Ruth's Mile high Biscuits are legendary in the state of Utah! This recipe is directly from Ruth's Diner in Emmigration Canyon.
Ingredients
2 1/2-2 3/4cupsall purpose flour* see recipe notes
1 1/2teaspoonsalt
1tablespoonsugar
1teaspoonbaking powder
1teaspoonbaking soda
3ozunsalted butter, chilled and cut into small cubes (Ruth uses margarine)
3/4cupbuttermilk, chilled and shaken well
1egg, beaten
1/4cupwater
Instructions
Pre-heat oven to 425 degrees
Combine 2 1/2 cups flour, salt, sugar, baking powder, baking soda and butter till crumbly, using a pastry cutter, or two knives, or your fingers.
Add the buttermilk, egg and water. Mix with a fork or large utensil just until all of the wet and dry ingredients are combined using a folding motion, instead of stirring.
Pat out lightly onto a floured surface into a 6x6 square. Cut into 9 even pieces. Move to a 8x8 or 9x9 square ungreased pan to bake.
Bake at 425 for 12-15 minutes. Remove from oven and serve immediately!
Notes
The dough will be more wet or dry depending on your climate. Start with 2 1/2 cups flour. When all of the ingredients are mixed together, the dough should be pliable but not sticky wet. If the dough looks wet, add a couple of tablespoons of flour, sprinkling on until the dough is no longer shiny (see photos) If the dough is dry, you may add a little water or buttermilk to the dough by sprinkling on top of dough and then folding together again.
Make sure to use a pan and not a cookie sheet to bake the biscuits! See post for details.
If using a dark pan, the biscuits will brown more and may be done closer to the 12 minute mark. The dark pan absorbs heat and will cook the biscuits faster.
I use a ruler to determine a 3 inch biscuit which makes it easier to fit back into pan when baking. The use of a dough scraper to move the biscuits into the pan is also recommended.