Ruth's Mile Hile Biscuits

This recipe is from dealstomeals.com

Ruth's Diners Mile High Biscuits

2017-01-09 18:49:15

Ingredients

1. 3 cup flour (I have used 1/2 white flour and 1/2 wheat and they turn our great!)
2. 1 1/2 tsp. salt
3. 1 Tbs. sugar
4. 1 1/2 tsp. baking powder
5. 1 stick butter
6. 3/4 cup buttermilk (I have made these with buttermilk as well as the 'homemade' buttermilk version of 3/4 c. milk + 2 T. lemon juice and they work out amazing either way)
7. 1 egg
8. 1/4 cup water

Add ingredients to shopping list

If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it

Instructions

1. Preheat oven to 425 degrees. Combine flour, salt, sugar, baking powder and butter until crumbly. Mix in buttermilk, egg and just enough water to make a workable dough. Mix the dough until it is just barely combined (don't over mix). Roll the dough onto a floured cutting board about 1 inch thick. Cut with a 2 inch biscuit cutter, or a 2 inch round cup. Place on a greased baking sheet (touching each other) and bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending how thick you make them.

Tips to making awesome biscuits

1. *ONLY hand mix your dough. Don't mix in a Bosch or with a hand mixer. The dough will be too tough and the dough will become dry if you use a mixer. You don't want to over mix this recipe. The best way to mix this dough is with a pastry cutter or using two knives and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit. You want pieces of butter left in your biscuit, that is what keeps the dough light and flaky.
2. *Next tip is to keep your biscuit dough fairly thick. You want a tall and thick biscuit more than you do a thin and hard biscuit. Keeping the dough thick will ensure a chewy and soft biscuit. I keep my dough about 1 to 1 1/2 inches thick (cooking times may vary depending how thick you make them).

Brownies

These brownies are a recipe from a friend:

I love brownies but I've never loved the ones that come from a box. The texture is either too dry or too gooey. I think this recipe is perfect. The brownies are dense, and not too "cakey" or too flat and gooey. The best part is, it's a simple recipe; you dump everything in together, pour it in a pan and bake it for 30 min. Let it cool and voila! Perfect made from scratch brownies. I have three different options for topping them off. With all of the potlucks that are just around the corner this is one recipe you'll have to try.

BROWNIES FROM SCRATCH

2 c. sugar
1 3/4 c. flour
1/2 c. baking cocoa (I use Dutch or Black Cocoa)
1 t. salt
5 eggs
1 c. vegetable oil
1 t. vanilla extract

Mix all ingredients. Beat until smooth. Pour into a greased 9 x 13 pan. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.

Topping variations:

#1 Sprinkle 1 c. chocolate chips on raw batter BEFORE baking.

#2 Sprinkle 1/2 c. chocolate chips & 1/2 c. white chips on raw batter BEFORE baking.

#3 Mint layer ingredients. Combine the following while brownies are baking/cooling:

Mint Layer:

2 c. powdered sugar
1/4 c. melted butter
2 T. milk
1/2 t. peppermint extract
2 drops green food coloring

Beat until smooth, spread over cooled brownies then...

Glaze:

3/4 c. chocolate chips
3 T. butter

Combine chocolate chips and butter in a microwave-safe bowl. Microwave at 30 second intervals until melted. Be careful so you don't scorch the chocolate. If you burn it, it will not spread well. Let stand 2 minutes. Spread evenly over the mint layer. Refrigerate brownies until ready to serve.