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Mile High Biscuits


  • 3cups all-purpose flour
  • 1⁄4cup sugar
  • 4teaspoons baking powder
  • 1⁄2teaspoon cream of tartar
  • 3⁄4teaspoon salt
  • 1⁄2cup shortening
  • 1egg, beaten
  • 3⁄4cup milk


  • Combine dry ingredients in a mixing bowl.
  • Cut in shortening until mixture resembles coarse crumbs.
  • Add egg and milk;mix until dough forms a ball.
  • Turn dough out on a lightly floured surface and knead 10- 12 times, only.
  • Roll out to 3/4 inch, cut with floured cutter.
  • Place on lightly greased baking sheet.
  • Bake at 475 degrees for 12- 15 minutes or until light brown.


  • Dawn

    OK, OK, I used buttermilk instead of real milk, but they were fabulous just the same. The temperature for cooking them with the buttermilk had to be a little lower. I crisped the first batch a little, but that was my husband’s fault, he wanted chili with his biscuits (sheesh) and I got distracted. For me personally, I could have eaten only biscuits for dinner and been just fine.

  • bert

    Mysterygirl, these are Fab-u-lous!! I just finished one off and you can be sure I will be making these again. Very easy to put together. I was worried about the high heat, and they were very brown but very flaky and moist. Delicious with strawberry jam. I totally agree with Yooper. You have a winning recipe here. Thanks for posting.

  • TGirl,RN

    My very very first biscuit making was an absolute SMASH HIT, thanks to your wonderful, easy to follow recipe!!! They turned out perfectly..can’t say enough good things about them…I ate one right out of the oven with some jelly..oooh, I was in biscuit heaven!! Then I had one with dinner..these things are perfect for sopping up gravy. Even my broken legged boyfriend, who btw, is NOT a bread eater by nature, said these were the best biscuits he’s ever had…I about fell over! thank you for this recipe…I CAN make biscuits!!! woo hoo!!

  • Joy1996

    These biscuits were so tender! I didn’t add the cream of tartar and they still came out great. Next time, though, I might only add 1T. sugar – they were a little sweet for my taste. Otherwise, I wouldn’t change a thing. They browned beautifully – I added just a little more milk than the recipe called for and turned them into drop biscuits – everyone loved them. I’ll be making these often!

  • William (Uncle Bill) Anatooskin

    Hi Mysterygirl; Made these biscuits yesterday afternoon. They were easy to prepare, turned out tender, and tasted so-o-o-o good. I made exactly 15 biscuits, had the first 2 just a few minutes out of the oven, with butter, and WOW. Also, I made my CRABMEAT AND CORN SOUP. These biscuits went so well with the soup. I make pretty good biscuits as well, but I must say, these are better than mine, thanks for sharing with us. Next time I will try and add some grated Parmigiano Reggiano or Padano cheese for a little different flavor and will see what happens. Also, might try and add some dried Oregano or Italian Spaghetti Mix. Will let you know how they turn out. Otherwise, these biscuits are #1 on the list now. “Uncle Bill”

  • Susie in Texas

    I’m a southern gal who has always believed that a biscuit wasn’t a biscuit unless it was made with buttermilk AND I was a little apprehensive about putting an egg in a biscuit recipe. I’ve been making “angel” biscuits for years, (the ones with yeast in the recipe)and seriously doubted that any recipe could beat that one. Boy was I wrong!! These biscuits are wonderful!!! I made them without adding the cream of tartar because I was out of it and they still came out absolutely perfect. Very tender, delicious and easy to make. Thanks Mystergirl.

  • Dancer^

    Hi Mysterygirl, well these a wonderful. Very easy to make and they rise quickly. I used a smaller biscuit cutter and got thirty biscuits. Everyone loved them. You are right store bought could never taste like these. Thanks so much, this was a keeper.

  • BoxO’Wine

    YANKEE MAKES BISCUITS…SCORES BIG TIME. I finally got to make these biscuits with my best friend leading me through every step. I am not a baker and had no clue what the “destructions” meant. We patted the dough rather than rolling as my friend knows I am allergic to rolling pins. cut them with a biscuit cutter (her tool, not mine) We used butter for the shortening and the biscuits came out of the oven moist with a crispy outer shell. She told me to say that??? She also said this recipe was very easy, and is an excellent dough to work with. OK, all I know is that they were really good and I am going to make sausage gravy tomorrow morning to put on the biscuits and I am going to eat it all myself and not share.

  • chocfanatic

    Wonderful recipe! After kneading the dough, I pat it into a rectangle 3/4″ thick and use a knife to cut square biscuits. This is quicker than rolling it out & using a biscuit cutter and it produces a more tender result, because the less you handle the dough, the better. These biscuits brown quite a bit, but are so moist and delicious. Yum!

  • yooper

    I’ve never made homemade biscuits before except out of a can. Babs in Toyland rak’ed me with a bag of “White Lilly” flour so I thought I’d put it to work. These were so light and fluffy, they just melted in your mouth! Thanks Mysterygirl for the awesome recipe and thanks to Babs for the flour. When word of this gets around, the doughboy (Pillsbury) just might be out of a job!