Jamie's
Mile High Biscuits
2 c. all-purpose flour
1 T. sugar
1 T. baking powder
1 t. salt
1 c. heavy whipping cream or buttermilk, additional as needed
4 T. unsalted butter, melted
Preheat oven to 425°. Lightly grease a baking sheet. Combine dry ingredients. Gradually mix in enough cream to bind. Don't overmix; it makes the biscuits tough. Turn dough out onto a floured surface. Knead very lightly for about 30 seconds. Pat dough to a ½ inch thickness. Cut with biscuit cutter or knife. Avoid twisting the cutter, as it will make the biscuits not rise as high. Dip each biscuit into melted butter, coating top and sides. Place buttered side up on prepared baking sheet. Bake 12 min, or until golden brown.
Biscuits may be prepared ahead, covered, and refrigerated for up to two hours before baking. I have tried making a whole bunch, then stacking them, and wrapping them up in plastic wrap (like ready-made biscuits), and they will be okay in the fridge for about a week, but they don't rise as high this way.
Thanks
to Jamie Rutland for sharing this recipe.
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