This recipe is the closest one I've found that turns out biscuits like my momma made while I was growing up.
Don't roll the dough too thin, it needs to be about 1 1/2" thick to get the tall, fluffy biscuits I grew up eating.
Mile High Biscuits
3 c. flour
1 1/2 t. salt
1 T. sugar
1 1/2 t. baking powder
1 stick butter
3/4 c. buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)
1 egg
1/4 c. water
Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.
***LEAVING the dough 1 1/2" thick means you'll wind up with 6 biscuits. They bake up about 2" high and are quite large. I never mess with a biscuit cutter. I roll or pat the dough out into a rectangle and cut the dough into pieces then gently shape it using my hands.
***ONLY hand mix your dough. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
Don't roll the dough too thin, it needs to be about 1 1/2" thick to get the tall, fluffy biscuits I grew up eating.
Mile High Biscuits
3 c. flour
1 1/2 t. salt
1 T. sugar
1 1/2 t. baking powder
1 stick butter
3/4 c. buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)
1 egg
1/4 c. water
Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.
***LEAVING the dough 1 1/2" thick means you'll wind up with 6 biscuits. They bake up about 2" high and are quite large. I never mess with a biscuit cutter. I roll or pat the dough out into a rectangle and cut the dough into pieces then gently shape it using my hands.
***ONLY hand mix your dough. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
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