High Altitude Biscuits
Written by Meg Tuesday, 03 November 2009 23:07
So after about 4 recipes I found a biscuit recipe that bakes very well in the high altitude. They turn out beautifully, the are light and fluffy on the inside, but they miss a little bit of sweetness... or something. If you are a fan of figuring out ingredient tweeks suggest away (please Deborah). I really like this recipe but it needs just a little something.
Preheat oven to 425 F (220 C). Squeeze lemon into cold milk. Mix flour, baking powder, salt. Cut butter into dry ingredients until pea-size. Add soured milk a little at a time until dough is sticky but stays together. Roll out onto floured surface. Knead 7-10 times (the less the better). Cut into squares or with biscuit cutter. Bake 15-25 minutes. Brush tops with melted butter.
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