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.