Wednesday, February 29, 2012

Ruth's Diners Mile High Biscuits

I have been so excited to share this recipe with you ever since my sister made these mouth watering biscuits a few weeks ago. She made three cookie sheets full and within the course of a meal our family (extended family) ate every last one.

My parents went on a trip to South Carolina and enjoyed some of the best southern BBQ they had ever had. They even were able to visit Paula Deen's restaurant and home town (how fun!). We celebrated them coming home with a full blown southern BBQ style dinner. We had a lot of fun, and the food was amazing!! I am excited to share some of our favorite recipes from this night with you throughout the week.

Tradition idea...any time anyone in our family comes home from a vacation of some kind we always welcome them home to a meal from the place they were visiting....ex: a Hawaii reunion would warrant Hawaiian Haystacks, a trip home from Disneyland wouldn't be the same without Monte Cristo's, a return trip from Boston would need Lobster Rolls, etc. This is just a fun way to get together with family and bring a piece of the vacation fun home to the family who didn't get to go. Kind of silly, but we sure love it!

Now..back to the biscuits. I am generally not a huge fan of biscuits, I would usually prefer a homemade roll over a biscuit any day. I think this is usually because biscuits tend to be flavorless and too dry. These biscuits are the complete opposite. They are filled with buttery flavor and have an incredibly chewy texture. I could eat one of these for breakfast, lunch & dinner and never get sick of them. Smother a biscuit with gravy, or a spoonfull of jam and this is better than any sweet treat any day of the week! You won't know how amazing they are until you make them. Serve these biscuits with some BBQ pork and you have a meal made in heaven! Tomorrow I will post my favorite recipe for coleslaw and later in the week, homemade cheesy grits. Enjoy ya' all!



Ruth's Diners Mile High Biscuits
3 c. flour (I have used 1/2 white flour and 1/2 wheat and they turn our great!)
1 1/2 t. salt
1 T. sugar
1 1/2 t. baking powder
1 stick butter
3/4 c. buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)
1 egg
1/4 c. water

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Tips to making awesome biscuits:
*ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
*Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).

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121 comments:

Katie said...

These look super yummy! How many biscuits does the recipe make.

Shandra said...

Sorry, I left that out. One batch makes one cookie sheet worth (I believe about 20-24). It depends how large and thick you make your biscuits. I always double this batch for good measure ;) You can always freeze the extras for later.

Raysha said...

These biscuits look so yummy and puffy. I will definitely have to try this one!


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Shandra said...

Thanks for your comment Raysha, I hope you love them as much as I do!

Management Courses In Delhi said...

Colorful recipes and watering in mouth. great your idea and easy make tips share so i just try make this recipes at my home . thanks

Amanda W said...

I have a pan ready to go in the oven now! Have never seen a biscuit with an egg in it, can't wait to try them with our chicken and noodles tonight. This recipe made 11 for me with a 2" cutter, and dough an inch and a quarter maybe ;). Plenty for three of us. Lol

Shandra said...

I hope you love them! Thanks for your comment ;) Enjoy your biscuits.

Hilarie said...

I am about to make these but was wondering if the butter needs to be soft?

Shandra said...

Hilarie,

The butter can be at room temperature or cold. The colder the butter the larger butter chunks you will have in your biscuit, the more flaky they will be. Either temperature will work just fine, just don't have the butter melted and it will work. Good luck and thanks for your question and comment ;)

Stacy said...

Just tried these. They're delicious!

Tammy said...

Thanks for the recipe!!!

TanuvasaCasa said...

Awesome recipe!!!! We were actually planning on making biscuits and gravy tonight for dinner and I was looking for a better biscuit recipe. can't wait.

ps, i about died laughing when you said a hawaii trip would warrant "Hawaiian Haystacks" I lived nearly my entire life in Hawaii and the only time I'd ever had Hawaiian Haystacks was on a trip to Utah!!!

Shandra said...

That is so funny--you gotta' love our Utah version of Hawaii. Hey..we should introduce the haystacks to Hawaii..they are yummy!

Thanks for your comment. That made me smile :)

Hayley said...

I'm a bit of a novice in the kitchen..... is there a difference between the capital T you use with the sugar as compared to the lowercase t used with the salt/baking powder? Are they both teaspoons? Can't wait to make these!

Becky said...

What type of flour did you use? All-purpose?
Thanks!
Becky

Anonymous said...

Hayley, yes there is a difference. The capital T means tablespoon. The lowercase t means teaspoon. :)

Hayley said...

Here I was thinking it was a typo!! That's what I get for thinking + cooking! Thanks anonymous!

Shandra said...

Glad you got that figured out--that does get confusing ;) I always tell my kids that the upper case T is for the tablespoon because a table is big, like the tablespoon. And.. the small t. is for teaspoon, just like a teacup is small. Silly, but it seems to help them remember which to use ;)

Thanks for your comments and hope you love these!

(I use all purpose white flour in this recipe ;)

Jacqueline said...

I agree with you on biscuits, but good ones from restaurants are killer. I am definitely giving these a try - egg and 1 to 1 1/2 inches high - now that sounds like a winner!

Luke and Le Le said...

Ok so I just made these and they are very yummy ... I have a few questions ... I was so scared to handle these too much I think I mIght not have combined them enough ? Because they were falling apart and a little dry ? When you roll them out do you use a roller or your hands ? Also do you put something on top to make them more moist ... Did I use too much flour on the cutting board ? I am so excited to make these again and freeze them ... One last question can you double or triple the recipe ?

Anonymous said...

Hi, I am looking to make a bunch and freeze some for my biscuit eating son. Any tips on freezing and reheating? (I noticed you mentioned freezing the extras)

Shandra said...

I would just bake them as normal and then let them cool. Once they are cool just put them in a Ziploc bag in one layer (as best you can). Place them flat in the freezer. When ready to re-heat, remove them from the freezer, let thaw and then warm in the oven or the microwave for a few minutes until they are warmed through.

Glad you love them :)

Shandra said...

LeLe,

Yes I have doubled this recipe and it works great.

If your biscuits were a little too dry, add a little more water until they are a smooth, soft texture. Or..just use less flour when mixing. Depending on the altitude you are cooking your biscuits, it will slightly change the texture.

When I roll them out I do use a rolling pin and it seems to work fine. Either one should work well ;)

Hope that helps. Let me know if you have any other questions about this recipe. Thanks for stopping by!!

Anonymous said...

Making them right now for dinner, they look so good!

Brittany said...

Good, but WAY too salty!

Shandra said...

Sorry! I tend to air on the side of more salt. I have a sweet & salty tooth ;) Glad you liked them still. Feel free to cut back the salt if you need.

Anonymous said...

Made these, they didn't rise much. I think next time I will measure 2T lemon juice and add milk to make 3/4 cups, and add more than 1 1/2t baking powder. The flavor was good...just didn't rise much.

Thanks for the recipe.

Anonymous said...

P.S. I don't pack my flour when I measure for baking...I spoon it into a cup. This will avoid making cakes and quick breads, etc.,too dry.

Anonymous said...

P.S. I don't pack my flour when I measure for baking...I spoon it into a cup. This will avoid making cakes and quick breads, etc.,too dry.

Anonymous said...

It's 5:30 am. I LOVE biscuits. I am getting up and making some to go with my coffee!

Shandra said...

That is impressive! Hope you love them :)

Amy Rhoades said...
This comment has been removed by the author.
Amy Rhoades said...

Is the butter unsalted? Also, have you tried this recipe without the sugar? I'm just thinking that the sugar might make the bicsuits cakey...but maybe that is what you like

Rosemary Goodman said...

Our stick of butter is one half cup....is that correct?

Toni Robinson said...

MMM! I will save this recipe to make for the weekend!!
<a href="http://www.mompack.com/cashmob/> Come get mobbed at Mom Pack! </a>

Ashley and additional voices... said...

Have you tried mixing cinnamon and vanilla in with it? For a nice morning biscuit :)

Also, do you think it would work with all wheat flour? I don't buy white flour but I do have two different kinds of wheat flour, and wheat pastry flour.

Shandra said...

It is worth a try ;) All wheat might make them a little heavy and dense, but they could still be good. Let me know if you try it and they work out. Thanks for your question ;)

Shandra said...

Yes, 1 stick of butter is a half cup ;)

Shandra said...

Sadly, I like sodium, so I always buy salted butter ;)

I have never made these without the sugar and I would only be afraid of them being a little flavorless. It might be worth a try though ;) Let me know what you try and how it work. Thanks for your comment.

Anonymous said...

I have them in the oven right now, can't wait!

Anonymous said...

I lived in Utah for years and moved away. Since moving, I have been trying.to find a recipe for Ruth's biscuits. My friends and I have tried and tried but.to no avail. I will try this one and hopefully fills the absence of Ruth's biscuits. And yes people, Ruth's biscuits are that good! Thanks for the recipe.

Anonymous said...

This might sound silly, but THANK YOU for using the correct measurement abbreviations! I have always cooked using these, and now when I see a recipe with the words spelled out (cup, teaspoon, etc.), I wonder why the writer doesn't just use the abbreviations, and since I'm OCD about it, I have to correct it when I want to print the recipe out. Thanks for the recipe; I can't wait to try it!

Anonymous said...

If I used lard instead of butter would I use the same amount? Lard is a southern thing lol

Shandra said...

That is a great question ;) I have never cooked with lard before, but I am sure it would work just the same. Let me know if you try it and it works ;) Thanks for the comment!

Anonymous said...

ok so made your biscuits and they taste really good but they don't look like yours. What am I doing wrong?

Shandra said...

My only suggestion would be to make sure you are following the 'tips' portion of the recipe at the end of the post. The biggest one being don't mix the dough with anything other than a fork or pastry cutter. Also, have your butter fairly cold. You don't want the butter to melt or the dough to get to combined. Keeping it layered with cold butter is what will keep the biscuits tall and puffy. You can always place two biscuits on top of each other if you want them to be taller and fluffier.

Hope this helps ;) Good luck!

Anonymous said...

THANK YOU SO MUCH! I AM GOING TO TRY IT AGAIN NOW :) LOL I NEED THE LUCK!

Angie Henderson said...

More tips for biscuits:
Freeze all of your dry ingredients before starting. Even the flour and the bowl. I cut my butter into small chunks, add it to the flour/salt mixture and then freeze it before mixing it with the pastry cutter. Makes a big difference in how fluffy and tall they get, and especially how flaky they are.

Anonymous said...

Found your recipe on Pinterst and just made half a batch (to test it out). Took a little while as I had to convert measurements to UK equivalents (ie: grams and ml). Great result!! I will definitely be making a full batch next time. Thank you.
Stephanie

Shandra said...

Angie,

Those tips are excellent! I will have to try those ;) Stephanie, I am glad they worked out for you! Yes, you will want to make a whole batch. They sure go quickly ;) Thanks for your comments!

Brittany Rigsby said...

I tried making these and the dough was like glue :/ so I had to add more flour and it made them short and hard.. Any tips?

Shandra said...

Brittany,

I am sorry they didn't work out! The only time I had the wrong texture was when I didn't mix them by hand by cutting the dough. Any time I try to mix the dough with a mixer or I am too aggressive with the mixing process it tends to not work out. Make sure and follow the tips on the blog to help them work better for you ;) Good luck!

Anonymous said...

Can I use regular 2% milk instead of buttermilk?

Melzie Belle said...

This is the 2nd recipe I have tried for scratch biscuits :) Stand by in 12 to 15 min. for the results lol!

Melzie Belle said...

YUM! Very salty and buttery and remind me of Hardees biscuits which are my favorite! Score! Thank you :)
xoxo melzie

Shandra said...

Yes you can. Just add a splash of lemon juice to your 2% milk and let it sit for a minute until it starts to curdle.

Anonymous said...

they were awesome and i bet that they would have been even better if i had butter milk or limon juice to put in the milk but they were great!!!! a must have recipe!!!!

Shandra said...

I am glad you enjoyed them. Thank you for leaving a comment :)

Anonymous said...

i am trying it with like 2 tablespoons of melted butter and 3/4 cup milk mixed instead of butter milk wish me luck!!!! lol

Buy Biscuits Online said...

Nice blog.. Thanks for sharing this information with us

ferne harasimiw said...

Just read all the great comments and think I might try.

espaƱol said...

I can already see my husband's smile when I serve him these with sausage gravy!

Anonymous said...

This is the first time I've ever tried making biscuits, I've never actually made any kind of dough from scratch so we'll see how it turns out :)

Chelsea said...

While these were tasty, and I followed all the directions and tips, these did not work for me. Only two got much bigger than they originally started. Maybe next time I'll have to look for a recipe with a video tutorial, lol

Shandra said...

Chelsea, I would try rolling the dough out a little thicker. This will help your biscuits be a little taller and more fluffy. Good luck :)

Anonymous said...

These were good but not light and airy like i was hoping for, tall big and tasty but dense, still very good :-)

Bianca said...

These were amazing biscuits!!!! I did not over mix them just till it was together and than used my hand to flatten it out because I know over working them will make them tough. I have made other biscuits from scratch and they would be dry and tough these were GREAT!!! My go to recipe!!!

Anonymous said...

I had the same problem. tough and tastless. not sure what I did wrong. very disapointed.

Shandra said...

Bianca,

I am glad you enjoyed them! If yours are turning out tough, really try hard not to over mix them. If they are tasteless, you can always add a little more salt. HOwever, with all of the butter, you shouldn't need too much more :) Give them another try, it could just be too much flour or too much mixing.

Anonymous said...

For those who had trouble with them not rising, check the date on your baking powder. Regardless of the date, it's best to use within 6 months of opening.

AJ Pooktails said...

Getting ready to make these, they sound amazing! Will let you know later. =)

Anonymous said...

Followed the recipe to the letter, but they were a complete failure. Not enough liquid & not sure how you were to add the egg.

Anonymous said...

I just saw the Diners, Drive-ins and Dives episode from Ruth's Diner and watched the baker make the biscuits. He blended all dry ingredients first then added the liquids, including beaten eggs. His dough was very wet and he just plopped the dough on the cutting board -- no rolling-- and cut with a floured biscuit cutter. His were 3 1/2-4 inches high before baking.

Can't wait to try these myself -- thanks for the recipe!

Paula Summerlin said...

I simply LOVE this recipe, the taste is great! BUT, I have made them three times and all three times the biscuits just flop! I mean, I have followed the instructions to a T, and they still just sit there like lumps of clay. I even came back to this site to make sure I had the recipe right. I'm adding all the ingredients and doing exactly what the recipe says. I've tried sheet pans, round pans and cast iron pans but they all come out the same....flat and hard enough to use them for a hammer! I don't have an exact recipe for my biscuits, it was just handed down to me from both of my mamaws. I bake cakes, pies, quick breads, yeast breads and rolls, and many other things from scratch, but this one has me stumped! Now I started out on the first batch using Gold Medal All Purpose Flour, I had just enough flour from that bag to make one batch of biscuits, I have used Gold Medal Better For Bread Flour for the last 2 batches I've made. I use Rumford Premium Aluminum-Free Baking Powder and Iodized salt for all three batches. I used the same kind of eggs, milk and sugar. I do not over mix the dough, it's barely together when I put it onto the board to roll it out. I roll to about 1 1/2" or 1 3/4" trying to keep them as even as possible. I do NOT use a mixer at any point in the process. I do however use a pastry cutter to cut in my butter(I do use real butter, not margarine or shortening). Once I finish with the pastry cutter, everything else is by hand. Then everything is done by rolling pin and a jar ring, which I use to cut the biscuits out. I put them on a lightly greased baking sheet in a 425*F oven for 12-15 minutes. I do check though the oven window to see if they are getting ready earlier than the 15 minute mark, but I never open the oven until they are done. What am I doing wrong? Can you tell me? Can you possibly help me? I've been baking for many, many years and making and baking biscuits for all those years and they always turned out great. My husband saw this recipe and wanted me to try it so I have been trying it but it has yet to turn out right. I'm not a quitter and I won't quit on this recipe until I get it right, then I will make them even more often!OH YEAH, we are about 280' to 320' above sea level if that makes a difference. I am sorry about this being so long but I felt I need to let you know everything I had done. I even read all the replies to this recipe to see if anyone else was having the same problem. Thank you for reading this long soapbox speech! Thank you for your kindness in sharing your recipes and I just LOVE your blog! I really hope you can help me and tell me what to do to make these biscuits what they should be!

Anonymous said...

I just made these! they remind me of Hardee's (For those of you from the mid-west) or Carl's Jr.s breakfast biscuits. My daughter loves them and I am going to throw out the old biscuit recipe that has been handed down for generations in my family!!! they are that good!!!!

Shandra said...

Paula,

That is so strange! Your cute and frustrated comment made me so sad for you. It sounds like to me your are doing everything right! I am really stumped as to why they are not turning out. All of the things I would say like don't over mix, don't make too thin, don't bake too long, etc. it sounds like you are already not doing. The only suggestion I would have is to make sure your butter is nice and cold. The cold butter works best to make a flakey biscuit and keep the layers nice and separated. I am making these this weekend and I will follow the recipe exactly and see if there is anything I can figure out that could help you. I have made these literally 20-30 times and they work out each time. I even sometimes use 1/2 white bean puree for 1/2 of the butter and they still work out well. I am sorry this is so frustrating! It sounds like you are a more than capable cook, so I am sorry this recipe has not worked for you yet!! My only other favorite biscuit recipe is from America's Test Kitchen and it's their Drop Biscuit recipe. It works great every time and is a little easier if you want a more simple recipe. Good luck to you and keep me posted if you get it right. Thanks for everyone elses kind comments and I am glad the recipe is working for most of us ;) Sorry Paula!

Anonymous said...

I have been making these biscuits for over 20-some years, using a Cuisinart food processor. I do use 4tsp. Of baking powder though and I don't use a rolling pin. As far as I can remember, there has never been a failed batch. Light and fluffy and wonderfully high. With the leftovers, we split them and toast them in the toaster oven for breakfast. OMG - the buttery smell that fills the kitchen! To die for. BR

Debbie said...

I have made them before too and they did not turn out! I'm afraid to try again but Ruth's Diner bisquits are SO GOOD!!!!

Sarah P said...

These are good, but not like Ruths if you ask me...and I live in SLC & pride myself on knowing the trick to Ruths gravy. These remind me of the buttery KFC biscuits, but nicer. Just not as close to Ruths as I'd expect from the name.

Jerry Graham said...

Hi, you talk about adding gravy or jam, try this on any left over. They may even be hard. Split em in half, add butter and toast or broil them. Then add jelly,jam, honey or molasses. Southern Randolph County, North Carolina

Anonymous said...

I did the recipe as stated. I used homemade buttermilk, all purpose flour but my biscuits turned out soooo heavy. What am I doing wrong

Dawn Reid said...

Made these the other day and they didn't rise and were dense. Trying them again for a second time as we speak and I can already notice a difference in the height of them!! Last time I definitely over mixed the dough! Thanks so so so much for this recipe!! This was my first attempt at ever making anything from scratch!!!

Shandra said...

Dawn, way to not give up! That's awesome. I hope your second batch turned out better.

If you have struggled with this recipe I really think there are two solutions. First, because elevation differences will affect moisture content, I would add as little flour as you can get away with. If you add too much flour these will be dense and heavy. Becareful to not add to much flour on the counter either or they could become hard.

Also, be very careful not to overmix the dough. The more large pieces of butter you have throughout the biscuit the more it will puff up and rise, and stay extra flakey and buttery. Between these two tips they should turn out. I make this recipe all the time and they work, so just stick with it and play around with those two hints. Let me know how it works for you next time. Good luck and thanks for your feedback :)

Anonymous said...

Sorry,Paula for misquoting you!....meant to say, "jar ring". After reading that in your comment it made me think of a canning jar ring & then got the idea that perhaps it was too large.

Unknown said...

Thank you for sharing! I'm always looking for good biscuit receipts. I now know I'm making my biscuits way to thin. Thanks for the tips.

Kath said...

I just want to mention for those who are having trouble with the recipe, making biscuits is as much art as recipe! There is very little difference in biscuit recipes (egg is a LITTLE different). But people will swear by a recipe and the next person can't make it decently to save their life. Biscuits take practice, practice and more practice! Years and years ago someone told me "Don't make 50 recipes of bread once, make one recipe of bread 50 times, then you will make a good loaf of bread." She was so right.

Shandra said...

Great advice Kath. Just keep practicing and you'll get it just right ;)

Kimberly Kaup said...

I made these today and while the flavor was good, they didn't rise very much at all. I used all purpose flour, nonfat buttermilk and unsalted butter. Anything I need to switch up?

Thanks!

Anonymous said...

Can you use something else to put the milk if you dont have leamon juice? Ty

Shandra said...

You could use white vinegar in place of lemon juice if you don't have buttermilk :)

Anonymous said...

I just tried this and it's still like dough :| I had it in the oven for almost 20 minutes and the colour is still the same. It might've been that i used a dough hook before reading the bottom

Anonymous said...

I'm making these again tonight. The 1st time my butter was too hard I believe so this time I am using my grater to soften quick...worked great! My baking powder was also out of date :( so they didn't rise but boy were they yummy!!!!! Enjoy and thanks for this great recipe!

Shandra said...

Depending how large you make your biscuits you may need to adjust the time a little. Yes, don't use a dough hook, just a fork and knife are perfect. Don't over mix and you'll have better success ;) Thanks for your comments.

Anonymous said...

Mine didn't rise much and were flavorless and not flaky at all. I followed all the instructions and mixed gently by hand. They never did brown on the bottom amd the tops hardly did.

Janey said...

I made these today and they didn't turn out too well. I read through all the comments before making them and applied the tips listed. The biscuits taste fine but they didn't really rise at all. The middle is somewhat "fluffy" so if they had risen, they probably would have been great. I will try this one once more and see how it works out. Maybe I need new baking powder. Mine isn't that old though. I hope they turn out better next time. The dough was very gooey so it was kind of hard to cut into biscuits. I had to sort of form them after cutting them. Any suggestions?

Shandra said...

Janey,

If the dough is sticky, you will want to add a little more flour to the counter and to your dough. You want it soft but not overly sticky.

I would try your baking powder. This recipe is pretty basic for a biscuit dough. It won't rise too much because there is no yeast. The only leavening agent is baking powder. Make sure that is fresh and they should turn our great. I hope you have better luck next time. I will keep you posted on any other tips I can think of.

Thanks for the comment.

Anonymous said...

I tried these exactly as stated and they barely rose and don' taste that awesome :/ i'm not really sure what went wrong, but i won't be trying these again. back to the drawing board!

Anonymous said...

Could you possibly use self rising flour in place of the ap flour and baking powder? I've made these and they are yummy but its been really humid so getting the right texture dough has been a challenge.

Shandra said...

I am sure you could use self rising flour :) Let me know how it works.

Anonymous said...

I haven't tried these yet,but was reading through the comments,and noticed some were having trouble with them rising.This made me think of something I had read once,on biscuits.It said that when you cut them out,you should use a sharp edge cutter and always cut straight down,never move the cutter back and forth,because it will seal off the edges,and they won't rise properly.Hope that will help someone.

Anonymous said...

Self rising flour worked beautifully! I didn't have to add the salt or baking powder, just sugar, super cold butter, milk, egg, and the flour. Made it super quick and almost fool proof and most importantly DELICIOUS!!!!!

Shandra said...

Great tips, thanks!! I am going to get some self rising flour and try that out too. Thanks for the comments ;)

Anonymous said...

The name implies "Mile High" - I presume this recipe is adjusted for high altitude versus sea level? I'm near 7000 elevation - what adjusts would you recommend? These biscuits look awesome :)

Anonymous said...

OK, I've been holding this thread open hoping for an altitude adjustment suggestion; you must be busy doing other things, I'll close this thread off of my computer now and seek answers elsewhere - but good going on your blog - wish you all the best :)

Shandra said...

I am so sorry! It has been a busy last couple weeks. Sadly I am not familiar with altitude adjustments. I need to be more up to date on all those differences. Sorry! Here is a link I found though that seems like it might have some helpful information on what adjustments to make:

http://www.swcoloradohome.com/articles/food/020114_b.asp

Thanks!

Anonymous said...

Hi Do I have to roll & cut these or can I just do the rip and drop. I want to cook them on top of a stew & I don't want a uniform look

Shandra said...

I have not tried adding them to a stew but I'm sure you could just drop them on top and bake them. The shape doesn't matter so much as much as the cooking time would. Let me know how that works. Thanks for your comment ;)

Jen said...

Just found this on Pinterest, and it looks like the biscuits my mother taught me to make--only she didn't add sugar to hers, and she preferred them to be crispier, so she used shortening instead of butter. These sound like your basic scone. I
m going to make them this morning. I have a jar of plum butter that a friend brought back for me from SC, and these will be the perfect foil! One thing I do with biscuits and scones: I pat the dough into a square and cut squares with a knife, because I never liked re-forming the scraps or wasting the dough. Cutting squares means I only handle the dough once. But then, I don't care about round...

Shandra said...

I love the idea of square scones. Genius! Hope you enjoy this recipe ;)

Anonymous said...

Just pulled these out of the oven and they turned out perfectly! I had no trouble with them rising and they are flaky and delicious. Thanks for the recipe!

Anonymous said...

You don't specify if it's cold butter or room temperature but I know it's cold butter. Thanks

James Ward said...

IN THE OVEN!

Miatamama said...

These are delicious! A couple of things for those of you who ended up with flops... Everything, I mean everything, must be cold. This includes all your ingredients and everything you use to make them (bowl, pastry cutter, biscuit cutter). I usually gather and measure all my ingredients and put everything in the refrigerator for at least a hour before I start. Once it's all put together, I refrigerate it again for about 20 minutes. Make sure your baking powder is fresh. If it's more than a year old, throw it out and get some new powder. Lastly, cut straight down with your biscuit cutter, don't twist. It allows the steam to escape from the middle and makes them lighter and fluffier.

Cal said...

Deeelightful! (I used 1/2 all-purpose and 1/2 white whole wheat (avail.@Trader Joe's) flours.)
Great tips, and don't forget to use a sharp metal cutter, never twist as mentioned above. A glass or cup does not work well, as it squishes the dough, choking it. Thanks, Shandra!

Mary Nell said...

Hi,
Has anyone tried to make these with gluten free flour?
i'm guessing texture wise the dough should be wet, but not sticky or soupy?

Cathy McInnes said...

Hi!!
I found this recipe awhile back and it is my number one biscuit recipe! I have just recently posted a Loaded Baked Potatoe Soup and I serve it alongside these biscuits. I featured this post in my blog...check it out at www.threekidsandafish.com

Anonymous said...

I don't have any wheat flour, could I use all white flour? Will that make that big of a difference?

Lynn Graves said...

Growing up in the deep south we ate a lot of biscuits over the years.
My grandmother made the world's best. :D She used cake flour, real buttermilk and a very light touch with the dough, just barely bringing all the ingredients together and then patted the dough out by hand ( she always told me a rolling pin was too rough for good biscuits ). Like you, she also used a pastry cutter to cut the cold butter into the flour and always made sure her baking powder was replaced every six months. She said to cut straight down with the cutter and never twist or they won't rise correctly. And she taught me that above all else, making good biscuits takes practice, so don't give up. :D
Today my biscuits are almost as good as hers were and my recipe is almost identical to yours ( mine doesn't have the egg or the water and has a touch less salt.) so I am looking forward to trying yours and seeing how it tastes.

Lynn Graves said...

Dear Anonymous,
Yes, you can use all white flour , and your biscuits will be even softer and fluffier than the ones that use whole wheat flour.

Anonymous said...

just put some in the oven. Keeping fingers crossed!

Anonymous said...

I just made these last night...absolutely, positively the BEST biscuits ever!

I read the comments before starting, and used some hints I found there.

I used a stick of frozen butter and grated it into all the dry ingredients mixed together, then just mixed the butter pieces in lightly. I had increased the baking powder to 2 tsp.

After adding the wet ingredients, I gently stirred until the dough pulled from the side of the bowl.

I lightly floured the surface, and lightly rolled with a rolling pin to about 2" thick. I used a metal biscuit cutter.

I placed them on a baking sheet with non-stick butter flavored spray, and lightly brushed the tops with more melted butter.

The tops and bottoms were golden brown, slightly crisp and chewy.
The middle was tender and fluffy.

My family proclaimed them "Epic!"

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