. All you need is milk and white vinegar or freshly squeezed lemon juice.
- Grab a measuring cup.
- Pour 1 tablespoon of white vinegar or lemon juice into the measuring cup.
- Pour the milk into the measuring cup until it measures 1 cup.
- Stir the milk and lemon juice or vinegar then let it sit at room temperature for 30 minutes. This will allow the milk to become acidic and can be used in place of buttermilk.
Buttermilk can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

FAQs:
Can you freeze biscuit dough?
Yes! Freezing biscuit dough can help to create lighter, fluffier biscuits. After cutting the biscuits out, place them in an airtight container and freeze. Freeze for up to 3 months. Let thaw in the refrigerator overnight, then bake.
Can you freeze biscuits?
Yes. To prevent the biscuits from drying out allow the biscuits to cool completely after baking. Wrap the room temperature biscuits in aluminum foil or plastic wrap then place in an airtight container. Freeze for up to 3 months.
How to reheat biscuits?
Reheat leftover biscuits in the microwave with a damp paper towel or dish towel. This will warm the biscuits without drying them out. Wrap individual biscuits in a damp towel and heat for 30 seconds, followed by 15 second intervals until the biscuit has reach the desired warmth.
What to eat with biscuits?
Here is a list of classic dishes to pair with biscuits:
- Fried chicken and biscuits
- Sausage gravy and biscuits
- Bacon, egg, cheese, and biscuit sandwich
- Top warm biscuits with jam, apple butter, butter, or honey

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Other high altitude recipes:
High Altitude Breakfast Recipes
- Blueberry Coffee Cake with Streusel Topping
- Blueberry Muffins
- Cinnamon Rolls
- Easy Crepes with Dairy Free Option
- Fluffy Pancakes
- Dutch Baby Pancake
High Altitude Bread Recipes
- No-Knead Artisan Bread
- Fail-Proof Flaky Biscuits
- Soft & Fluffy Dinner Rolls
- Pumpkin Bread with Streusel Topping
- Banana Bread
- Sandwich Bread
High Altitude Dessert Recipes
- Oreo Cheesecake with Chocolate Ganache
- Blueberry Pie with Frozen Berries
- Apple Pie with Crumb Topping
- Fresh Peach Pie
- Pecan Pie
- Brown Butter Chocolate Chip Cookies
- Texas Sheet Cake with Frosting
- Chocolate Fudge Cake

Flaky High Altitude Biscuits – Fail-Proof Recipe
Ingredients
- 1 3/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup shortening
- 3/4 cup milk
Instructions
- Preheat the oven temperature to 450 degrees F
- Add the dry ingredients (flour, baking powder, and salt) together in the mixing bowl and combine
- Add the vegetable shortening to the flour mixture and use the pastry cutter to break the shortening up into small pieces
- Slowly add the milk and stir with a fork just until a dough forms and it starts leaving the side of the bowl
- Place the biscuit dough on a lightly floured surface. Lightly combine or gently knead with your hands just until the dough is no longer sticky – never more than 10 folds of the dough
- Roll the biscuit dough to 1/2 inch thick. Use a biscuit cutter or cookie cutter to form the biscuits. Place the unbaked biscuits on an ungreased baking sheet.
- Bake the biscuits for 10-12 minutes or until the tops of the biscuits turn golden brown
Notes
Tips:
- Do not knead the dough more than 10 times
- Place biscuits 1 inch apart for crusty sides or touching for soft sides
- Do not open the oven door while the biscuits are baking
Buttermilk Biscuits:
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
Nutrition
If you make these delicious High Altitude Biscuits, leave a comment below and let me know how they turned out.
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