Mile High Buttery Biscuits

"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."
photo by threeovens photo by threeovens
photo by threeovens
Ready In:
15 biscuits




  • Preheat oven to 425 degrees F.
  • With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,.
  • salt, sugar and margarine. Cut in until it becomes course and crumbly.
  • Whip together milk and egg with a fork.
  • Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky.
  • Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix.
  • Roll out dough with a rolling pin to about 11/2 to 2 inch thickness.
  • I use an empty small can of peas opened at both ends (to let the air though) to cut out the biscuits.
  • Place biscuits on a cookie sheet.
  • Place cookie sheet in your preheated oven on the very top rack.
  • Bake for 12 to 14 minutes.
  • Remove from oven and let stand for 5 minutes.

Questions & Replies

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  1. Great recipe. I use it for biscuits and gravy. I "knead" mine via my stand mixer. Then I pat it into a 9 X 9 pan or 11 X 7, depending on how thick you want the biscuits. This is quick, easy and eliminates the need for rolling, cutting, etc. Bake and then cut in 9 - 12 squares. Serve hot, split open and pour sausage gravy over the biscuits. For the gravy: If you don't want to take the time to make gravy from scratch, you can buy a package mix at the grocery store called "Williams". It comes as a plain gravy or with meat added. This is a recipe the men like!
  2. Ok so I made them and it was soo much easier than I was expecting, they even taste good (this was my first bread-ish venture) they are a lot like the biscuits from cracker barrel, but a little less buttery. My only qualm is that I can't figure out how to get 15 biscuits that are 1 1/2 inch thick, mine are all much smaller as a result and I still only got 12 out of the batch. Good recipe though.
  3. I make biscuits often and did not like these as they were terribly crumbly. Even Bisquick makes better ones.
  4. What caught my eye was that beautiful picture of biscuits.... but I have to say this wasn't my favorite biscuit recipe.<br/><br/>I didn't have enough butter so I used shortening. For me it was just too much baking powder, 4 Tablespoons and the flavor was too salty for me plus it crumbled a bit. <br/><br/>I did get my pretty biscuits though, although I would've rather had a yummy tasting biscuit.<br/><br/>Next time I would decrease the baking powder, salt and shortening to keep from crumbling.
  5. Very good biscuits. I have tried many different recipes and these biscuits are definitely more tender than others I have attempted. I mixed my dough by pulsing in the food processor. My only negative comment is that I thought they were too salty. I used margarine because it was what I had on hand but will use unsalted butter next time.


Hello there fellow cooks ! My name is Della, most of my friend call me Dee. I live in a small community in Nova Scotia Canada. Cooking is one of my passions. I love cooking almost as much as I love the man in my life. His name is Brian. I must say he's my number one fan. He's a hard working contractor with a large appetite,willing to try any of my experiments.My kitchen is my favorite place to be except when my "electric boyfriend" (my dishwasher) leaves spots on glass and silverwear. My ultimate pet peeve.
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