Buttermilk Biscuits
Mastering High-Altitude Buttermilk Biscuits
There’s nothing better than a warm, flaky buttermilk biscuit, but at 3,000 feet and above, a standard recipe often fails to result in a layered, buttery biscuit. To get that iconic lift and tender crumb, we have to play by the rules of mountain physics.
Because of the lower atmospheric pressure, the gases produced by baking powder expand far more rapidly than they do at sea level. Without the right balance of moisture and heat, the layers of dough can’t hold their shape, resulting in biscuits that rise beautifully in the oven but slump into dense, dry disks the moment they hit the cooling rack.
This buttermilk biscuit recipe delivers the iconic sky-high layers, a tender, moist crumb, and the structural strength needed for the perfect breakfast sandwich. Here’s how to make it turn out perfectly every time.
The High-Altitude Science
To get these results, we made three key shifts:
Reduced Leavening: We reduced the baking powder to prevent rapid flash expansion, which can cause internal air pockets to burst and the biscuit to collapse. This helps the dough hold its shape and rise steadily.
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.
Dry Air: Flour at high altitude absorbs more liquid, so we increased the buttermilk in the dough. We added a hydration rest period to make sure the dough remains shaggy and moist rather than crumbly and tough.
Buttermilk Biscuit Recipe
PREP TIME:
15 minutes
COOK TIME:
12-15 minutes
SERVINGS:
8-10
Baking Powder: Reduced to 1 Tablespoon to prevent over-expansion.
Temperature: Baked at 450°F to provide the necessary structure
Buttermilk: Increased to 1 cup + 2 tablespoons to combat the dry mountain climate.
Cold Ingredients: All ingredients must be ice-cold to maximize the steam-powered lift.
Ingredients
- 2 1/2 cups all-purpose flour (plus extra for dusting)
- 1 Tablespoon baking powder (reduced for altitude)
- 1 teaspoon salt
- 1 Tablespoon granulated sugar (helps with browning at high heat)
- 1/2 cup (1 stick) unsalted butter, frozen and grated
- 1 cup + 2 Tablespoons cold buttermilk
- 2 Tablespoons melted butter (for brushing on top)
Directions
1. Preheat and Prep : Line a baking sheet with parchment paper or use a seasoned cast-iron skillet for extra-crispy bottoms. Preheat your oven to 450°F (232°C).
2. Whisk Dry Ingredients : In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. Incorporate the Butter : Grate or shred your frozen butter directly into the flour mixture. Toss gently with a fork until the butter is coated. These frozen butter pieces ensure even distribution and prevents over-working the dough.
4. Mix Dough : Pour in the cold buttermilk. Stir with a spatula until a shaggy dough just begins to form. It should look slightly "messy"—do not over-mix!
5. Fold Dough : Turn the dough onto a lightly floured surface. Gently pat into a rectangle. Fold the dough in thirds (like a letter), turn it 90 degrees, and repeat 5 more times. This creates the physical layers that will puff up in the oven.
6. The Cut : Pat the dough to 1-inch thickness. Use a sharp biscuit cutter to press straight down. Do not twist the cutter, as twisting seals the edges and prevents the rise.
7. Bake : Place the biscuits on the pan so they are just touching (this helps them climb each other for more height). Bake for 12–15 minutes until the tops are golden brown.
8. Finish : Brush the tops with melted butter immediately upon removing them from the oven.
Simply Altitude Pro-Tips
Cutting Biscuits: When cutting biscuits at altitude, the seal on the edges is crushing. If you twist the cutter, the dough comes together on the edges and the lower air pressure won't be enough to force the layers open. Press straight down and then straight up.
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.
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 German Pancakes: The Dutch Baby that won't fall flat.
High-Altitude Cornbread Muffins: Moist, savory, and perfectly domed.
