These mile high biscuits are so soft and fluffy, and ready in about 30 minutes. They’re the perfect complement to soups or stews, and so delicious!
When we lived in Utah, my family’s absolute favorite breakfast spot was Ruth’s Diner in Emigration Canyon. We lived right at the mouth of the canyon, so it was easy to drive up there for every special occasion and birthday. We went there to celebrate when I passed the NCLEX (and again five years later when my husband passed the NCLEX), and it’s the first restaurant we took each of our babies to after they were born. It has such a special place in our hearts, and we make sure to visit every time we’re in Salt Lake.
One of my favorite things about Ruth’s is that before you get your meal, they bring out a big, warm, fluffy biscuit for you! They call them mile high biscuits, and they’re usually around 4 inches tall. The texture is somewhere between a traditional biscuit and a roll, and they are amazingly good. They come with homemade jam in a little silver pot (usually raspberry) and a few pats of cold butter, and they are totally heavenly! It’s been a year since our last visit to Ruth’s, and I have been missing their mile high biscuits like crazy. I was so excited to find this recipe on A Bountiful Kitchen, and to learn that it’s not just a copycat recipe – it’s the actual recipe that Ruth’s Diner uses!
I had a batch of biscuits in the oven about 15 minutes after finding the recipe, and let me tell you, they did not disappoint! They’re just as delicious as the mile high biscuits I remember at Ruth’s. The recipe is pretty similar to a lot of other biscuit recipes I’ve seen, but I think adding the egg makes all the difference as far as the texture goes. They are so soft and fluffy and perfect! I pulled some homemade raspberry jam out of the pantry from last summer, slathered my hot biscuit with butter, and had the most heavenly snack I’ve eaten in years. I already have a biscuit recipe that I love dearly, but I think these biscuits may have edged them out for my favorites!
Mile High BiscuitsPrint Recipe
- 2 1/2 cups flour
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 6 tablespoons butter cold
- 3/4 cup buttermilk
- 1 egg
- 1/4 cup water
- Preheat the oven to 425. In a medium bowl, whisk together the flour, salt, sugar, baking powder, and baking soda. Grate the cold butter into the flour mixture, and cut in using a pastry blender or two knives, until the pieces of butter are no bigger than pea sized. In a small bowl or measuring cup, whisk together the buttermilk, egg, and water. Pour the wet ingredients into the dry ingredients, and mix just until the dough starts to come together. On a lightly floured surface, pat the dough out into a 6 x 6 inch square. Cut into 9 pieces using a bench scraper or a knife, then place the pieces in an 8 x 8 or 9 x 9 baking dish so they are spaced about 1/2 inch apart. Bake 12-15 minutes, until the biscuits golden brown on top. Serve hot with butter and raspberry jam.