Mile High Biscuits

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Mile High Biscuits

Mile High Biscuits

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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