Best High Rise Biscuits Recipes

HIGH-RISE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.
• Remove the bowl from the mixer and fold in buttermilk until dough sticks together.
• Dump dough onto a flour work surface; pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.
• Cut dough in half with a floured bench knife; stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
• Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side; clean cuts on all sides will encourage rise. Pat scraps together to make 1 odd-shaped ninth biscuit.
• Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
• Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.

HIGH RISE MASHED POTATO BISCUITS / BREADSTICKS

Steps:

• Biscuits:.
• In mixing bowl mix flour, baking power and salt and dry dressing mix.
• If leftover mashed potatoes, warm them in microwave, or room temperature.It is fine if you have mashed potatoes with cream cheese in them or margarine or herbs. You may also make 1 or 2 cups instant potatoes using the directions on the box.
• Add mashed potatoes and mix. I use my hands.
• Note: I freeze leftover mashed potatoes in 1 cup quantities for these biscuits.
• In small bowl, add beaten egg and milk. Wisk together.
• Add the milk mixture into the dry mix and mix with a spoon until the sides come away from the bowl and dough is formed. Mix lightly.
• Preheat oven to 425°F.
• Turn out on a slightly floured board and pat down and around. Do not use a rolling pin. Pat down until 3/4 inch or 1 inch high.
• Spray Pam on baking sheet.
• Use a glass to cut out or a biscuit cutter.
• I make 9 - 10 large biscuits.
• Note: There will be little bits of herb throughout the biscuits. Good with honey and margarine or white gravy.
• Note: I cook mine, it takes 12 minutes and mine are large in diameter. Take out of oven when light brown to medium brown.
• Breadsticks: Pat out and cut in strips, I like to have the dough about an inch high.
• Lightly roll each strip, back and forth until it is round. Place on the baking pan with space between. You may brush with margarine or garlic butter the last few minutes of cooking. Cooking time: approx 7 minutes, but it is based on the size of breadsticks. You may serve garlic butter for dipping the breadsticks. Watch closely, they are small in diameter.

HIGH-RISE BUTTERMILK BISCUITS

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Mix flour, baking powder, and salt together in the bowl of a stand mixer with a paddle attachment. Add unsalted butter and mix at medium speed until well incorporated and the mixture resembles wet sand, about 4 minutes.
• Remove the bowl from the mixer and fold in buttermilk until dough sticks together. (Add up to 1/4 cup extra buttermilk if mixture is not sticking together.)
• Dump dough onto a flour work surface and pat into a rectangle. Pat remaining dry crumbs into the mixture by hand.
• Cut dough in half with a floured bench knife. Stack cut halves on top of each other. Press layers together to about 1 1/2-inch thickness, shaping a long rectangle as you go. Repeat 3 to 5 times.
• Cut dough into 8 even squares with the bench knife. Cut off uneven edges and put these scraps to the side (clean cuts on all sides will encourage rise). Pat scraps together to make 1 odd-shaped ninth biscuit.
• Place biscuits close together in a 9-inch square pan and brush with melted salted butter. Place pan on top of the warm stove for 10 to 15 minutes to rise.
• Bake biscuits in the preheated oven, checking halfway through bake time, until tops are golden brown and a toothpick inserted into the center comes out clean, 14 to 18 minutes.

HIGH-RISE BISCUITS

Steps:

• Position a rack in the center of the oven, and preheat to 400°F.
• In a medium bowl, sift together the cake flour, all-purpose flour, cream of tartar, baking soda, and salt.
• Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles small peas.
• Add the half and half, and stir gently just until a soft dough forms.
• Knead the dough in the bowl a few times, just until smooth.
• Do not overwork the dough.
• On a floured work surface, roll out the dough to 3/4-inch thickness.
• Using a 3-inch round cookie cutter, cut out biscuits, Gather up the scraps, reroll, and repeat the procedure until 12 biscuits are cut out.
• Transfer the biscuits to an ungreased baking sheet.
• Bake until biscuits are golden brown, 12 to 15 minutes.
• Serve hot.
• Makes 1 dozen.

HIGH-RISE HERB BISCUITS

Steps:

• Adjust oven rack to upper-middle position and heat oven to 450 degrees.
• Line baking sheet with parchment paper.
• Pulse flour, sugar, baking powder, baking soda, salt, cayenne, chilled butter, Havarti, and Parmesan in food processor until mixture resembles wet sand -- about 10 one second pulses.
• Transfer to large bowl.
• Process cottage cheese, milk, dill and lemon juice in food processor until smooth.
• Stir cottage cheese mixture into flour mixture until well combined.
• On lightly floured work space, knead dough until smooth, 8 to 10 kneads.
• Pay dough into 7 inch circle about 1 inch thick.
• Using 2 inch biscuit cutter dipped in flour, cut out rounds of dough and invert onto prepared baking sheet.
• Gather remaining dough and pat into 1 inch thick circle and cut out remaining biscuits.
• Bake until golden brown, 13 to 15 minutes.
• Remove from oven and brush tops with melted butter.
• Cool 5 minutes.
• Serve warm or hot.
• The biscuits will keep at room temperature for up to one day.