Debis Mile High Biscuits Recipes

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.

Steps:

• 1. Combine dry ingredients and cut in butter with pastry blender. Combine egg and milk. Add to dry ingredients and stir until well moistened. Knead 10 times. Roll out 1" inch, cut with 2 1/2" cutter. Bake on ungreased cookie sheet until done 12-15 minutes.

Steps:

• Preheat oven to 425*F.
• Blend dry ingredients together in large bowl.
• Keep butter in refrigerator until required. Slice butter into 4 or 5 thin sections and place over flour mixture. Cut butter in with a pastry cutter, until butter clumps are the size of corn niblets.
• Pour milk into small bowl; add egg and whisk gently until blended.
• Make a hollow in centre of flour/butter mixture and pour in milk/egg. Using a large mixing spoon, quickly blend all ingredients until a rough ball of dough is formed. The secret is to blend well, but not NOT over-work the dough. (I sometimes will just use my hands once I get CLOSE to forming.).
• Pick the ball up in your hands and gently work the dough with 4-5 hand motions to achieve a well-formed ball.
• Place the ball on a lightly floured surface and roll out with a lightly floured rolling pin until about 3/4 to 1 inch thickness.
• Cut biscuits to desired size with a SHARP biscuit cutter. This is another key to a biscuit that will rise nicely with a good shape. Never twist while cutting, but cut straight down in one movement, otherwise you will 'pinch' the dough which interferes with rising.
• Place on un-greased cookie sheet and bake for 11-12 minutes. (Check for doneness at 11 minutes. Biscuits should be light gold.).
• Serve warm - they are yummiest when fresh out of the oven. Allow to cool completely on a rack before storing. These biscuits freeze well and are nice if re-heated gently in the oven (never in the microwave!).
• If you like cheese biscuits, go ahead and add 1/2 cup grated cheese before adding in the milk; chives too! ENJOY.
• NOTE: For a family member who is diabetic but loves biscuits, I modify this recipe to use some soy flour (about 1/3 of the amount) and substitute Splenda for the sugar.

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.

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.