Hands down the most popular recipe on my blog is for these Mile High Biscuits. That is kind of ironic considering I don’t think of myself as a biscuit making expert, and this is a recipe my sister gave me. No matter the reason, this has become a recipe I make on a regular basis and continue to love! As you may have noticed there are hundreds of comments and questions about this recipe. I wanted to give a few biscuit making tips I have learned over the years to help you create the perfect biscuit. I hope you continue to enjoy this recipe like I have.
- 3 c. flour (I have used 1/2 white flour and 1/2 wheat and they turn out 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--because buttermilk is more thick, add a little less flour)
- 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.
- Start with cold, cold butter. The colder the better (just not frozen).
- Don't over mix the dough! You want to use only two knives or a pastry cutter to cut in the dough. Don't mix the dough in a Bosch or with a hand mixer.
- The dough will be too tough and the dough will become dry. The less you mix the dough the better. Using a pastry cutter or knives, cut the
- dough going up and down not side to side. This method takes a little longer but will ensure
- the perfect biscuit. You want pieces of butter left in the dough,
- this is what keeps the dough light and flaky.
The dough will be too tough and the dough will become dry. The less you mix the dough the better. Using a pastry cutter or knives, cut the
dough going up and down not side to side. This method takes a little longer but will ensure
the perfect biscuit. You want pieces of butter left in the dough,
this is what keeps the dough light and flaky.
biscuit will have much better texture than a thin hard one. I keep my dough
about 1 1/2 inches thick (cooking times may vary depending how
thick you make them).