Sky-High Biscuits

Sky-High Biscuits

"INDIANA--'When I think of food and summer, I think of our county fair in July. My three sons and I have competed in a lot of 4-H cooking contests. I enter 15 or more food items every year in the open show. 'I've found Taste of Home to be a great source for prize winning recipes. My recipe for Sky-High Biscuits (below) never fails to win a ribbon. They're moist, high and flaky, with a wonderful wheat flavor.' --Ruth Burrus, Zionsville"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a bowl, combine the first six ingredients. Cut in butter until crumble. Combine egg and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 450 degrees F for 10-15 minutes or until golden brown.

Reviews

Read all reviews 41
  1. 49 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Moist, light, fluffy and they definitely do rise up very nicely - everything you want in a biscuit! I love the the flavor the wheat flour brings. I wanted these to be a little sweeter so I use...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

Moist, light, fluffy and they definitely do rise up very nicely - everything you want in a biscuit! I love the the flavor the wheat flour brings. I wanted these to be a little sweeter so I use...

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,...

I used all white flour and was exceptionally pleased with the results! Will definitely make these again.

These biscuits are fantastic! Instead of wheat flour, I just use 3 C of unbleached, all purpose flour, sifted and sub buttermilk for the milk. They are a hit everytime they come out of the oven!

These were wonderful! I kneaded the dough about 10 times and subbed half the butter with pure lard. Since the lard didn't have salt, I felt it needed a little more so next time I'll add a half t...

I used oat flour instead of the wheat - it's what was on hand. Simple and so flavorful! This is a keeper!

Wonderful. I made these for our Christmas morning breakfast and my family said they were just the best ever. Love adding the whole wheat flour, gives it an interesting texture. Flavor was wonder...

Biscuits came out great I did take the suggestion from another reviewer and added 3Tof sugar 2T of honey and 3/4 c of milk( also I was out of cream of tartar did knw it though so I put in a 1/2t...

Other stories that may interest you