The best delicious Mile High Biscuits recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mile High Biscuits recipe today!
Hello my friends, this Mile High Biscuits recipe will not disappoint, I promise! Made with simple ingredients, our Mile High Biscuits is amazingly delicious, and addictive, everyone will be asking for more Mile High Biscuits.
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2 1/2 c FLOUR; (Be sure to sift
-flour before measuring it.)
1 tb SUGAR
4 3/4 ts BAKING POWDER
3/4 ts CREAM OF TARTAR
3/4 ts SALT
3/4 c CRISCO; plus
1 tb CRISCO
1 EGG; SLIGHTLY BEATEN
3/4 c MILK
OK porch this is the only bread product to be consumed with good BBQ MILE
HIGH BISCUITS This is my favorite biscuit recipe because the biscuits are
so pretty and so “tall.” The name implies what they actually are. They are
also extremely light. You will be pleased and feel very proud to serve
them. Trust me as I have them almost every day with my morning coffee.
Preheat oven to 500 degrees, or highest possible. Measure and sift together
the pre-sifted flour, sugar, baking powder, cream of tartar, and salt.
Using a whisk, mix well. Add shortening and cut in with metal pastry
blender until mixture resembles course meal. Slightly beat egg, combine
with milk, and add all at once to flour mixture. Stir quickly to combine
well and to make “soft dough.” Spatula out onto well-floured board. Using
floured pastry cloth or floured hands, knead fifteen times; simply push
dough down, pick up one side, fold over to the other side, and push down
again. Repeat process until you have picked up, folded over, and pushed
down fifteen times. Gently roll out to 1-inch to 1 1/4 inch thickness.
Using biscuit cutter, cut and place cut dough onto non-greased cookie
sheet. Turn oven down to 450 degrees and bake for 12 to 15 minutes. I
usually set timer for 12 minutes, then cover them with foil the last three
minutes to keep from over-browning but still be done.
ABSOLUTELY BEAUTIFUL AND DELICIOUS!
TIPS: When cutting dough, push biscuit cutter straight down; do not twist.
Cover with foil the last three minutes of baking to keep biscuits from
getting too brown.
While still hot, split the biscuits with a fork and put a pat of butter in
each one. Let cool and then freeze in Ziploc bags. Later take out as many
needed at one time, microwave for about twenty or thirty seconds on reheat,
split open, and put under the broiler. TOO GOOD TO BE TRUE.
To help with buttering and to make pats of butter always readily available
in the refrigerator, I invested in a “butter pat maker” and have really
enjoyed it. You can find butter pat makers in almost any kitchen appliance
place, and they are very inexpensive, under five dollars. They are the size
of a stick of butter with wire separations the entire length. You simply
place over top of stick of butter, press down, and Voila! Gently separate
pats and refrigerate. It is a real joy!
YIELD: 10 to 12 biscuits, depending on size.
Yields
1 servings
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