Ruth's Mile High Biscuits
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Serves/Makes: 18
Ready in: < 30 minutes
- 12 ounces enriched all-purpose flour
- 1 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 teaspoon baking powder
- 6 tablespoons cold margarine or butter
- 3/4 cup buttermilk
- 1 egg, beaten
- 1/4 cup water, or as needed
Preheat the oven to 425 degrees F. In a bowl, combine the flour, salt, sugar, baking powder, and margarine with a pastry cutter. Mix until the mixture is crumbly. Stir in the buttermilk, egg, and just enough water to form a smooth dough. Transfer the dough to a floured work surface. Roll the dough out to 1-inch thick. Cut the dough with a 2-inch biscuit cutter. Re-roll the scraps and repeat the process. Place the biscuits on a baking sheet and bake at 425 degrees F for 12-15 minutes or until light golden brown. Remove the biscuits from the oven and let cool slightly on a wire rack. Serve warm or at room temperature. Store the biscuits in an airtight container. Recipe Source: Erik and Tracy Nelson, owners Ruth's Diner Cook's Notes: the flour measurement is by weight as are most professional baking recipes.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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