Academic journal article Chicago Review

Mile High Biscuits

Academic journal article Chicago Review

Mile High Biscuits

Article excerpt

[Peter O'Leary has been kind enough to forward us the following recipes, which he received from Ronald Johnson in 1993.]

Peter: I set out several years ago to try to make a biscuit as high and fluffy as Colonel Sanders' and came up with this. Later I found out early on there were "Angel Biscuits" using yeast also, but the new quick rising yeast makes these easier, and leaves little discernible taste.

MILE HIGH BISCUITS

2 cups flour

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/2 teaspoon cream of tartar

1/2 teaspoon sugar

1 teaspoon quick rising yeast

2 tablespoons warm water

5 tablespoons cold butter or vegetable shortening

3/4 cup buttermilk

Sift flour with dry ingredients. Mix sugar, yeast and warm water. Cut cold fat into flour till it is well incorporated, and every bit of the flour is coated with it. Stir in yeast mixture and buttermilk just until the dry stuff is moistened. Turn out on to a lightly floured board and knead gently about 10 times-no more! Pat gently into a round shape 1/2" high. Cut with at least a 2" biscuit cutter cutting straight down without twisting, flouring the cutter each time if necessary. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.