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Ruth's Mile High Biscuits

Ruth's Mile high Biscuits are legendary in the state of Utah! This recipe is directly from Ruth's Diner in Emmigration Canyon.

Course Breakfast
Cuisine American
Keyword biscuit, biscuits and gravy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Ruth's Diner, SLC Utah

Ingredients

  • 2 1/2-2 3/4 cups all purpose flour* see recipe notes
  • 1 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 oz unsalted butter chilled and cut into small cubes (Ruth uses margarine)
  • 3/4 cup buttermilk chilled and shaken well
  • 1 egg, beaten
  • 1/4 cup water

Instructions

  1. Pre-heat oven to 425 degrees
  2. 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.

  3. 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.

  4. 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.

  5. Bake at 425 for 12-15 minutes. Remove from oven and serve immediately!

Recipe Notes

  1. 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. 
  2. Make sure to use a pan and not a cookie sheet to bake the biscuits! See post for details. 
  3. 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. 
  4. 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. 
  5. If doubling this recipe, use a 9x13 pan.