The Secret to Mile-High, Fluffy Biscuits (That Never Fall Flat)

There’s something about pulling a tray of golden biscuits out of the oven that just feels like home. Whether it’s a Saturday morning at the cabin before heading up to Snowbasin, or a cozy evening after paddleboarding on Pineview Reservoir, nothing says Utah comfort food quite like buttery, mile-high biscuits with savory gravy.

But if you’ve ever made biscuits that baked up flat and disappointing, you’re not alone. The difference between a sad hockey puck and a tall, fluffy masterpiece comes down to a few simple tricks. Today, I’m sharing my go-to recipe for the best buttermilk biscuits AND a hearty sausage gravy—together they’re a Stonefly favorite: flaky, tender biscuits topped with creamy, peppery gravy.

Why These Biscuits Work

• Cold butter = steam pockets. Those little chunks of butter puff up in the oven, creating airy layers.

• Plenty of lift. A boost of baking powder (plus baking soda) makes sure the biscuits rise sky-high.

• Laminate like puff pastry. A few gentle folds in the dough give you those bakery-style layers.

• Thicker is better. Pat the dough to at least 1 ¼ inches before cutting—this is the #1 secret to tall biscuits.

Fluffiest Mile-High Buttermilk Biscuits

Ingredients (16 tall biscuits)

• 4 cups all-purpose flour (or 3 cups AP + 1 cup cake flour for extra tenderness)

• 2 Tbsp + 2 tsp baking powder

• ½ tsp baking soda

• 2 tsp salt

• 2 Tbsp sugar

• 1 cups very cold unsalted butter

• 1 cup + 2 Tbsp (270 ml) cold buttermilk, plus a little extra for brushing (or regular milk with 1 Tbsp vinegar or lemon juice)

Instructions

1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment.

2. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.

3. Cut in butter: Grate frozen butter or cut into pea-sized chunks. Toss into flour. Chill bowl 10 minutes.

4. Add buttermilk: Stir just until a shaggy dough forms (a little sticky is good).

5. Laminate for lift: Turn dough onto a floured surface. Pat to ~1 inch thick, fold in thirds like a letter. Repeat 3–4 times.

6. Cut biscuits: Pat to 1 ¼–1 ½ inches thick. Use a floured cutter, pressing straight down (don’t twist). Can stack one biscuit on top of another for extra height.

7. Arrange & chill: Place biscuits touching on baking sheet. Chill 10 minutes.

8. Bake: Brush tops with buttermilk. Bake 12–15 minutes until golden and tall.

9. Finish: Brush with melted butter for shine. Serve warm.

Stonefly-Style Sausage Gravy

This is the rich, peppery gravy that makes biscuits irresistible. For a Utah mountain spin, try swapping pork sausage with elk or venison sausage.

Ingredients

• 1 lb sausage (pork or wild game)

• 4 Tbsp unsalted butter

• 4 Tbsp all-purpose flour

• 4 cups whole milk

• 1 tsp freshly cracked black pepper

• ½ tsp smoked paprika

• ½ tsp dried sage

• Pinch of red pepper flakes (optional)

• Salt to taste

Instructions

1. In a large skillet (I love using cast iron), cook sausage until browned. 

2. Add butter to skillet. Once melted, whisk in flour. Cook 1–2 minutes to form a roux.

3. Slowly whisk in milk, stirring constantly until thickened.

4. Season with pepper, paprika, sage, and salt.

Serving Ideas

• Classic: Split biscuits, top with sausage gravy, and garnish with fresh chives.

• Sweet + Savory: Add a drizzle of local Utah honey on the side.

• Stonefly Style: Serve fireside after a fall hike or on a snowy morning before skiing at Snowbasin.

Why I Love Sharing Recipes Like This

At Stonefly Real Estate, we’re all about creating a life you love in the mountains—whether that’s skiing, hiking, or simply slowing down at the table with comfort food. These biscuits and gravy are more than a recipe; they’re a reminder that home is where the best memories are baked.

So next time you’re craving cozy, mountain-worthy comfort food, give this recipe a try—and picture yourself enjoying it in your very own Utah getaway home. 🏔️✨