1/1 Photo of Mile High Buttery Biscuits
Dee #9's Note:
My grandmother used to make this recipe every Saturday with home baked beans. She would use tenderfake lard. I have changed the lard to butter or Margarine, hence the name buttery biscuit.
My Private Note
Units: US | Metric
- 1Preheat oven to 425 degrees F.
- 2With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,.
- 3salt, sugar and margarine. Cut in until it becomes course and crumbly.
- 4Whip together milk and egg with a fork.
- 5Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky.
- 6Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix.
- 7Roll out dough with a rolling pin to about 11/2 to 2 inch thickness.
- 8I use an empty small can of peas opened at both ends (to let the air though) to cut out the biscuits.
- 9Place biscuits on a cookie sheet.
- 10Place cookie sheet in your preheated oven on the very top rack.
- 11Bake for 12 to 14 minutes.
- 12Remove from oven and let stand for 5 minutes.
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Nutritional Facts for Mile High Buttery Biscuits
Serving Size: 1 (114 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 482.6
- Calories from Fat 233
- Total Fat 25.9 g
- Saturated Fat 15.8 g
- Cholesterol 97.7 mg
- Sodium 1155.7 mg
- Total Carbohydrate 54.2 g
- Dietary Fiber 1.7 g
- Sugars 2.3 g
- Protein 9.0 g