High Altitude Biscuits
(makes 6-10 depending on size)
2 1/2 c. flour
2 1/4 t. baking powder
3/4 t. salt, if Kosher salt increase to 1t.
1 stick cold salted butter
1 to 1.5 c. cold milk or buttermilk
1/2 lemon, if no buttermilk
Optional: cheese, jalapenos, garlic, onion, anything that you like can be added to the dough.
Preheat oven to 425o
Squeeze the lemon into the cold milk. This is to sour the milk, making it similar to buttermilk. Of course, you can use buttermilk if you choose. I didn't have any so I made my own! Put in the fridge to keep cold.
Mix the flour, baking powder and salt. I use a whisk to get it really mixed.
Using a knife, cut the stick of cold butter into dry ingredients and mix until butter is coarse sand and small peas. I use a potato masher but you can use a pastry cutter or two knives. Don't use your hands; you need to keep the butter cold.
Add the soured cold milk a little at a time until you reach the right consistency. The dough should be very sticky and wet. It will seem too wet but at this altitude the moisture evaporates quickly. Dump out onto a floured surface and knead 5-7 times. Kneading is a strong word, I just fold it on top of itself a few times to add layers (the less the better) using your hands (it's okay to use them now) and adding a little flour if still very sticky. After folding, it shouldn't be sticking to your hands anymore.
Cut into squares, rounds, triangles or whatever you like!
Bake on an ungreased baking sheet for 15 - 25 minutes until golden brown on top. Baking time depends on biscuit size so just keep checking them.
Brush tops with melted butter (optional)
Bon appetit!
