Birdies Sky High Biscuits

My Mother In Law is a virtuoso in the kitchen. She’s legendary, though she’d never admit it or take credit for it. Everyone who Cyndi grew up with would do their best to make a stop by their house for food whenever possible. This means any recipe she’s shared with me is always a crowd pleaser.  You can’t go wrong with these at breakfast, they’re way more satisfying than just an every day piece of toast. They take almost no time to whip up and will make you feel fancy when you serve them. That being said, there really is no wrong time for biscuits. They go great with soup and you can slice these babies in half to make a decadent sandwich. Go crazy with it, just don’t blame me later when you wake from a biscuit coma and your pants are tight. These babies are worth it.

I don’t make these too often because I would need to eat them, all of them. They’re everything a biscuit should be, flaky, buttery layers,  crying out to be eaten warm with some butter and honey or fresh preserves, and don’t get me started on gravy, good god, that makes the biscuits a meal all on their own. If you’ve never made scratch biscuits this recipe will spoil you and make those other biscuits taste like a pale imitation.

If you want to get industrious and grind your own flour, which is something I like to do, stick with wheat, soft white, ideally, on a really fine grind. I would also add an extra 1/4 tsp of Baking Powder just to be sure it rises well.

The key to making these is to not over mix or over knead them. You want tiny chunks of butter embedded into the flour so they fluff up and separate like a croissants more homely cousin. Don’t underestimate them, they may not be as elegant as the croissant but they can hold their own in a complex conversation and will leave you satisfied in a way a croissant can’t hold a candle to. You’re welcome.

Birdies Sky High Biscuits

Birdies Sky High Biscuits


  • 3 Cups Flour
  • 4 1/2 tsp Baking Powder
  • 4 Tbsp Sugar
  • 1/2 tsp Salt
  • 3/4 tsp Cream of Tartar
  • 3/4 Cup Butter
  • 1 Large Egg, Beaten
  • 1 Cup Cream (or Milk)


  1. Combine dry ingredients and stir to mix well
  2. Cut butter into tiny pieces, then cut into flour mixture until it resembles cornmeal
  3. Add egg to cream and beat, pour into flour mixture, stir quickly, and briefly
  4. Turn out onto a floured board, knead lightly ***Do Not Over Knead
  5. Roll or pat gently into a 1 inch thickness
  6. Either use a cookie cutter or simply cut with a knife into 1-2 inch biscuits
  7. Place on a greased iron skillet, in a 9 inch square pan, or separated on a cookie sheet (my favorite as they have a nice fluffy rise and are a little crusty on the outside)
  8. Bake at 450 degrees for 12-15 minutes
  9. Makes approximately 20 biscuits, depending on the size