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This is the same recipe as BUTTERMILK BISCUITS AND SOUL IN MY KITCHEN – only smaller. And when you turn the dough out onto the counter and knead it just to work it into a mass, count each knead, get to ten, and STOP. When you’re tossing the flour-and-butter mixture with the milk and the dough looks only just moistened – STOP. So when you rubbing flour and shortening together STOP when they are still some chubby chunks. The golden rule with biscuits is to stop doing whatever you’re doing to them two beats before you have to. To have a good biscuit hand is to have a light touch and restraint – a biscuit dough is so soft that it invites poking and prodding when it should be just barely worked. Place biscuits about 1-inch apart on a parchment lined baking sheet and bake about 10-12 minutes until golden and puffy.Baking power biscuits so light and flaky they drift off the plate and into your mouth.You can use a pizza cutter to cut dough into squares or use a biscuit cutter and make circles. Fold the dough bak on itself again and roll out to 1 inch thick.

Roll the dough out again to 3/4 inch thick. Use the dough cutter, lift up one end of the dough and fold it back on itself. Roll the dough out, using a rolling pin, about 1/2 inch thick. Using a dough cutter, begin collecting the dough and shaping it into a rectangle. Lightly flour a clean, hard surface and pour out dough- it should want to fall apart.Again, you don’t want to overwork the dough. Pour in buttermilk and using a wooden spoon or hard spatula, incorporate the buttermilk into the butter-flour mixture just until it’s mixed through. Transfer flour/butter mixture to a large bowl.Add butter and pulse 10-15 times just until butter is in pea size pieces.Mix dry ingredients together in the base of a food processor.These ARE the Perfect High Altitude Biscuit Recipe. Whether you’re going to slather them with butter and jam or use them for biscuits and gravy. Whether you’re going to share them with your dad or eat them all yourself (don’t worry, I won’t tell). He texted me before I was back home to tell me he’d already eaten two! Can you say daughter of the year right here? I took them over warm from the oven and wrapped in a tea towel. He was, again, the lucky recipient when I made these last week so I could photograph and blog them. He was all about biscuits and not so shamelessly took all the leftover biscuits home. Maybe more! I made these for dinner one night when he and my mom came over and I even though the roast I made was also delicious, I’m not sure he even had any. He loves a warm biscuit slathered in butter just as much as I do. My dad is my partner in crime when it comes to biscuit consumption. I can have homemade buttermilk biscuits whenever I want them!! No doubt slathered in my favorite butter and homemade jam, thank you very much. Lucky for me I don’t have to travel anywhere. A lot of love and labor goes into these biscuits and I promise you can taste it. A staple at the Salt Lake Farmers Market, don’t pass these up if you get the opportunity. A food truck serving warm biscuits? Be still my heart. This biscuit recipe comes from Becky’s book, generously offered up by the infamous Dottie’s Biscuit Barn, a food truck dishing up biscuits, gravies, homemade jams and jellies and seasonal pies. It’s a true gem and one that has a home where I can easily reach it as I’ve already made a handful of recipes and enjoyed all of them! Whether it’s something about the owner or a little ditty about the actual restaurant, every recipe had Becky’s words alongside and I love the words as much as I do the recipes. Salt Lake City Chefs Table is gorgeously photographed and each recipe has a quick story behind it. All the recipes are from restaurants and food purveyors in and around Salt Lake.

My dear friend and fellow food blogger, Becky from the Vintage Mixer, co-wrote a cookbook with her husband, Josh, highlighting Salt Lake City’s dining scene. In fact, I declare these as the only biscuit recipe I’ll ever make again. But no longer! These are truly the perfect biscuit for me. If you’re a fellow high altitude baker like myself then you know the biscuit struggle is real. A win if you’re the dog but an utter fail if you’re my mouth or stomach. But alas all of them have left me feeling underwhelmed and most often feeding the leftovers to the dog. I’ve made no less than a dozen other biscuit recipes over the last 5 years making as the recipe as written as well as adjusting them for high altitude. Pass the butter and jam because it’s time to stuff my face with biscuits.Ĭalling these the Perfect High Altitude Biscuit Recipe is cocky, I know. I know because I’ve tested these beauties 3 times this month just to make sure. Fluffy, flakey, savory biscuits that come out perfectly at high altitude every time.