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

3 cups flour
4 1/2 tsp. baking powder
3/4 tsp. cream of tarter
2 1/2 tbs. sugar
1 tsp. salt
3/4 cup shortening
1 cup milk

1.  Preheat oven to 450 degrees. Sift dry ingredients, then cut in shortening until mixture resembles course crumbs.

2.  Make a well in the center and add milk; 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.


feedingfour said...

those look so good i might have to try them! thanks for sharing at what's cooking thursdays!

Kathy said...

Hi Vanessa,
How many biscuits does this recipe make? Its just my husband and myself at home now, so I wouldn't need many.
Do they freeze well? Baked or unbaked? Thanks and love your blog!

Vanessa M. said...

Hi Kathy,

The recipe makes about 12-14 biscuits. I've never tried to freeze them, but I would freeze them unbaked. I would cut out the biscuits and flash freeze them on a baking sheet then store them in a freezer bag or container.