Mile High Biscuits

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 3 cups unbleached all-purpose flour
• 4 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon cream of tartar
• 1 tablespoon sugar
• 3/4 cup butter, chilled
• 1 cup milk
• 1 egg

Recipe

• 1 preheat oven to 425*f.
• 2 blend dry ingredients together in large bowl.
• 3 keep butter in refrigerator until required. slice butter into 4 or 5 thin sections and place over flour mixture. cut butter in with a pastry cutter, until butter clumps are the size of corn niblets.
• 4 pour milk into small bowl; add egg and whisk gently until blended.
• 5 make a hollow in centre of flour/butter mixture and pour in milk/egg. using a large mixing spoon, quickly blend all ingredients until a rough ball of dough is formed. the secret is to blend well, but not not over-work the dough. (i sometimes will just use my hands once i get close to forming.).
• 6 pick the ball up in your hands and gently work the dough with 4-5 hand motions to achieve a well-formed ball.
• 7 place the ball on a lightly floured surface and roll out with a lightly floured rolling pin until about 3/4 to 1 inch thickness.
• 8 cut biscuits to desired size with a sharp biscuit cutter. this is another key to a biscuit that will rise nicely with a good shape. never twist while cutting, but cut straight down in one movement, otherwise you will 'pinch' the dough which interferes with rising.
• 9 place on un-greased cookie sheet and bake for 11-12 minutes. (check for doneness at 11 minutes. biscuits should be light gold.).
• 10 serve warm - they are yummiest when fresh out of the oven. allow to cool completely on a rack before storing. these biscuits freeze well and are nice if re-heated gently in the oven (never in the microwave!).
• 11 if you like cheese biscuits, go ahead and add 1/2 cup grated cheese before adding in the milk; chives too! enjoy.
• 12 note: for a family member who is diabetic but loves biscuits, i modify this recipe to use some soy flour (about 1/3 of the amount) and substitute splenda for the sugar.