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 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
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