Mile High Buttermilk And Cream Biscuits Recipes

MILE HIGH BUTTERMILK BISCUITS

Steps:

• Mix and sift dry ingredients into a large mixing bowl.
• Add butter and mix with a pastry blender.
• Add buttermilk all at once and stir quickly with a fork.
• (You may need to add a little more buttermilk to make a nice soft dough.)
• Turn out on a floured board and knead 5 or 6 times.
• Roll or pat into a rectangle that is 3/4" thickness.
• Cut with biscuit cutter and place on baking sheet.
• Brush tops of biscuits with buttermilk.
• Bake at 475° for 5 minutes.
• Turn off heat and leave in the oven for 5-10 minutes until golden brown.

MILE HIGH BISCUITS

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 BUTTERMILK AND CREAM BISCUITS

Steps:

• Grease a 9x9x2-inch pan with nonstick cooking spray or softened butter. Line the bottom with parchment paper.
• Add the all-purpose flour, cake flour, baking powder, salt, and baking soda to the bowl of a food processor fitted with the metal blade. Cut the butter into small cubes, add to the bowl, and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl. Add the buttermilk and cream and, using a wooden spoon or your hands, combine the wet into the dry until a shaggy dough forms.
• Lightly flour a work surface and knead the dough a few times until it is no longer crumbly and the dry and moist bits are fully integrated. If the dough is at all sticky, lightly flour your work surface again. Gently pat or roll the dough into a rectangle at least 1 1/2-inches thick to ensure a tall biscuit. Using a 3-inch biscuit cutter dipped in flour, begin cutting out biscuits from the dough rectangle and place in the prepared pan so they are touching (this helps them rise). You will not fill the whole pan. Collect the scraps and re-roll and cut as needed, although these ones made from scraps will not be as flaky and tender.
• Freeze the biscuits, tightly wrapped in plastic wrap, for at least 2 hours or, preferably, overnight. The unbaked biscuits can be frozen for up to a week.
• Preheat the oven to 425°F.
• For the egg wash Combine the egg and salt and brush the wash on the tops of the frozen biscuits. Sprinkle with the flaky sea salt, if using. Bake for 5 minutes, decrease the heat to 400°F, and bake for about 25-30 minutes more, rotating the pan halfway through the baking time. The biscuits are ready when they are golden brown on top and lightly browned on the bottom. Let the biscuits sit a minute or two in the pan until they are easy to handle.
• Biscuits are best eaten the day they are made, but can be stored, tightly wrapped in plastic wrap, on the counter for up to 3 days. To reheat, wrap them in aluminum foil and warm in a 350°F oven for 10 to 15 minutes.

MILE HIGH BISCUITS

Steps:

• 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.

MILE HIGH BISCUITS

Steps:

• Preheat oven to 500ºF. Spray a 9 in springform or cake pan with some nonstick spray.
• Add flour, baking powder, baking soda, sugar and salt to a bowl and mix the ingredients together evenly. Using a fork or pastry blender, cut in the butter until the pieces are no bigger than a small pea. Fold in the buttermilk until everything is just blended, and there are no streaks of flour remain. Do not overmix, the mixture should still be lumpy.
• Line a plate or tray with some flour and using a 1/4 C measuring cup or 1/4 C ice cream/cookie scoop, scoop out balls of the dough onto the tray of flour. Flour your hands and roll each ball around in the flour to evenly coat them in a layer of flour. The dough is very wet and very sticky. Place the dough balls into the prepared pan. Place 9 balls around in a ring and 3 balls in the center of the pan. Brush the tops of the biscuits with melted butter.
• Bake for 5 minutes at 500ºF (middle rack) and then lower the temperature to 450ºF and bake for another 15 minutes.

MIRANDA'S NO FAIL MILE HIGH BUTTERMILK BISCUITS

Steps:

• Preheat oven to 350 degrees F.
• Sift flour, baking powder, sugar, and salt into a large mixing bowl.
• Cut butter into flour mixture using a fork or pastry cutter.
• Add buttermilk and stir with a large spoon until it forms a large ball. You may need add a little more buttermilk , 1 tsp at a time, if it is too dry.
• Turn dough out onto a floured surface and roll into a rectangle, about an inch thick. Fold over in half and gently roll out again. Repeat six times to add flaky layers.
• Using a round biscuit cutter or a large glass dipped in flour, cut out biscuits. Do not twist the cutter or glass when cutting out the biscuits as this will cause them not to rise as much. If there are scraps, roll them together and cut out additional biscuits.
• Line a baking sheet with parchment paper and place biscuits on sheet with 2" separating them.
• Bake for approximately 13-15 minutes or until golden brown. Brush with melted butter after removing from oven. Serve plain, with jam, or some sausage milk gravy and enjoy!