In life there are a few simple pleasures that are almost universally accepted as being good. A sunny day with little fluffy clouds, catching up with an old friend, (and if you’re anything like me) a really good biscuit. Homemade biscuits are one of the first things I ever made in the kitchen with my mom. I’m sure it took at least twice as long with me helping, but boy was it fun. Her biscuits will always remind me of home. But, they were nothing like these tall boys! If you’re looking for a substantial biscuit with tons of buttery flavor then you’ve come to the right place.
These mile-high biscuits are incredibly thick and so delicious. And, they’re not hard too make at all. To start this recipe you’ll need to combine the dry ingredients, including cream of tartar which is one of the secrets to how these biscuits get so much lift in the oven.
The next step is to cut in the butter. You can use two forks for this or a pastry cutter. I love using my pastry cutter and between making biscuits and pie crusts it sees a lot of use in my kitchen.
Like pie crust you want your butter to be cold and you don’t want to work it with your hands too much since this melts the butter. Then add in the rest of the ingredients and then turn the dough out onto a floured surface. Knead 10 times only, rotating the dough between each knead.
Then carefully roll the dough out to 1-inch thickness. This is the other trick to these super tall biscuits. Cut them out using a round biscuit cutter and then assemble the scraps together and again roll out to 1-inch thickness and cut out more. You want to minimize the handling of this dough, so be efficient with your cutting.
Pop these babies in the oven and then apply some melted butter with a pastry or basting brush half way through baking so that the tops get nice and brown.
These biscuits are great with some jam and butter, but they also are perfect for biscuits and gravy since they really “stand up” to the gravy. You won’t want to eat flat biscuits ever again after trying these wonderful mile-high biscuits.
Makes 8 biscuits
30m prep time
15m cook time
- 3 cups all-purpose flour, plus extra for flouring
- 2 Tbsp sugar
- 3/4 tsp salt
- 3/4 tsp cream of tartar
- 4 tsp baking powder
- 12 Tbsp unsalted butter, cold
- 1 egg, beaten
- 1 cup plus 2 Tbsp milk
- 1 Tbsp butter, melted
- Preheat oven to 400˚F. Combine dry ingredients together in a large bowl. Cut in butter using a pastry knife or two forks.
- Add egg and milk to dough and stir until just combined. Dough will be moist. Turnout onto floured work surface and knead 10 times, rotating the dough as you go and adding more flour to hands/worktop if needed.
- Roll out dough to 1” thickness. Cut out biscuits using a 2 1/2” cookie or biscuit cutter. Reform any dough scraps to make more biscuits until all dough is used up.
- Place biscuits on ungreased cookie sheet or baking pan. Bake for 12-15 minutes, brushing with melted butter halfway through baking. Tops should be golden brown when done.
Recipe adapted from Just a Pinch.