Recipe

High As A Kite Biscuits Recipe

Add Step-by-Step Photos	Krumkake / All my dishes 2 months, 2 weeks ago These are the biscuits I make for biscuits and gravy. The trick is to work the dough as little as possible, and if you can get the hang of that, you will have biscuits that bake up higher than anything you've ever seen. This is another recipe I beg... More Prep:10m Cook:10m Servings:8	Krumkake
	light and fluffy on the inside and crusty on the outside

High as a Kite Biscu

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Ingredients

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon sugar (you can add more if you want a sweeter biscuit)

1½ cups heavy whipping cream (DO NOT SUBSTITUTE - I've tried! These biscuits will only pop up sky-high if you use heavy cream - they were flat and not fluffy inside when I tried half-and-half or whole milk)

Directions

In a medium bowl, stir together all ingredients just until the dough forms a ball and ingredients are moistened.

Turn the dough out onto a work surface that is dusted with a very small amount of additional flour.

Fold the dough in ½ and press down with the palms of your hands; knead the dough this way for 5 to 7 times more, adding just enough flour to keep the dough from sticking to your hands and work surface.

Gently press dough out to about 3/4" thickness; cut dough into 3” size rounds (use a cookie cutter or a small juice glass).

Spray a baking sheet with cooking spray and place biscuits on it, leaving at least 1” between each biscuit.

Bake at 480 degrees (yes, a very hot oven!) for about 10 minutes, until golden brown on bottoms and tops.

You need to watch them closely at the end so you don't burn the bottoms - they require a hot oven, so don't try to reduce the heat.

Just keep an eye on them and when the tops are nicely golden brown, the bottoms should be, too.

If you forget to check them and you end up burning the bottoms (and I HAVE done this!!), just cut off the bottoms of the biscuits and they will be fine to eat!

Note: For holidays, try using different cookie cutter shapes, like hearts, holly leaf, etc.

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Comments

henrie 2 months, 2 weeks ago said:
Oh these are wonderful, I do them similar but with self rising flour and I don't have to add anything but the flour and whipping cream. ( I posted mine a good while ago, called Whipped Cream Biscuits ) Very Very Good, makes wonderful strawberry shortcake also ;0) You got my 5

notyourmomma 2 months, 2 weeks ago said:
Oh, these are good, Krum. YOU are absolutly correct,they won't be fluffy without the heavy cream. Super biscuits and easy too. This has my name written on it for sure, gotta make biscuits soon. Thanks, dear.

auntybea 2 months, 2 weeks ago said:
Another winner.

bakermel 2 months, 2 weeks ago said:
I love biscuits---these sound perfect--can't wait to try them, krumkake! :) I make smoked ham gravy w/biscuits, b/c I don't like sausage... on some Sunday mornings. :)
~Mel

michellem 2 months, 2 weeks ago said:
There is nothing better then a fresh warm bisquit in the morning! I am going to try these forsure!

rosemaryblue 2 months, 2 weeks ago said:
Love these biscuits! They are absolutely the best!

grandmommy 2 months, 2 weeks ago said:
Thanks krumkake! I love a tall fluffy biscuit and this one sounds terrific!

sparow64 2 months, 2 weeks ago said:
So that's why my biscuits have no middle! LOL Gonna try this one.

magali777 2 months, 2 weeks ago said:
Mmmmm,,sound delicious! thanks!

recipesrule 2 months, 2 weeks ago said:
Oh goodness, these look good, but where oh where is the recipe for the gravy to go with it? That is a US southern thing isn't it? Biscuits 'n Gravy. What a great invention! Got my 5!

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