High Rise Biscuits
From Southernfood.about.com
INGREDIENTS:
- 1 cup cake flour
- 1 cup all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (4 ounces) cold unsalted butter, cut into 1/4-inch pieces
- 3/4 cup half and half
PREPARATION:
In a medium bowl, sift together the cake flour, all-purpose flour, cream of tartar, baking soda, and salt. Using a pastry blender, cut the butter into the flour until the mixture resembles small peas.
Add the half and half; stir just until ingredients are moistened and dough forms a soft ball. Knead the dough in the bowl 2 or 3 times, just until smooth.
Roll the dough to about 3/4-inch thickness on a floured surface. Cut out biscuits with a 3-inch round cutter. Gather up dough scraps, reroll, and repeat the procedure until dough is used up. Place biscuits on an ungreased baking sheet.
Bake biscuits in center of a 400° oven until golden brown, 12 to 15 minutes. Serve biscuits hot, with butter.
Makes about 12 biscuits.
Notes: I found the dough particularly sticky, no doubt as a result of the amount of cake flour vs. regular flour. You may want to adjust the proportions.
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