Wednesday, January 6, 2016

Light and Fluffy Biscuits

I was talking to my mom one day about these delicious "mile high" biscuits we had recently eaten at Ruth's Diner up Emigration Canyon and how I really wanted to come up with a similar recipe. My mom came up with this recipe and they are so yummy! Can't wait to make them again; maybe with some sausage gravy!

1/2 c. salted butter, cold
4 T. shortening
3 c. flour
1 T. sugar
1 T. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 c. buttermilk

In a small bowl, combine cold butter and shortening by using a knife or a small chopper. In a separate bowl, combine flour, sugar, baking powder, salt and baking soda. Add butter/shortening mixture to flour mixture using either a pastry blender or food processor. Combine until a pea size crumb. Stir in buttermilk until all dry ingredients are moistened.

Dump out onto a lightly floured surface. Gather dough together and roll out to 1" thickness. Fold dough over into half and roll out again to 1" thickness. Do this process a total of 4 times. Using a biscuit cutter, cut out biscuits, gathering scraps and re-rolling and cutting. You should get 8 biscuits.

Place biscuits onto a baking sheet lined with parchment paper. The biscuits should be lined up in the center of the pan and touching each other. Refrigerate for 20 minutes.

Preheat oven to 450 degrees. After biscuits have been in the refrigerator for 20 minutes, brush tops of biscuits with melted butter, and place baking sheet in the preheated oven. Bake at 450 degrees for 5 minutes, then turn down oven to 400 degrees and rotate the pan. Continue to bake for another 5-10  minutes, depending on your oven.

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