Mile High Buttermilk And Cream Biscuits Food

MILE HIGH BUTTERMILK BISCUITS

Steps:

• Mix and sift dry ingredients into a large mixing bowl.
• Add butter and mix with a pastry blender.
• Add buttermilk all at once and stir quickly with a fork.
• (You may need to add a little more buttermilk to make a nice soft dough.)
• Turn out on a floured board and knead 5 or 6 times.
• Roll or pat into a rectangle that is 3/4" thickness.
• Cut with biscuit cutter and place on baking sheet.
• Brush tops of biscuits with buttermilk.
• Bake at 475° for 5 minutes.
• Turn off heat and leave in the oven for 5-10 minutes until golden brown.

MILE HIGH BISCUITS

Steps:

• 1. Sift dry ingredients. Add butter and mix with a pastry blender until crumbly. Add milk and mix until all dry ingredients are moistened.
• 2. Turn onto a floured surface and knead dough 2 minutes. Roll out and cut into biscuits.
• 3. Bake on an ungreased cookie sheet at 450 degrees for 10 to 12 minutes, depending on the thickness of your biscuits. Serve warm from the oven.

MILE HIGH BISCUITS

Steps:

• 1. Combine dry ingredients and cut in butter with pastry blender. Combine egg and milk. Add to dry ingredients and stir until well moistened. Knead 10 times. Roll out 1" inch, cut with 2 1/2" cutter. Bake on ungreased cookie sheet until done 12-15 minutes.

MILE HIGH BISCUITS

Steps:

• Combine dry ingredients in a mixing bowl.
• Cut in shortening until mixture resembles coarse crumbs.
• Add egg and milk;mix until dough forms a ball.
• Turn dough out on a lightly floured surface and knead 10- 12 times, only.
• Roll out to 3/4 inch, cut with floured cutter.
• Place on lightly greased baking sheet.
• Bake at 475 degrees for 12- 15 minutes or until light brown.

MILE HIGH BUTTERY BISCUITS

Steps:

• Preheat oven to 425 degrees F.
• With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,.
• salt, sugar and margarine. Cut in until it becomes course and crumbly.
• Whip together milk and egg with a fork.
• Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky.
• Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix.
• Roll out dough with a rolling pin to about 11/2 to 2 inch thickness.
• I use an empty small can of peas opened at both ends (to let the air though) to cut out the biscuits.
• Place biscuits on a cookie sheet.
• Place cookie sheet in your preheated oven on the very top rack.
• Bake for 12 to 14 minutes.
• Remove from oven and let stand for 5 minutes.

MILE HIGH BISCUITS

Steps:

• Preheat oven to 500ºF. Spray a 9 in springform or cake pan with some nonstick spray.
• Add flour, baking powder, baking soda, sugar and salt to a bowl and mix the ingredients together evenly. Using a fork or pastry blender, cut in the butter until the pieces are no bigger than a small pea. Fold in the buttermilk until everything is just blended, and there are no streaks of flour remain. Do not overmix, the mixture should still be lumpy.
• Line a plate or tray with some flour and using a 1/4 C measuring cup or 1/4 C ice cream/cookie scoop, scoop out balls of the dough onto the tray of flour. Flour your hands and roll each ball around in the flour to evenly coat them in a layer of flour. The dough is very wet and very sticky. Place the dough balls into the prepared pan. Place 9 balls around in a ring and 3 balls in the center of the pan. Brush the tops of the biscuits with melted butter.
• Bake for 5 minutes at 500ºF (middle rack) and then lower the temperature to 450ºF and bake for another 15 minutes.