Laura Milosavich of Pueblo shared her award-winning biscuit recipe. She says it works well at altitudes of 4,000 to 5,000-plus feet. Makes about 10 biscuits.
Ingredients
2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
6 tablespoons cold butter
3/4 cup cold buttermilk
Extra flour for cutting surface
Directions
Preheat oven to 475 degrees.
In a large bowl, mix all dry ingredients together with a whisk. Cut in the butter until mixture resembles crumbs. Work fast so the butter doesn’t melt. Make a well in the center and pour in the cold buttermilk. Stir just until the dough comes together. The dough will be sticky.
Turn the dough onto a floured surface. Dust the top lightly with flour and gently fold dough over on itself four or five times. Press or roll into a 3/4-inch thick round.
Cut out biscuits with a 2-inch, sharp-edged cutter, pushing straight through the dough.
Place biscuits on a baking sheet, giving them a tiny bit of room between each biscuit.
Reform scrap dough, working it as little as possible, and keep cutting.
Bake approximately 11-13 minutes.
Note: The Colorado State University Cooperative Extension Resource Center offers pamphlets and advice on baking at altitude. Call toll free at 1-877-692-9358.
