Best 6 Mile High Biscuits Recipes

MILE "HIGH" BISCUITS

Steps:

• Preheat oven to 450 Degree's.
• Mix dry ingredients.
• Cut in shortening.
• Add egg in the cup of milk and whisk.
• Add to mixture of dry ingredients mixed with shortening.
• Knead into a ball.
• Pull apart and roll pieces the size of a tennis ball in palm of your hand.
• May be rolled out and cut with a circular dough cutter @ desired thickness.
• Melt butter.
• Put either ball or circular cut out dough on cookie sheet.
• Indent top of biscuit and brush melted butter on top.
• Bake for 15 minutes @450.
• Note:.
• Please, watch carefully as every oven is different.

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 RECIPE - (4.3/5)

Steps:

• 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).

MILE HIGH BISCUITS

Steps:

• Preheat oven to 500 degrees Spray 9" pan with cooking spray In processor, pulse all dry ingredients with butter until fine meal texture. Transfer to bowl and carefully mix in buttermilk. Do not overbeat. Spread 1 cup of flour in 9x13 pan and then drop 1/4 c of dough into flour...make 9-12 evenly sized mounds. Throw small amount of flour over each and carefully shape into ball. No need to over work the dough. Place in pan and then drizzle with butter. Bake 5 minutes then reduce heat to 450 degree and bake additional 15 minutes. Cool in pan 2 min and then remove to cool for 5 min before gobbling....

MILE-HIGH BISCUITS

Steps:

• 1. Adjust oven rack to middle position and heat oven to 500. Spray a 9-inch round cake pan with nonstick cooking spray and set aside. Generously spray the inside and outside of a 1/4 cup dry measure cup with nonstick cooking spray. Distribute 1 cup flour into a rimmed baking sheet. 2. In a food processor, pulse flour, baking powder, sugar, salt and baking soda to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with a rubber spatula until just incorporated (dough will be very wet and slightly lumpy.) 3. Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from cup into flour on baking sheet. Repeat with remaining dough, forming 12 evenly-sized mounds. Dust tops of each piece of dough with flour. With floured hands, gently pick up each piece of dough and coat with flour, gently shape into a rough ball, shake off excess and place in prepared cake pan. Arrange 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted butter, taking care not to flatten them. 4. Bake 5 minutes, then reduce oven temperature to 450; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits onto clean kitchen towlel; turn biscuits right-side up and break apart. Cool 5 minutes longer and serve.

SOUTHERN LIVING'S MILE HIGH BISCUITS RECIPE - (4.3/5)

Steps:

• Combine first 5 ingredients and mix well-cut in the shortening with pastry blender. Combine egg and milk-add to flour/butter mixture-turn dough out on lightly floured surface-knead 10 times. Roll dough to 1 inch thickness-cut with 2 1/2 inch biscuit cutter (or a glass about that size). Bake on ungreased sheet at 450 for 15 minutes.