Mile High Buttery Biscuits Recipes
MILE HIGH BISCUITS
This recipe is from the Tinsley House Cookbook. The Tinsley House is an old farm house that's part of the Museum of the Rockies in Bozeman, MT. I made these biscuits for the first time recently and they are by far the best biscuits I've ever had!
Provided by Judi Harris-Nulle
Categories Biscuits
Time 45m
Number Of Ingredients 9
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.
MILE HIGH BISCUITS
I got this recipe in a church cookbook years ago and have been making them ever since. They are extremely tender with a flavor that no store bought biscuit could ever come up with. Makes breakfast or any meal special. (And they are so easy too)
Provided by Mysterygirl
Categories Breads
Time 25m
Yield 15 Large Biscuits
Number Of Ingredients 8
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.
Nutrition Facts : Calories 177.8, Fat 7.8, SaturatedFat 2.1, Cholesterol 14.1, Sodium 224.4, Carbohydrate 23.4, Fiber 0.7, Sugar 3.4, Protein 3.4
MILE HIGH BUTTERY BISCUITS
My grandmother used to make this recipe every Saturday with home baked beans. She would use tenderfake lard. I have changed the lard to butter or Margarine, hence the name buttery biscuit.
Provided by Dee 9
Categories Breads
Time 27m
Yield 15 biscuits, 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 482.7, Fat 25.9, SaturatedFat 15.9, Cholesterol 97.7, Sodium 1155.8, Carbohydrate 54.2, Fiber 1.7, Sugar 2.3, Protein 9.1
SKY-HIGH BISCUITS
INDIANA-"When I think of food and summer, I think of our county fair in July. My three sons and I have competed in a lot of 4-H cooking contests. I enter 15 or more food items every year in the open show. "I've found Taste of Home to be a great source for prize winning recipes. My recipe for Sky-High Biscuits (below) never fails to win a ribbon. They're moist, high and flaky, with a wonderful wheat flavor." -Ruth Burrus, Zionsville
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 237 calories, Fat 13g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 380mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
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