Mile High Buttermilk Biscuits Food

MILE-HIGH FLAKY BISCUITS

Steps:

• Preheat oven to 450°F. Whisk together flour, baking powder, salt, and baking soda in a bowl. Cut butter into flour with a pastry blender or two forks until mixture resembles small peas. Stir in buttermilk with a fork until dough begins to form a ball. Turn dough out onto a lightly floured work surface; knead 2 or 3 times, gradually adding additional flour as needed to prevent sticking.
• With floured hands, pat dough into a 1-inch-thick circle. Cut dough into fourths and stack one on top of another. Roll stacked dough into a 1-inch-thick circle. Repeat procedure 3 more times. Use a 2 1/2-inch round cutter to cut biscuits, pressing scraps together once. Place biscuits, slightly touching, on a baking sheet. Chill 15 minutes.
• Bake until golden brown, 18 to 20 minutes.

SKILLET BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees F. Lightly oil a 10 1/2-inch square cast iron skillet or coat with nonstick spray. In a large bowl, combine flour, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 9-inch square, trimming the edges to create an 8-inch square. Using a sharp knife, cut dough into 9 or 12 square biscuits. Place biscuits onto the prepared cast iron skillet. Place into oven and bake for 16-19 minutes, or until golden brown. Serve warm.

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.