High-Rise Biscuits

1 cup cake flour – (not self-rising)
1 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
8 tablespoons unsalted butter,
chilled – cut in ½ inch cubes
¾ cup half and half (or buttermilk)

Position a rack in the center of the oven, 
and preheat to 400°.

In a medium bowl, sift together the cake flour,
all-purpose flour, cream of tartar, 
baking soda and salt.

Using a pastry blender or two knives, cut the butter
into the flour till the mixture resembles small peas.

Add the half and half, stir gently, 
just till a soft dough forms.

Knead the dough in the bowl a few times, 
just till smooth.

Do not overwork the dough.

On a floured work surface, roll out the
dough to ¾ -inch thickness.

Using a 3-inch round cookie cutter, cut out biscuits, 
gather up the scraps, re-roll and repeat the 
procedure till 12 biscuits are cut out.

Transfer the biscuits to an 
un-greased baking sheet.

Bake till biscuits are golden
brown, (12 – 15 minutes)



Return To Recipes