Editors' Pick
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)"
photo by Izy Hossack
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
15 Large Biscuits
ingredients
- 3 cups all-purpose flour
- 1⁄4 cup sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon cream of tartar
- 3⁄4 teaspoon salt
- 1⁄2 cup shortening
- 1 egg, beaten
- 3⁄4 cup milk
directions
- 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.
Questions & Replies
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For the record: This is NOT Wyoming. This is a Denver, Colorado recipe. Anything called Mile-High is from Denver. Denver is literally a mile high in altitude, and that is why it is called the Mile High city. To the editors: why couldn't you use a true Wyoming recipe? -
What is your interpretation of shortening?
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Can you make these gluten-free?
Reviews
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Mysterygirl, these are Fab-u-lous!! I just finished one off and you can be sure I will be making these again. Very easy to put together. I was worried about the high heat, and they were very brown but very flaky and moist. Delicious with strawberry jam. I totally agree with Yooper. You have a winning recipe here. Thanks for posting. -
Wonderful recipe! After kneading the dough, I pat it into a rectangle 3/4" thick and use a knife to cut square biscuits. This is quicker than rolling it out & using a biscuit cutter and it produces a more tender result, because the less you handle the dough, the better. These biscuits brown quite a bit, but are so moist and delicious. Yum! -
I'm a southern gal who has always believed that a biscuit wasn't a biscuit unless it was made with buttermilk AND I was a little apprehensive about putting an egg in a biscuit recipe. I've been making "angel" biscuits for years, (the ones with yeast in the recipe)and seriously doubted that any recipe could beat that one. Boy was I wrong!! These biscuits are wonderful!!! I made them without adding the cream of tartar because I was out of it and they still came out absolutely perfect. Very tender, delicious and easy to make. Thanks Mystergirl.
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I've never made homemade biscuits before except out of a can. Babs in Toyland rak'ed me with a bag of "White Lilly" flour so I thought I'd put it to work. These were so light and fluffy, they just melted in your mouth! Thanks Mysterygirl for the awesome recipe and thanks to Babs for the flour. When word of this gets around, the doughboy (Pillsbury) just might be out of a job! -
Hi Mysterygirl, well these a wonderful. Very easy to make and they rise quickly. I used a smaller biscuit cutter and got thirty biscuits. Everyone loved them. You are right store bought could never taste like these. Thanks so much, this was a keeper.
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Tweaks
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Delicious! The dough is dangerously good too. I serve this with the fixings for chicken pot pie. Yum! I double the recipe for our family of six because we like to have leftovers. 8 minutes in my oven is perfect and I when I tried using two racks I burned the bottoms of the bottom one. I might try backing off on the heat a bit.
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I was very apprehensive, as when I took the dough out of the bowl to knead it was very gooey still, and I didn't see how it would roll out. I added some flour when kneading, and rolling out. I ended up using a pizza cutter to make the biscuits, and baked them for the 12 minutes. When I saw them I again was worried they would be hard, but they were actually really tender! While they didn't rise a mile high, that would be my fault because I didn't have cream of tartar, I used 5 tsp baking powder instead. All in all, a pretty good recipe.
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I changed it a little: I used 1 cup water instead of milk, and added 1 1/2 tsp of cinnamon and 1/4 cup raisens, also topped these with a powdered sugar glaze.
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So I'm sure I beefed up the recipe a bit - I used butter instead of shortening, ended up needing more flour (~1 1/2 c or so). I have never been able to make a good biscuit until now, despite all my errors. These were fantastic, and foolproof (even for this fool!) Thanks!
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This is one recipe I would rate higher than 5 stars if I could!! DD wanted biscuits and gravy and I forgot to buy the biscuits. I normally don't care much for basic baking powder biscuits, but said I would make some, so went searching for a recipe. I did replace 1/2 the shortening with butter, but that was the only change. These are so good, with such a great flavor. They were tender and a recipe that is sure to be repeated. My whole family said these were really good!
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RECIPE SUBMITTED BY
<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p>
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