Mile high biscuits

Yield: 1 servings

Measure Ingredient
2½ cup FLOUR; (Be sure to sift flour before measuring it.)
1 tablespoon SUGAR
4¾ teaspoon BAKING POWDER
¾ teaspoon CREAM OF TARTAR
¾ teaspoon SALT
¾ cup CRISCO; plus
1 tablespoon CRISCO
1 EGG; SLIGHTLY BEATEN
¾ cup MILK

OK porch this is the only bread product to be consumed with good BBQ MILE HIGH BISCUITS This is my favorite biscuit recipe because the biscuits are so pretty and so "tall." The name implies what they actually are. They are also extremely light. You will be pleased and feel very proud to serve them. Trust me as I have them almost every day with my morning coffee.

Preheat oven to 500 degrees, or highest possible. Measure and sift together the pre-sifted flour, sugar, baking powder, cream of tartar, and salt.

Using a whisk, mix well. Add shortening and cut in with metal pastry blender until mixture resembles course meal. Slightly beat egg, combine with milk, and add all at once to flour mixture. Stir quickly to combine well and to make "soft dough." Spatula out onto well-floured board. Using floured pastry cloth or floured hands, knead fifteen times; simply push dough down, pick up one side, fold over to the other side, and push down again. Repeat process until you have picked up, folded over, and pushed down fifteen times. Gently roll out to 1-inch to 1¼ inch thickness.

Using biscuit cutter, cut and place cut dough onto non-greased cookie sheet. Turn oven down to 450 degrees and bake for 12 to 15 minutes. I usually set timer for 12 minutes, then cover them with foil the last three minutes to keep from over-browning but still be done.

ABSOLUTELY BEAUTIFUL AND DELICIOUS! TIPS: When cutting dough, push biscuit cutter straight down; do not twist.

Cover with foil the last three minutes of baking to keep biscuits from getting too brown.

While still hot, split the biscuits with a fork and put a pat of butter in each one. Let cool and then freeze in Ziploc bags. Later take out as many needed at one time, microwave for about twenty or thirty seconds on reheat, split open, and put under the broiler. TOO GOOD TO BE TRUE.

To help with buttering and to make pats of butter always readily available in the refrigerator, I invested in a "butter pat maker" and have really enjoyed it. You can find butter pat makers in almost any kitchen appliance place, and they are very inexpensive, under five dollars. They are the size of a stick of butter with wire separations the entire length. You simply place over top of stick of butter, press down, and Voila! Gently separate pats and refrigerate. It is a real joy! YIELD: 10 to 12 biscuits, depending on size.

Posted to bbq-digest by DJack1393@... on Jun 4, 1999, converted by MM_Buster v2.0l.

Similar recipes