Ruth’s Diners Mile High Biscuits. You will probably be wandering… What on Earth are these diner’s mile-high biscuits, Ruth??
Well, I will quickly illustrate! When my family was younger, my children thought that family dinner was meant to be eaten in the car.
With all the taxiing around for dance lessons, singing lessons, cheer, church, ASB, sports, show choir, etc. We were always catching a meal on the run!
Besides, Soccer mum was synonymous with dinners in the car, right? At least it was in our household! OK, so maybe I am exaggerating just a tad.
It might have been dinner in the car one day and dinner in the school fields the next day, and perhaps some nights, we could actually sit at the dining room table.
But life was undoubtedly pretty busy then! Even if there is no need to exaggerate, it is always fun to exaggerate a bit, haha.
Humor is what holds families together and keeps us sane, isn’t it?
But most importantly, we all had a way to keep each other entertained. We all appreciated some excellent healthy laughter in our family. We were busy, busy, busy every weekday!
Nevertheless, we really enjoyed our time together, including the fights in the back of the car.
A happy family is always what you make it. We made lots of great memories on the way. It was an adventure every day.
As soon as I saw you, I knew that an adventure was going to happen.
Winnie the Pooh
Set your priorities straight
Despite all the stuff on our to-dos, I always made that a big Sunday dinner, complete with all four food groups was on the table, no matter how busy we were!
At least once a week, I made sure to stuff my children with as many nutrients as I could. The treat at the end of the meal was also mandatory.
Sunday dinner was always cooked from scratch! That was non-negotiable!
Some Southern comfort dishes were on the menu, and what better to go along with that than biscuits?
Ruth’s Diners Mile High Biscuits – Your Family’s New Favorites
Those biscuits are referred to as scones by our friends overseas. And they are famously served with clotted cream (yum) and Jam. Delish!
Let me tell you: These were a complete success!
And they were so easy to make with minimal ingredients and very little preparation time.
A winner on every angle!
Funny story of a cookery lesson learned
I have attempted homemade biscuits before, but the mistake I ALWAYS made was rolling them out too thin, and I ended up with biscuit hockey pucks!
I don’t mean to judge my cookery skills harshly, but I can assure you that YES! One could have sunk a ship with one of those!! It is true!
One important lesson that I learned is that nothing beats the cooking experience on the worktop. Even if it means that your food has to go in the bin a few times before achieving fragrant yummy perfection.
And I must confess that a few batches of these inviting-looking biscuits ended up exactly there: in the bin!
This is actually not too bad if the wastage of ingredients was minimal as the recipe requires just a few items. Still, yes, it is never a great thing to have to throw food in the trash! That’s for sure! Considering those solid items in the shape of biscuits are not classified as food, it’s actually an okay price to pay in the name of practice.
And with practice, anything can be learned!! Making outstanding food and even writing recipes about said food! 🙂
Number 1 secret to the perfect Ruth’s Diners Mile High Biscuits:
I have discovered that the less I handle these beauties And the thicker I roll them out, the fluffier they turn out.
Therefore, even when cooking, “less is more”, my friends! Those quickly became my go-to recipe. It is always great fun to bake these biscuits as once you crack the recipe, they will always bake beautifully, and you and your family will love them every time. It is a satisfactory experience to bake such a lovely dessert that is easy to prepare and quick to bake. The fact that it is a sure hit every time makes the whole experience very therapeutic.
Cooking is both physical and mental therapy.
Ingredients to make Ruth’s Diners Mile High Biscuits
The supplies you need for this cake are pretty standard, and you can find them in pretty much every grocery store.
- 3 cups of flour. I have used 1/2 white flour and 1/2 wheat, and they turn out great every time!
- 1 1/2 Tsp salt
- 1 Tbsp sugar
- 1 1/2 Tsp baking powder
- 1 Stick butter
- 3/4 cup buttermilk I have made these with buttermilk, as well as the ‘homemade’ buttermilk version of 3/4 cl milk + 2 tbsp lemon juice and they, work out fantastic either way
- 1 egg
- 1/4 cup water
6 simple steps to the best Ruth’s Diners Mile High Biscuits:
Before anything else, Preheat the oven to 350F – 180C.
Add dry ingredients to the mixing bowl ( flour, Wheat, baking powder, pinch of salt, and sugar). Even though an electric mixer is quicker, I recommend mixing the ingredients manually. It will be worth it.
Cube the butter.
Mix all the ingredients: buttermilk or substitutions, egg, and just enough water to make a workable dough.
Mix the dough until it is just barely combined (don’t over mix or over touch it), and just use two pastry cutters or spatulas to avoid touching it too much with my hands. Sometimes putting the mixture in the fridge for 15 minutes can help if the texture is too runny, which sometimes happens with substitute ingredients like coconut milk.
Roll out the dough( not too thin!) and cut the shapes out with a cookie cutter or a drinking cup. I tend to find that rolling the dough 1 to 1/5 inch high or more is best.
Brush them with egg white or milk to glaze (you can also add some cinnamon or vanilla extract or cane sugar to the glaze mixture if you want) send them some love, and in the oven, they go!
- 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 or not, that is a personal preference.)
- Bake 12-15 minutes or until golden brown. Makes about 12-15 biscuits, depending on how thick you roll them….make them thicker! As a result, they will be lighter.
Ruth's Diners Mile High Biscuits
- Ruth's Diners Mile High Biscuits
- 3 c. flour I have used 1/2 white flour and 1/2 wheat and they turn our great!
- 1 1/2 t. salt
- 1 T. sugar
- 1 1/2 t. baking powder
- 1 stick butter
- 3/4 c. 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
- 1 egg
- 1/4 c. water
- 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:
- *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.
- *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).
Tips to making fantastic biscuits:
- Best to only hand mix your dough.
- Don’t mix in a food processor or with a hand mixer. The dough tends to dry and is more likely to become dehydrated. It is easier and quicker with a food processor, which I will agree with and if that is your preferred option, that is fine too. Just make sure to add more milk to the mixture, or sometimes a splash of filtered water can also suffice to make the mixture softer and less likely to become stodgy.
- You don’t want to over mix this recipe.
- The best way to mix this dough ( if you don’t mind doing it by hand) is with a pastry cutter or using two spatulas and cutting the dough back and forth. This method takes a little longer but will ensure the perfect biscuit with lots of air worked in the mixture.
- You want pieces of butter left in your biscuit; that is what keeps the dough light and flaky. It needs to resemble bread crumbs texture.
- To keep your biscuit dough reasonably thick. You want a tall and thick biscuit more than you do a thin and hard one.
- 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 on how thick and on your oven performance).
Looking for substitute ingredients?
It does call for buttermilk, but who has buttermilk just sitting in their refrigerator at a moment’s notice?
So I opted to use the milk and lemon juice substitution, and they still came out fabulously.
In the absence of both, you can always substitute the milk and lemon with yogurt.
Thankfully many “free-from” ingredients on the market can substitute depending on allergies or personal nutritional needs.
- vegan vegetable spread (which actually works very well as a butter substitution)
- soy milk. oat milk, almond milk, or coconut milk ( make sure you give these alternative milk of choice a good shake before adding to the dry ingredients)
- vegan cream alternative
- oat-based crème fraîche
Fresh or dry fruit can also be added: for instance, fresh or dry blueberries, raisins, or dry cranberries.
Flour can be substituted with almond flour, coconut flour.
I will definitely be making these on a regular basis as one person in our family, requesting to remain unnamed, ate FOUR of these biscuits during their dinner. And her initials start with… Well, I think you might have guessed who that was.
Giving this pin a hearty “This Pin Rocks!”