There is something about a biscuit that is so comforting.  My grandma Pearl used to make them for me in my 20’s.  I was working mama with two young children and she was our babysitter {we were so lucky}.  She also fed us breakfast every single morning when we dropped the kids off, on our way to work.  I am not talking about a bowl of cereal or a bagel…I am talking about biscuits and gravy with eggs…pancakes, bacon and eggs…bacon, hash browns and eggs.  The GOOD stuff.  One of the first quick breads I teach my culinary students to make is a biscuit.  Partially because they are pretty simple but also because who doesn’t want a homemade biscuit??  Especially when it is overflowing with melted butter and honey.

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There are a few tricks for making sky high biscuits successfully.  First of all, you want to start with cold butter.  I have made biscuits with shortening but they just aren’t as flavorful.  We want the butter to be cold so that as the biscuit cooks, the butter melts and creates pockets of goodness.  To make them extra flavorful, I use a combination of milk and heavy cream {or all heavy cream} for your liquid.  You want enough liquid for the dough to stick together but the dough should not be sticky.  I also never use a rolling pin.  I like to just pat it out with my hands to about 1/2″-3/4″ thick {don’t roll too thin}.  To get extra rise, don’t twist the biscuit cutter when you cut them out.  Go straight down through the dough and then straight back up.  When you twist the cutter then you seal the edges of the biscuit and they don’t rise as well.

I prefer them straight from the oven with sinful amounts of butter and honey but raspberry jam or sausage gravy are divine too.  Honestly, a good biscuit ranks right up there with a gooey cookie…bring on all the carbs!  Your weekend will be better with this biscuit…your welcome!!

Sky High Biscuits

Biscuits that are Sky High in both rise and flavor.

Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3 cups flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 6 tbsp butter {cold}
  • 1/2 cup milk
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 425 degrees.  Mix the dry ingredients together.  Using a pastry blender {or two knives} to cut the butter in to the dry ingredients until it resembles pea size crumbs.

  2. Add the milk/heavy cream at once, mix until you have a soft dough.  On a flat surface pat the dough out to about 1/2"-3/4" thick.  Cut into circles with a biscuit cutter {being sure to cut straight down through the dough and bringing the cutter straight up}.  Put biscuits onto a parchment lined baking sheet. 

  3. Bake biscuits for 15-20 minutes or until they are lightly browned.  Remove from the oven and serve warm.  Store leftover biscuits in an airtight container for up to 3 days or freeze for longer storage.

Recipe Notes

  • You may need to add a little more milk if the mixture is too dry.  Add 1 tablespoon at a time until you have the desired consistency.  
  • You can pat the scraps out and cut more biscuits but the dough will get tough the more you work with it.