Hints To Making Mile High Biscuits

 Hints To Making Mile High Biscuits

My Mom taught me how to make biscuits before I was 8 years old and I have been making them ever since.  She taught me how to  make all kinds of biscuits...Buttermilk Biscuits, Angel Biscuits, Cheddar, Bacon and Mile High Biscuits ,which are the ones I want to share with you today.  But first I want to tell you the secret to making the best biscuits....some hints that will turn out the best biscuits every single time.  

Hint number 1:  Always make sure ALL your ingredients are very cold. My Mom even kept her metal bowl and rolling pin in the freezer before she made her biscuits!   It is important that you use very cold  butter, eggs, and buttermilk if you want light and flaky biscuits. 

Hint number 2:  Use only fresh leavening agents. Make sure you check the dates on flour and baking powder.  If these are out of date your biscuits won't rise.

Hint number 3:  Always mix your dry ingredients first and make sure they are very well blended before you put in your wet ingredients.  You want to make sure you have no clumps of salt or baking powder.   

Hint number 4:  Use the coldest butter possible. I put mine in the freezer, cut it into 1/2 inch cubes and then put it back in the freezer for 3 more minutes before I use it.  The colder the butter the more flaky the biscuit. You want to keep your cubes at the 1/2 inch size.

Hint number 5:  Work fast!  Remember your hands will give off heat when you use them for mixing and kneading and you want to keep your ingredients cold.  The faster you work the better! 

Hint number 6:  Do Not Over Mix your dough. This is the main reason why biscuits are tough and dry.  You want to use your hands to mix the dough until it just comes together.

Hint number 7:   Always preheat your oven. You want your biscuits to go in a HOT oven or they will not rise as high.

Mile High Biscuits

• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 tablespoon sugar
• 1 stick unsalted butter, cold and cut into 1/2 inch cubes
• 3/4 cup buttermilk, cold
• 1 egg, cold and slightly beaten
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• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or use a silicon mat. 
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• In a large stainless steel mixing bowl, whisk together flour, baking powder, salt, and sugar. Cut the butter into the dry ingredients, either using a fork or a pastry cutter, until the mixture resembles coarse crumbs. Add the buttermilk and egg and stir until just combined.
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• Place the biscuits on the baking sheet, spacing them 3 inches apart. Bake for 25-30 minutes, or until the tops are golden brown.
• Serve warm with lots of butter.



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• Transfer the mixture to a lightly floured surface and gently knead until the dough just comes together, making sure not to over work the dough. If the dough is too sticky, gradually add a little flour. Roll out the dough to about 1-inch thick. Cut out biscuits with a round biscuit cutter.

Place the biscuits on the baking sheet, spacing them 3 inches apart. Bake for 25-30 minutes, or until the tops are golden brown.  Serve warm with lots of butter, jam or jelly or honey.

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