Mile High Biscuits Recipes

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:

• 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.

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:

• Preheat oven to 425 degrees F.
• With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,.
• salt, sugar and margarine. Cut in until it becomes course and crumbly.
• Whip together milk and egg with a fork.
• Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky.
• Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix.
• Roll out dough with a rolling pin to about 11/2 to 2 inch thickness.
• I use an empty small can of peas opened at both ends (to let the air though) to cut out the biscuits.
• Place biscuits on a cookie sheet.
• Place cookie sheet in your preheated oven on the very top rack.
• Bake for 12 to 14 minutes.
• Remove from oven and let stand for 5 minutes.

Steps:

• In a bowl, combine the first six ingredients. Cut in butter until crumble. Combine egg and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown.

Steps:

• Preheat oven to 500ºF. Spray a 9 in springform or cake pan with some nonstick spray.
• Add flour, baking powder, baking soda, sugar and salt to a bowl and mix the ingredients together evenly. Using a fork or pastry blender, cut in the butter until the pieces are no bigger than a small pea. Fold in the buttermilk until everything is just blended, and there are no streaks of flour remain. Do not overmix, the mixture should still be lumpy.
• Line a plate or tray with some flour and using a 1/4 C measuring cup or 1/4 C ice cream/cookie scoop, scoop out balls of the dough onto the tray of flour. Flour your hands and roll each ball around in the flour to evenly coat them in a layer of flour. The dough is very wet and very sticky. Place the dough balls into the prepared pan. Place 9 balls around in a ring and 3 balls in the center of the pan. Brush the tops of the biscuits with melted butter.
• Bake for 5 minutes at 500ºF (middle rack) and then lower the temperature to 450ºF and bake for another 15 minutes.

Steps:

• Preheat oven to 450°F (230°C).
• Sift together flour, sugar, baking powder, cream of tartar and salt.
• Cut in shortening/butter with pastry blender or two knives until it resembles a coarse meal. (Or you can just rub it in with your fingers).
• Combine egg and milk.
• Add this to the flour mix all at once, stirring with fork just enough to make a soft dough that sticks together.
• Knead lightly on lightly floured surface 15 times.
• Roll out to 1" (2.5cm) thickness.
• Cut with floured 2" (5cm) cutter and place 1" (2.5cm) apart on ungreased baking sheet.
• Bake in oven 12 - 15 minutes or until golden brown.
• Serve immediately.