MILE HIGH BISCUITS

Dough
2 cups (10 oz) all-purpose flour  (preferably White Lily)
1 tablespoon double-acting baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter
1 1/2 cups cold low-fat buttermilk

For Shaping and Finishing
1 cup (5 oz) all-purpose flour, distributed on a rimmed baking sheet
2 tablespoons unsalted butter, melted

Preheat oven to 500 F. Spray a 9-inch round cake pan with nonstick cooking spray. Also, spray the inside and outside of a 1/4-cup measure with nonstick cooking spray.   Liberally place flour on a cookie sheet.

Combine the ingredients.  After combining the dry ingredients, cut in the buter.  Then add the buttermilk.  The dough should be wet.  While the receipe calls for 1 1/2 cups of buttermilk, you probably will need to add more buttermilk.

Scoop level 1/4 cup mounds of dough and drop them into the flour on the baking sheet. Continue until you’ve scooped all of the dough – you should have 12 mounds of dough. Use some of the flour from the baking sheet to dust the top of each mound. Flour your hands, then, one at a time, pick up each piece of dough (coating with extra flour if necessary so you can work with it) and gently shape it into a rough ball. 

Bake for 5 minutes, then reduce the oven temperature to 450 F and continue baking for another 13-15 minutes, or until the biscuits are deep golden brown

Puffy Omelet Recipe

This is close to a souffle.  The flour helps create a structure for the eggs so that they rise.

1/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
dash pepper

1 1/2 cups milk
8 eggs

1 1/2 cup shredded cheese

Preheat oven to 350 degrees.

Mix the dry ingredients and the wet ingredients separately.  Make a well in the dry ingredients.

Add enough of the wet ingredients to form a paste.  Then *slowly* add the remaining ingredients until you have a smooth mixture.

Grease a 9 inch pie plate.  Pour the mixture into the pie pan.

Top the mixture with the cheese, then immediately place into oven.  Bake for 40-45 minutes until the omelet browns or it passes the knife test.

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Cut down recipe:

1/4 cup flour
1/2 tsp baking powder
1/4 tsp sal
dash pepper

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1 1/8 cup milk
6 eggs  (2 eggs + 4 egg whites)

Prep and baking time is the same.

PANCAKES

--- Dry ingredients ---

1 1/2 cups all-purpose four
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar

---- Wet ingredients

1 1/4
cups milk
1 egg
3 tablespoons butter (melted)

Mix dry ingredients separately from wet ingredients.

Make a well in the middle of the dry ingredients.  Add the wet ingredients.

Heat a little oiled griddle or frying pan to around 375degrees.  Pour on the batter, using approximately 1/4 cup for each pancake.  Brown on both sides and serve.