Mile High Biscuits

Excellent Biscuits! Have made them a couple of times, once following the recipe to the letter. The 2nd time I made them I was a bit short on butter, so I substituted some sour cream in place of half the butter. They turned out delicious, light and fluffy as well! Can’t go wrong with this recipe.

These biscuits are incredible! They’re so “deceptively” easy to make and they come out light, moist, and fluffy. Plus they rise nice and high -what more could you want from a buttermilk biscuit! I baked these on a baking sheet lined with parchment paper and brushed the tops with melted butter during the last five minutes of baking…WOW what a great biscuit!

This is a great recipe! I did not change any of the ingredients, but in the directions I put the flour and ice cold butter into a foodprocessor and blized it together for about 30 seconds- (Much easier than cutting it in) Then I continued as directed. The biscuts still came out light and flaky.

To Make this Recipe You’Il Need the following ingredients:

You’ll need

  • 3 c all-purpose flour
  • 2 Tbsp sugar
  • 3/4 tsp salt
  • 1 Tbsp plus 1/2 teaspoon baking powder
  • 3/4 tsp cream of tartar
  • 3/4 c butter
  • 1 egg, beaten
  • 1 c plus 2 tablespoons milk

How to Bake Mile High Biscuits

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.


  1. Terri
  2. Ruby Ngati
  3. Moira Durrheim