Grammie J’s Mile High Biscuits

Grammie used a wood stove, but I use what I have -electric.

When we cleaned out my Grammie J’s house when she was going into long term care (her choice-her sisters were there and she wanted to spend her last days with them) I coveted all the cookbooks. I combed through them and found what I was looking for: her biscuit recipe.

Funny story: For years I kept trying to change the recipe, to make it better, and to update it. It never worked. It just did taste right, or didn’t get that lift.


I’ve added the mechanics in the recipe from watching her make them.

They were perfect. Every.Single.Time.

Lesson learned. Don’t mess with what works. I only wish I had the old wood stove to cook them in still. But then I remember Grammie couldn’t wait to upgrade to electric. We tend to romanticize the good old days yet they were a lot of hard work. They weren’t scared of it, but I know they got tired too. There’s nothing wrong with a mix of both old and new.

Love Jenn xx

PS I always double this recipe easily to feed a large crowd or freeze some for later.

Grammie J’s Mile High Biscuits

An heirloom recipe for delicious, moist, tall biscuits every time
Course Side Dish
Cuisine American
Servings 12 (depends on size of biscuit cutter)


  • 3 cups white flour (if using organic unbleached white, mix half and half with white commercial flour) plus more for rolling
  • 3/4 tsp cream of tartar
  • 3/4 tsp salt
  • 4 1/2 tsp baking powder
  • 2 tbsp sugar
  • 3/4 cup lard or shortening
  • 1 Egg
  • 1 cup milk


  • Preheat oven to 450 degrees.
    In a large bowl, mix in order given, except egg which is added to milk.
    Work lard into dry ingredients into crumb size pieces.
    Make well in the middle and add milk and egg mixture.
    Knead for 3 minutes on floured surface. Dough should not be sticky .
    Press out dough with fingers (do not roll out) until dough is an inch thick and even.
    Press biscuit cutter directly down to cut and lift straight up. Do not twist cutter. This prevents biscuits from rising well.
    Place on lightly greased light colored pan.
    Cook at 450 degrees for 12 minutes.
    Cool on cooling rack for 10 minutes before serving warm.
    (I have added the mechanics of the recipe from watching my grandmother make them . Her recipe did not include them.)
Keyword country, farmfresh, homemade
Served with Christmas Jam on Christmas morning with a side of homegrown bacon and fresh eggs from the coop-Santa always requests this:)
This may be our very favorite way to enjoy this heirloom recipe….made with berries we pick fresh in the summer and real whipped cream fresh from the cow.
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