If you’ve ever wanted to try making homemade mile high biscuits you will love this recipe. They will rise and be golden on top and have a buttery soft middle. Break one open and slather it with butter or pour sausage gravy over it. Great with soup or for breakfast.
Since there is no yeast in this recipe you won’t have to let them rise. After cutting the butter into the dry’s you’ll mix in the milk and egg and bring the dough together on your counter. Everything is done by hand and only take about 12 to 15 minutes to bake.
Why You Will Love This Recipe
These biscuits have a crispy outer crust and are so fluffy on the inside. Although they contain some sugar they taste great with eggs and gravy. You can always serve them with jam if that’s how you like your biscuits.
Not much kneading required with this dough. You’ll knead a few times then roll out the dough and cut the biscuits. No mixer needed or waiting on them to rise before you eat breakfast.
What You Will Need
All purpose flour, sugar, salt, baking powder, cream of tartar, butter, milk and egg. Have all of your ingredients measured out so you can get the cold butter into the dry ingredients faster.
Butter
Have your butter refrigerated. You want small chunks of butter in your biscuit dough. Not butter that is completely worked into the flour. It creates air pockets which makes them fluffy on the inside. If your kitchen is on the warmer side place the butter in the freezer for a bit before cutting it into the flour.
Baking Powder & Cream Of Tartar
These biscuits rise with the help of baking powder. Make sure yours is fresh. Don’t use that box that’s been sitting in the pantry for who knows how long. You want some cream of tartar in the dough as well. Although the baking powder already has an acidic ingredient in it.
Milk & Egg
Mix the egg with the milk. It will mix into the dough easier. The milk is what brings the dough together. The egg helps them be a little richer and have more body. Once you’ve added your milk just stir until there are no more large pieces of dry flour showing.
How To Make Mile High Biscuits
Have your baking sheet and biscuit cutter ready to go. Once you begin adding butter to the dry’s you want to work somewhat quick.
Cut Your Butter Into The Flour
Heat your oven to 400 degrees. Combine your flour, sugar, salt, baking powder and cream of tartar. Cut the butter into the flour until it is a crumbly consistency. You want to see small pieces of butter.
Add Milk & Egg
Combine your beaten egg and milk in a small bowl. Add it to your flour mixture. Using a wooden spoon stir until the dough comes together and is moistened. You want it to look a little shaggy at this point.
Knead The Dough
Dump the dough onto your floured counter. Knead about 10 times. Just enough to bring the dough together. If you work it too much they can become tough.
Roll Out & Cut Biscuits
Roll your dough out about 1″ thick. Using a sharp biscuit cutter cut out your biscuits. You want to press the cutter straight down and pull it straight up. Keep them close together so you have less dough to re-roll.
Bake & Serve
Place your biscuits on an ungreased cookie sheet. Leaving room in between each biscuit. Bake for 12 to 15 minutes. They should be puffed and golden brown on top. Enjoy!
Tips For Making These Biscuits
- Don’t twist your biscuit cutter when cutting out the biscuits. It can cause them to not rise as high. If your biscuit cutter gets stuck lightly flour it.
- If you don’t have a pastry blender. Take 2 knives and cut the butter into the flour or use your fingers. Just be careful not to work the butter too much.
- When you have scraps of dough left you can roll them out and cut the rest of the biscuits. Stack the dough when you roll it out. Don’t squash the scraps together into a ball. Your second batch of biscuits may not be as pretty but it will still taste great.
How To Store Biscuits
- To store your biscuits: Allow them to cool then place in an airtight container or bag. Can be kept at room temp for up to 3 days.
- To freeze: Store in a freezer safe bag for up to 3 months. Thaw on the counter.
- To reheat: Wrap biscuits in foil and heat in a 350 degree oven for about 10 minutes. Open up the foil for the last couple of minutes if you want them to be crispy.
How To Serve Mile High Biscuits
- Top with sausage gravy for breakfast.
- With butter and strawberries.
- On the side of stew or soup.
- Top with strawberries and whip cream for a short cake.
Easy Homemade Mile High Biscuits Recipe
Equipment
- Large mixing bowl
- Pastry Blender
- 2 1/2″ Biscuit Cutter
- Cookie Sheet
Ingredients
- 3 cups all purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder + 1/2 teaspoon
- 3/4 teaspoon cream of tartar
- 3/4 cup butter cold
- 1 egg beaten
- 1 cup milk + 2 tablespoons
Instructions
- Heat oven to 400 degrees.
- Mix your flour, sugar, salt, baking powder and cream of tartar in a bowl.
- Using a pastry blender cut your butter into the flour. Until crumbly with small pieces of butter showing.
- Combine your beaten egg and milk in a small bowl.
- Add the milk mixture to your flour and stir until dough comes together.
- Dump dough on a floured surface and knead about 10 times.
- Roll your dough out to 1″ thickness.
- Using your biscuit cutter, cut your biscuits. Press down and pull straight up. Don’t twist the cutter. Stack your dough and cut the rest of the biscuits.
- Place on an ungreased cookie sheet. Leave room in between each biscuit.
- Bake for 12 to 15 minutes or until puffed and golden brown. Enjoy!
FAQs
Can I use a drinking glass to cut biscuits?
Sure! I used a drinking glass to cut these biscuits because I didn’t have my biscuit cutter. Just be careful if your glass has a thick edge it may squish the dough. Flour the rim of your glass and cut straight down.
Why are my biscuits not rising?
Make sure your baking powder is fresh. Also if your butter is warm or you roll the dough out to thin. Too much kneading can cause your biscuits to not rise. Keep your butter cold and roll the dough out to 1″ thick.
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