Biscuits and Elevation
Whenever I’ve noticed altitude notes in cookbooks and on cake mix boxes I’ve always thought, what??? Living at a high elevation I now understand what all the fuss is about. Epicurious has a great article which basically gives you a list of things that might need to be tweaked and why but basically it’s a lot of trial and error.
We probably make biscuits on a weekend maybe four times a year but it’s been less because of the pesky elevation issue and lack of success. Once again, Virginia Willis comes to the rescue! Her buttermilk biscuits come in two varieties in this recipe. I’m giving you only one – the drop biscuit because they are super easy and bound to be moist.
Oh, and if you think it might help, you can always invoke the help of St. Bono.
|Prep time:||30 minutes|
|Cook time:||10 minutes|
|Total time:||40 minutes|
|Meal type:||Bread, Breakfast|
|From book:||Bon Appetit Y'all|
- 3 cups all-purpose flour, divided
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 4 tablespoons cold unsalted butter, cut into bits and chilled
- 2 cups low-fat buttermilk