Let’s learn how to make delicious, fluffy, Sky High Biscuits! This simple recipe will have you baking like a pro in no time.
Ingredients
- 3 c. flour
- 4 1/2 tsp. baking powder
- 2 Tbsp. sugar
- 1/2 tsp. salt
- 3/4 c. cream of tartar
- 3/4 c. butter
- 1 egg, beaten
- 1 c. milk
Baking Instructions
- Combine dry ingredients.
- Cut in butter as you would for pie crust.
- Add milk and egg quickly and stir briefly.
- Knead for a few minutes.
- Roll to 1-inch thickness.
- Cut into biscuits.
- Bake at 450° for 12 to 15 minutes on greased cookie sheets.
Calorie: 200
Total cooking time:30 minutes
Difficulty level: Easy
The Sky High Biscuits Saga
Every once in a while, you come across a recipe that seems to promise the impossible. Sky High Biscuits was one such recipe. I mean, sky high? Really? I had to see this for myself.
The Gathering of Ingredients
So, there I was, standing in my kitchen, armed with a recipe and a dream. I had everything I needed, or so I thought: 3 c. flour, 4 1/2 tsp. baking powder, 2 Tbsp. sugar, 1/2 tsp. salt, 3/4 c. cream of tartar, 3/4 c. butter, 1 beaten egg, and 1 c. milk. Little did I know, the real ingredient I needed was patience.
The Dough Dance
The first step seemed simple enough: combine the dry ingredients. Flour, baking powder, sugar, salt, cream of tartar – into the bowl they went, like some sort of baking powder summit. Then came the butter. I’ve learned, through trial and error (and a few burnt biscuits), that you have to show butter who’s boss. You cut it in as you would for pie crust, but let’s be real, I’ve never made a pie crust in my life. So, with the bravado of a seasoned baker, I hacked at that butter like it owed me money.
The Milk and Egg Tango
Next up, the milk and egg. The recipe said to add these quickly and stir briefly. Easier said than done when you’re trying to juggle a jug of milk, a beaten egg, and a spatula. This was a two-step tango that had me questioning my coordination skills. But, I persevered, and after a few splashy missteps, I had something that resembled biscuit dough.
The Kneading Nightmare
Kneading, the recipe said. Just for a few minutes, it said. What it didn’t say was that kneading is the baking equivalent of wrestling a greased pig. The dough stuck to everything – my fingers, the counter, my unsuspecting cat who wandered too close. It took some time, but eventually, I had a dough that was more on the counter than on me.
The Biscuit Debut
Rolling it to 1-inch thickness was a breeze compared to the kneading debacle. Cutting it into biscuits, even easier. I placed them on the greased cookie sheets, feeling a bit like a proud parent sending their child off to their first day of school.
The Bake-Off
Into the oven they went, 450° for 12 to 15 minutes. As I watched them through the oven door, I could see them rising, slowly but surely. They were actually getting sky high! I may or may not have done a little victory dance in my kitchen.
The Sky High Victory
I pulled them out of the oven, revealing golden, flaky, sky-high biscuits. They were absolutely delicious, and the perfect reward for my flour-covered, butter-smeared, kneading-induced struggles.
So, there you have it, folks. The saga of the Sky High Biscuits. A tale of triumph, tribulation, and a whole lot of flour. So, next time you find an impossible-sounding recipe, give it a shot. You never know, you might just end up with your own sky-high victory.
