Sky High Biscuits
My family absolutely loves these! Quick and tasty! This was the first biscuit recipe I ever made and it's still my favorite if I want something quick. It's actually a toss up between these and my baking powder biscuits. I think I first made these in 1997 or 98. Use them for a quick breakfast sandwich with egg and bacon too. Yum!
My family absolutely loves these! Quick and tasty! This was the first biscuit recipe I ever made and it's still my favorite if I want something quick. It's actually a toss up between these and my baking powder biscuits. I think I first made these in 1997 or 98. Use them for a quick breakfast sandwich with egg and bacon too. Yum!
- Carbohydrate 0.409115 g
- Cholesterol 9.55 mg
- Fat 0.278765 g
- Fiber 0.0020700000308454 g
- Protein 0.378445 g
- Saturated Fat 0.1065165 g
- Serving Size 1 1 Biscuit (6g)
- Sodium 144.16005 mg
- Sugar 0.407044999969155 g
- Trans Fat 0.039114 g
- Calories 5 calories
Step-by-step
- In a bowl, combine the flours, baking powder, sugar, salt and cream of tartar.
- Cut in the butter until mixture resembles coarse cornmeal.
- Add egg and milk, stirring quickly and briefly. Knead lightly on floured board.
- Roll or pat gently to 1-inch thickness. Cut into 1 to 2-inch biscuits. Place in a greased 10-inch iron skillet or on 1 9-inch square pan. For crusty biscuits, separate on a cookie sheet.
- Bake at 450 degrees for 12 to 15 minutes.
- I get about 20 biscuits.
Substituting whole wheat flour for a portion of the all-purpose flour introduces a nutty flavor and denser crumb, requiring careful handling to maintain lift. Historical quick-bread formulations often relied on cream of tartar paired with baking powder to guarantee rapid carbon dioxide release before the fats melt entirely in the oven. Baking at 450 degrees Fahrenheit is essential for creating this rapid thermal expansion. Cutting the cold butter into the dry components until the mixture resembles coarse cornmeal ensures pockets of steam form during the bake, which translates to a flaky interior. Working the dough demands a light hand; over-kneading develops gluten networks that toughen the final product. Milk provides the necessary hydration and lactose for browning, while a beaten egg enriches the dough structure, yielding a sturdier crumb than water or buttermilk alone. Cast iron skillets distribute heat evenly, resulting in a crisp base, though a standard baking pan functions adequately for softer edges.
