---
title: Best-Ever Tall Flaky Biscuits
author: Better Homes & Gardens
servings: 8
prep_time: 15m
cook_time: 12m
tags:
  - breakfast
  - baking
  - biscuits
  - classic
source: Better Homes & Gardens
---

Preheat oven to 450°F (230°C).

In a #medium mixing bowl{}, stir together @all-purpose flour{2%cups}, @baking powder{1%tbsp}, @sugar{2%tsp}, @cream of tartar{1/2%tsp}, and @salt{1/4%tsp}. Whisk thoroughly to evenly distribute leaveners.

Using a #pastry blender{} or fork, cut cold chilled @unsalted butter or shortening{1/2%cup} into the flour mixture until pieces resemble coarse crumbs.

Make a well in the center of the dry ingredients. Pour in cold @whole milk{2/3%cup} all at once.

Stir with a fork just until the dough follows the fork around the bowl and forms a soft cohesive dough.

Turn dough out onto a lightly floured board. Knead gently for ~knead{10%to 12%strokes}.

Pat dough out with hands or gently roll with a #rolling pin{} to 1/2-inch thickness.

Dip a #2.5-inch round biscuit cutter{} into flour and cut biscuits, pressing straight down without twisting the cutter to ensure tall, straight-sided rise.

Transfer biscuits to an ungreased #baking sheet{} (place 1 inch apart for crusty sides, or touching for soft sides). Reroll scraps once and cut remaining dough.

Bake at 450°F for ~bake{10%to 12%minutes} until tops are golden brown. Serve hot with butter and honey.\n