Best Ruths Mile High Biscuits Recipes

Mile High Biscuits image

Provided by Judi Harris-Nulle

Time 45m

Number Of Ingredients 9

preheat oven to 400 degrees f.
3 c all-purpose flour
2 Tbsp sugar
3/4 tsp salt
1 Tbsp plus 1/2 teaspoon baking powder
3/4 tsp cream of tartar
3/4 c butter
1 egg, beaten
1 c plus 2 tablespoons milk

Steps:

1. Combine dry ingredients and cut in butter with pastry blender. Combine egg and milk. Add to dry ingredients and stir until well moistened. Knead 10 times. Roll out 1" inch, cut with 2 1/2" cutter. Bake on ungreased cookie sheet until done 12-15 minutes.

Mile High Buttery Biscuits image

Provided by Dee 9

Categories Breads

Time 27m

Yield 15 biscuits, 6-8 serving(s)

Number Of Ingredients 8

3 cups all-purpose flour
4 tablespoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup butter (I use margarine) or 3/4 cup margarine (I use margarine)
1 egg
1 cup milk

Steps:

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.