Farm Journal's Mile-High Biscuits

FJ Mile-High Biscuit Recipe.JPG
These biscuits are simply awesome!  They rise beautifully, and the inside of the biscuit is light.  They are also delicious.  Try these with some chicken soup or with fried chicken; they are superb split and topped with sausage gravy for breakfast.

"Stack a napkin-lined basket with these tempting biscuits"

3 cups sifted flour

2 Tablespoons sugar

4 1/2 teaspoons baking powder

3/4 teaspoon cream of tartar

3/4 teaspoon salt

3/4 cup shortening

1 egg, beaten

1 cup milk

Sift together flour, sugar, baking powder, cream of tartar and salt into bowl.

Cut in shortening with pastry blender or two knives until mixture resembles coarse meal.  (Note: I did this step in a food processor, added the egg and milk and pulsed to combine, then proceeded with the recipe as written.  Time saver!)

Combine egg and milk.  Add to flour mixture all at once, stirring just enough with fork to make a soft dough that sticks together.

Turn onto lightly floured surface and knead lightly 15 times.  Roll to 1" thickness.  Cut with floured 2" cutter and place about 1" apart on ungreased baking sheet. (I re-rolled the scraps and cut all the dough.)

Bake in 450-degree oven 12 to 15 minutes or until golden brown.

Serve immediately.  Makes 16.

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