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| Copyright Thomas Saaristo All Rights Reserved |
| Mile High Biscuits |
The trick to light and tender biscuits is to MOVE!MOVE!MOVE! Don’t dilly
dally. After you’ve formed the dough into balls, quickly coat them in flour and
get them in the pans. Make sure your oven is preheated too.
Ingredients
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 stick unsalted butter
1 1/2 cups cold buttermilk
melted butter
Method
Preheat oven to 500°
Mix all the dry ingredients together with a fork. Cut in the butter. Fold the buttermilk
into the flour mixture just until blended. Divide the dough into 11 balls; coating each
with flour. Place floured dough balls in greased cake tin, 8 around and 3 in the
middle. Drizzle some melted butter over the top
Bake for 5 minutes at 500°. Turn the oven temperature down to 450°; bake for
15 minutes. Remove from oven; let rest for 5 minutes before serving.
dally. After you’ve formed the dough into balls, quickly coat them in flour and
get them in the pans. Make sure your oven is preheated too.
Ingredients
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 stick unsalted butter
1 1/2 cups cold buttermilk
melted butter
Method
Preheat oven to 500°
Mix all the dry ingredients together with a fork. Cut in the butter. Fold the buttermilk
into the flour mixture just until blended. Divide the dough into 11 balls; coating each
with flour. Place floured dough balls in greased cake tin, 8 around and 3 in the
middle. Drizzle some melted butter over the top
Bake for 5 minutes at 500°. Turn the oven temperature down to 450°; bake for
15 minutes. Remove from oven; let rest for 5 minutes before serving.
