Denver Biscuit Company Biscuit Recipe: Flaky Layers With Buttery Depth

This recipe delivers the flaky, buttery biscuits that made Denver Biscuit Company famous. The secret lies in cold ingredients and a precise folding technique that creates those signature layers.

With just a few simple ingredients and 20 minutes of baking time, you’ll achieve golden, towering biscuits that rival any restaurant version. The result is a tender, layered texture that melts in your mouth.

Ingredients for Denver Biscuit Company Biscuit

Cold butter, precise folds, and simple ingredients create those signature flaky layers everyone loves.

The butter is non-negotiable here. European-style butter (like Plugrá or Kerrygold) has higher fat content, which translates to flakier layers. If you can’t find it, any unsalted butter will work—just ensure it’s ice cold. The flour should be all-purpose; avoid cake or bread flour as they’ll alter the texture. King Arthur is a reliable brand for consistent results.

No buttermilk? Whole milk plus 1 tsp lemon juice works in a pinch (let it sit 5 minutes). For a richer flavor, substitute heavy cream for the milk. The baking powder must be fresh—test it by dropping a spoonful in hot water; it should bubble vigorously. If your kitchen is warm, chill the mixing bowl and flour for 10 minutes before starting.

Biscuits are best eaten warm, within 2 hours of baking. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-8 minutes to restore flakiness. Freeze unbaked dough for up to 1 month—thaw overnight before baking.

Step-by-Step Instructions for Flaky Buttermilk Biscuits

Master the technique behind these layered biscuits with professional precision and care.

Step 1: Combine Dry Ingredients with Precision

In a large mixing bowl, whisk together the 2.5 cups All-Purpose Flour, 1 tbsp Baking Powder, 1 tbsp Granulated Sugar, 1 tsp Kosher Salt, 0.5 tsp Baking Soda, and 0.25 tsp Freshly Ground Black Pepper. I always sift my dry ingredients first to prevent clumps and ensure even distribution throughout the dough.

This step creates the structural foundation. The baking powder and baking soda will react with the acidic buttermilk to create those airy layers we’re after. Make sure the mixture is thoroughly combined before moving to the next step.

Step 2: Cut in the Cold Butter for Flaky Texture

Add the 1 cup Unsalted Butter (very cold and cubed) to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces visible throughout. This is the secret to achieving those flaky layers.

Be careful not to overwork the butter—you want distinct pieces that will create steam pockets during baking. If the butter starts to soften or melt, pause and chill the mixture for 10 minutes before continuing. The colder the butter, the better the layers.

Step 3: Incorporate the Liquid Ingredients

Create a well in the center of your flour-butter mixture. Pour in the 0.75 cup Whole Milk and 0.25 cup Buttermilk. Using a fork, gently stir until the dough just comes together. It will look shaggy and slightly sticky—that’s perfect.

Don’t overmix at this stage. The less you handle the dough, the more tender your biscuits will be. The buttermilk adds tenderness and a subtle tang, while the whole milk provides richness. The combination creates the ideal texture.

Step 4: Laminate and Cut the Dough

Turn the dough out onto a lightly floured surface (using extra all-purpose flour from your pantry). Gently pat it into a 1-inch thick rectangle. Fold the dough in thirds like a business letter, then rotate it 90 degrees and repeat the folding process. This laminating technique creates distinct layers.

Pat the dough out to ¾-inch thickness and use a 2.5-inch biscuit cutter to stamp out biscuits. Press straight down without twisting—the twisting motion can seal the edges and prevent proper rise. Gather scraps and repeat until all dough is used.

Step 5: Bake to Golden Perfection

Preheat your oven to 425°F. Place the biscuits on a parchment-lined baking sheet, touching slightly (this helps them rise upward rather than outward). Brush the tops with 2 tbsp Whole Milk for browning. For extra sheen and flavor, drizzle with 1 tbsp Honey if desired.

Bake for 15-18 minutes until the biscuits are tall, golden brown on top, and the layers are visible. Rotate the pan halfway through for even baking. The biscuits are done when they sound hollow when tapped on the bottom. Serve immediately while warm for the best texture.

Perfect Pairings for This Recipe

Savory Pairings

These biscuits are perfect with country sausage gravy—I make mine with 1 lb Jimmy Dean sausage and 2 cups whole milk. The rich, peppery gravy soaks into the flaky layers beautifully. For a lighter option, serve with scrambled eggs and crispy bacon. 🔥

Sweet Combinations

Drizzle with warm honey or maple syrup and top with salted butter for a simple sweet treat. I love making biscuit sandwiches with strawberry jam and a sprinkle of powdered sugar. The sweetness balances the buttery richness perfectly.

Beverage Matches

A cold glass of whole milk is classic, but I prefer sweet tea to cut through the richness. For coffee lovers, a dark roast with a splash of cream complements the buttery flavor. On weekends, I’ll pair with a mimosa for brunch. 🍷

Southern Classics

Serve with fried chicken or pulled pork for a true Southern meal. I also love biscuits alongside shakshuka or collard greens. The flaky texture holds up well to hearty dishes.

Frequently Asked Questions