Mile High Buttermilk Biscuits

I was reading a new blog the other day and found a bunch of new recipes that I really wanted to try out (make sure you check out Deals to Meals).  The first one Ruth's Diner Mile High Biscuits which looked amazing and used all ingredients that I had in the house.  Plus, I was having my sister in law over for dinner so I figured that it would be good with a yummy steak dinner, even though she loves my corn bread but I thought it was time for a change.

I pulled out all the ingredients.

I put the dry ingredients in the bowl and started to make the homemade buttermilk.  I measured a little shy of 3/4 cup and added a tablespoon of vinegar.  It sat on the counter for at least 10 minutes while I did the rest of the recipe.

I used my pastry blender to mix in the butter.  I used to use a fork to mix it in and my mom bought this pastry blender for me when she found it on clearance at Target for $2.  What a bargin and I use it at least once a week.  It works a lot better than a fork!!  I cut the butter into the dry ingredients and then I mixed.

I know that I am done when the butter stops sticking to the pastry blender and it looks a lot like the dry ingredients because you can't even see the butter.

Then, I add the buttermilk and mixed together with a fork and then pressed together.  If I had to do it again, I think that they might turn out better if I hadn't used the fork to mix.  It came together to a nice dough.

I pressed the dough out since I didn't need to roll it to get the needed thickness.  I even got a ruler out to measure the thickness.  Mine were a little thinner than the recipe but I figured that it was good enough and then I wouldn't over work the dough so I cut them with my 2 5/8 inch biscuit cutter.

I pushed the dough back together until I used up all the dough.  I sprayed the baking sheet with non stick cooking spray and placed the biscuits touching on the sheet.  I made 12 biscuits with the dough.

Then, I baked them for 12 minutes and they were lightly browned on the top.  Since this was a new recipe, I made it a little farther before dinner and I was going to reheat the biscuits when it was time for dinner.

I decided that it was the best idea if I did a taste test to make sure that they were safe for consumption :)  I split open a hot biscuit and saw the flaky insides.  Doesn't it look pretty??

I added butter.  Doesn't it make it look even better.  Guess what, that isn't everything!!

Lastly, I added some blackberry jelly before digging in!!  It was amazing.

I hope that you check out the original recipe on Deals to Meals and my recipe listed below.  I hope that you makes these soon and see how yours turn out. 

Next time, I am going to make them a little thicker and I am going to brush a little butter on the top before baking!  I think that these are a fun recipe that you can use for breakfast, lunch or dinner!!  Plus, a great snack with jelly on top :)  I made them for dinner and ate the leftovers for dinner.  I think that they would be perfect to make big batches and freeze the extra to have when you need them.  I hope that I can add this to my list after I clean out my fridge.  It would be a super yummy breakfast treat whenever I wanted them!!

Buttermilk Biscuits

3 c. flour

1 1/2 t. salt
1 T. sugar
1 1/2 t. baking powder
1 stick butter
3/4 c. buttermilk (or homemade buttermilk*)
1 egg
1/4 c. water maximum (I only used a few drops)

Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Press the dough onto a floured counter to about 1 inch thick. Cut with a 2 5/8 inch biscuit cutter, (or a round glass). Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

* Measure a little less than 3/4 cup milk and add 1 tbsp vinegar or lemon juice and let sit for 5 minutes.

Tips to making awesome biscuits:

-The best way to mix this dough is with a pastry cutter or using two knives or forks and cutting the dough back and forth. This method takes a little longer than an electric mixer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.

-Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. (cooking times may vary depending how thick you make them).