Feb 112013
 

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If there is one recipe that inspired me to start this blog, it is this:  Mile High Biscuits!  I found the recipe many years ago in a Farm Journal Cookbook that I checked out of the library. (This was before internet and before I could afford to buy cookbooks for my own library.)

Biscuits, you say?  Really?  Really, I say!  They are the BEST.  So good that whenever we entered them in the Fair, they won top honors.  One year they even won Best of Foods! I was incredulous myself!

Try them for yourself.  Then decide if you agree.  And if you serve them to others, decide ahead of time if you are going to share the recipe, because YOU WILL BE ASKED!

Mile High Biscuits

Preheat oven to 450 degrees, making certain that there is a rack that is positioned in the middle of the oven.

3 cups flour

2 T. sugar

4 1/2 t. baking powder

3/4 t. cream of tartar (don’t skip this– it is very important!)

3/4 t. salt

Combine the dry ingredients with a wire whisk.

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Measure 3/4 cup shortening (I like to use Butter Flavor Crisco because of the flavor and color)

Add shortening to the dry ingredients and using a pastry cutter, cut into the dry ingredients until mixture is crumbly. (Do not over-mix)

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Next, the liquid ingredients:

1 cup cold milk

1 egg

Combine egg and milk with wire whisk until well mixed.

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Add liquid ingredients to the dry by gently folding until it is a soft dough.  CAUTION: do not over-mix.  Don’t worry if some parts are wetter than other parts.

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Sprinkle flour on your counter top, then dump dough onto the flour.

Gently knead 15 times, sprinkling flour onto the dough if it becomes sticky.

Using a rolling pin, gently roll dough into a circle, making sure that it is no less than 3/4 inch thick.  “Corral” the dough so that it is a consistent thickness.

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Now, using a biscuit cutter (mine is 2 3/4 inches wide), cut your biscuits using one downward motion, dusting the cutting edge if it is sticky. DO NOT TWIST UNTIL CUTTING ALL THE WAY THROUGH!  Once you cut all the rounds that you can with the first roll-out, then gently push the “extras” into a circle and press together.  These will not be as pretty, but will be good nonetheless.  You can use these for your own appetizer.   You will get about 16 biscuits.

Place on a cookie sheet or stone (I like my Pampered Chef stone).  Note: place close together if you like them doughy, far apart if you want crisp edges.  Also, use a dark cookie sheet if you like crisp bottoms, shiney if you are more into soft.

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Place in the middle of your oven to get the best results.  Bake for …  here’s the tricky part… for 10 – 15 minutes.  I say tricky, because you need to “babysit” them to get the right results.  (Since every oven is different, one cannot predict your time)  Set your timer for 8 minutes and check every 2 minutes after that to get the desired results.

Remove from the oven and serve ASAP.  If you must delay, be sure to place in a basket with a cloth to cover while still warm.  If you must reheat, do so at half power in the microwave, and only for a few seconds.

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Serve with butter and honey, or use for a biscuits and gravy meal.

Prepare to receive copious compliments! (And have your recipe ready, too!)

Here is the Ziplist version of the recipe:

 

My most requested recipe–Mile High Biscuits

Prep Time: 8 minutes

Cook Time: 9 minutes

Total Time: 18 minutes

My most requested recipe–Mile High Biscuits

Ingredients

  • 3 cups flour
  • 2 T. sugar
  • 4 1/2 t. baking powder
  • 3/4 t. cream of tartar (don’t skip this– it is very important!)
  • 3/4 t. salt
  • 3/4 cup shortening (I like to use Butter Flavor Crisco because of the flavor and color)
  • 1 cup cold milk
  • 1 egg

Instructions

  1. [For detailed directions and pictures, go to: /http://www.onlymybestrecipes.com/my-most-requested-recipe-mile-high-biscuits/]
  2. Preheat oven to 450 degrees, making certain that there is a rack that is positioned in the middle of the oven.
  3. Combine the dry ingredients with a wire whisk.
  4. Add shortening to the dry ingredients and using a pastry cutter, cut into the dry ingredients until mixture is crumbly. (Do not over-mix)
  5. Next, combine the liquid ingredients:
  6. Add liquid ingredients to the dry by gently folding until it is a soft dough. CAUTION: do not over-mix. Don't worry if some parts are wetter than other parts.
  7. Sprinkle flour on your counter top, then dump dough onto the flour.
  8. Gently knead 15 times, sprinkling flour onto the dough if it becomes sticky.
  9. Using a rolling pin, gently roll dough into a circle, making sure that it is no less than 3/4 inch thick. "Corral" the dough so that it is a consistent thickness.
  10. Now, using a biscuit cutter (mine is 2 3/4 inches wide), cut your biscuits using one downward motion, dusting the cutting edge if it is sticky. DO NOT TWIST UNTIL CUTTING ALL THE WAY THROUGH! Once you cut all the rounds that you can with the first roll-out, then gently push the "extras" into a circle and press together. These will not be as pretty, but will be good nonetheless. You can use these for your own appetizer. You will get about 16 biscuits.
  11. Place on a cookie sheet or stone (I like my Pampered Chef stone). Note: place close together if you like them doughy, far apart if you want crisp edges. Also, use a dark cookie sheet if you like crisp bottoms, shiny if you are more into soft.
  12. Place in the middle of your oven to get the best results. Bake for ... here's the tricky part... for 10 - 15 minutes. I say tricky, because you need to "babysit" them to get the right results. (Since every oven is different, one cannot predict your time) Set your timer for 8 minutes and check every 2 minutes after that to get the desired results.
  13. Remove from the oven and serve ASAP. If you must delay, be sure to place in a basket with a cloth to cover while still warm. If you must reheat, do so at half power in the microwave, and only for a few seconds.
  14. Serve with butter and honey, or use for a biscuits and gravy meal.

Notes

You will be amazed at the compliments this recipe brings...

http://www.onlymybestrecipes.com/my-most-requested-recipe-mile-high-biscuits/

 

  5 Responses to “My most requested recipe–Mile High Biscuits”

  1. Oooooh, I love Mile High Biscuits.

  2. Those biscuits look great! Mine are never as good as my mother’s, so I seldom even try. But this recipe is making me reconsider. Here in the South, folks often use White Lily flour which is really soft for biscuits. I don’t know if they have it out your way.

    • Thank you for your visit! I love your blog– gives me inspiration to reach higher!
      No, I do not believe that I have seen that brand of flour, but I will look. Do try the biscuits– they are really as good as I described!

  3. Add 1 cup shredded sharp cheddar. Prepare a basting sauce of butter, Italian seasoning and garlic powder. Slather on the butter mixture right before you slide them in the oven to bake.

    You might be reminded of those cheesy biscuits at Red Lobster!

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