Perfect High Altitude Biscuit Recipe
Fluffy, flakey, savory biscuits that come out perfectly at high altitude every time. I know because I’ve tested these beauties 3 times this month just to make sure. Pass the butter and jam because it’s time to stuff my face with biscuits.
Calling these the Perfect High Altitude Biscuit Recipe is cocky, I know. But it’s not a claim I take lightly. 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. But alas all of them have left me feeling underwhelmed and most often feeding the leftovers to the dog. A win if you’re the dog but an utter fail if you’re my mouth or stomach. If you’re a fellow high altitude baker like myself then you know the biscuit struggle is real. But no longer! These are truly the perfect biscuit for me. In fact, I declare these as the only biscuit recipe I’ll ever make again. Sorry, dogs.
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. All the recipes are from restaurants and food purveyors in and around Salt Lake. Salt Lake City Chefs Table is gorgeously photographed and each recipe has a quick story behind it. 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. 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!
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. A food truck serving warm biscuits? Be still my heart. A staple at the Salt Lake Farmers Market, don’t pass these up if you get the opportunity. A lot of love and labor goes into these biscuits and I promise you can taste it. Lucky for me I don’t have to travel anywhere. I can have homemade buttermilk biscuits whenever I want them!! No doubt slathered in my favorite butter and homemade jam, thank you very much.
My dad is my partner in crime when it comes to biscuit consumption. He loves a warm biscuit slathered in butter just as much as I do. 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 was all about biscuits and not so shamelessly took all the leftover biscuits home. I can hardly blame him. He was, again, the lucky recipient when I made these last week so I could photograph and blog them. I took them over warm from the oven and wrapped in a tea towel. 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?
Whether you’re going to share them with your dad or eat them all yourself (don’t worry, I won’t tell). Whether you’re going to slather them with butter and jam or use them for biscuits and gravy. It doesn’t matter. These ARE the Perfect High Altitude Biscuit Recipe.Print
A biscuit recipe that comes out perfectly every time at high altitude!
- 4 cups flour
- Scant 2 tablespoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup (2 sticks) cold, unsalted butter, cut into pieces
- 1 1/2 cups buttermilk, cold
- Preheat oven to 400F degrees.
- Mix dry ingredients together in the base of a food processor.
- Add butter and pulse 10-15 times just until butter is in pea size pieces. Take care not to over process.
- Transfer flour/butter mixture to a large bowl. 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. Again, you don’t want to overwork the dough.
- Lightly flour a clean, hard surface and pour out dough- it should want to fall apart. Using a dough cutter, begin collecting the dough and shaping it into a rectangle. Roll the dough out, using a rolling pin, about 1/2 inch thick. Use the dough cutter, lift up one end of the dough and fold it back on itself. Roll the dough out again to 3/4 inch thick. Fold the dough bak on itself again and roll out to 1 inch thick. You can use a pizza cutter to cut dough into squares or use a biscuit cutter and make circles.
- Place biscuits about 1-inch apart on a parchment lined baking sheet and bake about 10-12 minutes until golden and puffy.
- I think these are best served warm slathered with butter and homemade jam!
Andy, the owner of Dottie’s Biscuit Barn, recommends cooking the biscuits at 375F degrees in a convection oven for 10 minutes. I find mine worked best at 400F degrees. Also, the original recipe calls for 2 full tablespoons of baking powder but again, I find mine work best if I do a scant 2 tablespoons. My kitchen is just below 7000 feet in altitude.