Recipe: Mile High Biscuits

Our family loves these flaky biscuits with corn chowder, but they go so well with any soup or stew.  We are even known to eat these as a snack--my husband likes them with honey; the boys and I prefer a dollop of homemade blueberry freezer jam.







Mile High Biscuits

6 cups flour
9 tsp. baking powder
1 1/2 tsp. cream of tarter
5 tbs. sugar
2 tsp. salt
1 1/2 cup shortening
2 cups milk

Directions

Preheat oven to 450 degrees.

1.  Sift dry ingredients, then cut in shortening until mixture resembles course crumbs.

2.  Make a well in the center and add 2 cups of milk and stir just until combined.  Add more milk, a small amount at a time, if needed.

3.  Turn out on a lightly floured surface and knead just until dough forms.  With a rolling pin, roll the dough to about 1" thickness and cut with 2" floured biscuit cutter.

4.  Bake on a baking sheet for 10-12 minutes or until golden brown.






Notes:  For light, flaky biscuits handle the dough as little as possible.  Using a twisting motion with the cutter while cutting out the biscuits will prevent the biscuits from rising as high.


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