Sky-High Biscuits

Unfortunately these dry out quickly but that is because of the cream of tartar. I find cream of tartar works better with white flour rather than whole wheat. My opinion only - perhaps others had better luck.

Beautiful presentation. I liked the idea of adding the whole wheat flour in expectation these will be better for my family. I didn't use a biscuit cutter, I just patted these into a big square, cut them in to 9 squares, then separated them a little. This was a very nice, wonderfully light and fluffy biscuit. They were moist but crumbled when I tried to split them. A bit dry the second day, these did not keep well. Nice flavor, nice texture, much like the "kentucky biscuits" in texture but much lighter and fluffier. These were great with sausage gravy. These were very wet when I turned them out to the floured board, hard to knead they were too wet and mushy, but I just used lots of flour on my hands and after the 15th knead, I patted this into a large square. This gave me 9 biscuits the perfect size for my DH and son to make a breakfast sandwich. My hubby said these were okay but said he preferred the fluffy "canned" ones I usually use (actually frozen southern style with the poppin fresh boy in the blue bag). I really liked these and would make them again. Thanks Ruth, these were really nice and I enjoyed making and eating them.