High Rise Biscuits Recipe

A light fluffy High Rise Biscuit recipe.

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2 3/4 cups all purpose flour
1 stick (1/2 cup) butter
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon granulated sugar
1 cup buttermilk
Makes 12 - 2 inch highrise or 24-2 inch regular biscuits)


Preheat oven to 450 degrees F.

Line a cookie sheet with parchment paper.

Combine all dry ingredients into a medium mixing bowl. Stir together.

Cut butter into the dry ingredients with a pastry blender or crumble in with your fingers until it resembles coarse crumbs. Add the buttermilk and mix till moistened.

Turn dough out onto a lightly floured surface and knead 3-5 times. Roll out onto a lightly floured surface to about 1/2 inch thick. If you want high rise, roll out to one-inch thickness. (Baking time may be a little bit longer) Cut out with a 2 inch biscuit cutter or you can use a drinking glass as a cutter. Dip your cutter in flour before making the cuts to prevent sticking. Reroll scraps and cut those out. Place biscuits onto the baking sheet leaving space between and bake for about 10-12 minutes. Delcious warm.

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