Biscuits
High-Altitude Biscuits: No Buttermilk
At high altitude, lower atmospheric pressure causes the steam produced by cold butter to expand much faster than it does at sea level.
In biscuits—where that steam is crucial for creating flaky layers—this rapid expansion can outpace the flour’s ability to set. The result is biscuits that slump sideways into flat puddles or develop a crumbly texture, losing the soft, pillowy interior we love.
This high-altitude biscuit recipe combines whole milk with a touch of acidity to reproduce the tenderizing effects of buttermilk while giving the dough the structural strength it needs to rise tall and hold its shape in thin mountain air.
The High-Altitude Science
To get these results, we made three key shifts:
Acidity Boost: Since we aren't using buttermilk, we add a teaspoon of lemon juice or white vinegar to the milk. In high-altitude baking, this slight acidity helps modify the flour's protein, just enough to keep the biscuit tender, while also providing an agent to the baking powder for a more stable rise.
Reduced Leavening: We reduced the baking powder to prevent rapid expansion, which can cause internal air pockets to burst and the biscuit to collapse. By reducing the amount, we create a tighter, more resilient crumb that won't collapse under its own weight.
Oven Temperature: We increase the oven temperature to 450°F, creating an immediate burst of steam from the cold butter and setting the outer crust. This locks the height in place before the lower air pressure can cause a collapse.
Baking Powder: Reduced to 1 Tablespoon for a steady vertical rise.
Liquid: Whole milk + lemon juice to combat mountain aridity and tenderize the crumb.
Butter: Frozen, grated butter is essential for creating steam pockets in low pressure.
Temperature: Baked at 450°F to set the height.
Biscuit Recipe
PREP TIME:
15 minutes
CHILL TIME:
10 minutes
COOK TIME:
12-15 minutes
SERVINGS:
8-10
Ingredients
- 2 1/2 cups all-purpose flour
- 1 Tablespoon baking powder (reduced for altitude)
- 1 Tablespoon granulated sugar (helps with browning and structure)
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, frozen
- 1 cup whole milk, very cold
- 1 teaspoon lemon juice or white vinegar (the "buttermilk mimic")
Directions
1. Acidity : Stir the lemon juice into the cold milk and set it back in the fridge for 5-10 mnutes. This acidifies the milk, which is vital for a tender high-altitude crumb.
2. Preheat and Prep : Line a baking sheet with parchment paper. Preheat your oven to 450°F (232°C).
3. Whisk Dry Ingredients : In a large bowl, whisk together the flour, sugar, reduced baking powder, and salt.
4. Add Butter : Shred the frozen butter directly into the flour mixture. Toss with a fork until the butter is coated and looks like small, flaky crumbs.
5. Hydrate : Pour the cold acidified milk into the center. Stir with a fork until a shaggy dough forms. Do not overmix!
6. Lamination : Turn the dough onto a floured surface. Pat into a rectangle, fold it in half, and rotate. Repeat this 4 times. This creates the physical layers that provide structural support in thin air.
7. Cut : Pat the dough to 1-inch thickness. Use a sharp biscuit cutter to press straight down. Do not twist! Twisting seals the edges and prevents the biscuit from rising at altitude.
8. Prepare Biscuits : Place the biscuits on the baking sheet so they are just touching. This helps them support each other as they rise upward.
9. Bake : Bake for 12–15 minutes until the tops are golden brown. Brush with melted butter immediately upon removal.
Simply Altitude Pro-Tips
Freezer Set: If your kitchen is warm, pop the cut biscuits in the freezer for 15 minutes before putting them in the oven. Cold butter is the only way to get a vertical rise in a low-pressure environment.
Use Sharp Tools: At altitude, a dull knife or a twisted cutter is enough to keep a biscuit flat. Ensure your cutter is sharp to allow the steam to escape and push the dough up.
Explore More High-Altitude Baking
If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.
Looking for more mountain-tested treats? Try these next:
High-Altitude White Bread: A fluffy, no-sink classic for any occasion.
High-Altitude Strawberry Shortcake: Using this biscuit base for a perfect summer dessert.
