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Grammie J's Mile High Biscuits

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

Ingredients
  

  • 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

Method
 

  1. 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.)