Mile High Biscuits

From: puppitypup

On May 14, 2008

We liked these, but I had trouble trying to roll them out. The dough was quite sticky, more like dumpling batter. I ended up adding quite a bit more flour. They still ended up light and fluffy. Thanks Mysterygirl!

From: MommaEllen

On May 2, 2008

These were the best biscuits I've tried so far! Very light and fluffy. Also so quick, faster than picking up some at the market. It made 13 large biscuits for us, which we topped with melted butter before baking. This is going straight into my keeper file. Thank you!

From: Wendy M Strayer

On Jan 6, 2003

Wonderful recipe! After kneading the dough, I pat it into a rectangle 3/4" thick and use a knife to cut square biscuits. This is quicker than rolling it out & using a biscuit cutter and it produces a more tender result, because the less you handle the dough, the better. These biscuits brown quite a bit, but are so moist and delicious. Yum!

From: Susie in Texas

On Dec 9, 2002

I'm a southern gal who has always believed that a biscuit wasn't a biscuit unless it was made with buttermilk AND I was a little apprehensive about putting an egg in a biscuit recipe. I've been making "angel" biscuits for years, (the ones with yeast in the recipe)and seriously doubted that any recipe could beat that one. Boy was I wrong!! These biscuits are wonderful!!! I made them without adding the cream of tartar because I was out of it and they still came out absolutely perfect. Very tender, delicious and easy to make. Thanks Mystergirl.