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Mile High Buttery Biscuits

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“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.”
READY IN:
27mins
SERVES:
6-8
YIELD:
15 biscuits
UNITS:
Metric

Ingredients Nutrition

Directions

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

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