Moving to Colorado throws you for a loop when you are used to baking by following standard recipes. Shortly after I moved here, I quickly learned to search for high altitude recipes so I didn’t wind up with an deflated and not so tasty treat.
Several years ago, I got it into my head that I needed to be able to make biscuits from scratch. This might have been due to some pregnancy induced nesting urge. Who knows. I had a hard time finding a high altitude biscuit recipe that worked perfectly each time so I started playing with a recipe I found until it was just right. I played with the amount of baking soda, baking powder, and oven temperature until the recipe below was created. Which means for a few months we had biscuits ALL THE TIME.
I finally got it right and the recipe below is our go to when people are over for breakfast or when we’re wanting to have a nice lazy morning making breakfast as a family. It is probably the recipe I get asked for and share the most. Now that I have kids, they really enjoy helping me make and cut the biscuits.
|This mound of butter is when we were tripling the recipe for a crowd.|
Apple butter or honey are perfect spreads for these biscuits. But is it also fun to make something of your own. We usually get a box or two of Colorado peaches each summer and I love to make peach jam to go on these biscuits, toast, etc. This warm peach jam recipe is a perfect way to use a couple of peaches to add something seasonal, fresh, and sweet to a breakfast staple. Start the jam first and while it simmers, make the biscuits.
High Altitude Buttermilk Biscuits
This is the recipe I have spent the most time experimenting with and getting just right. My kids love to help me make these and you’ll find them sitting on the kitchen counter putting butter in the mixer many Saturday mornings.
- 2 cups flour
- 1 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1/3 cup (cut into small cubes) cold butter
- 3/4 cup buttermilk
1. Preheat oven to 400 degrees
2. Whisk dry ingredients in stand mixer bowl
3. Cut butter into small cubes
4. Turn stand mixer on medium speed
5. Add one cube of cold butter to the mix at a time until all butter is in the bowl
6. Dribble buttermilk down the side of the stand mixer while still running
7. Stop adding buttermilk when the mixture is a sticky dough ball and all dry ingredients have been absorbed
8. Flour hands and flat surface
9. Ball up mixture and knead two to three times on floured surface
10. Spread dough ball out to 1 inch thick with hands or rolling pin
11. Dip a glass or biscuit cutter into flour and use it to cut biscuits of desired size
12. Put biscuits on cookie sheet and bake for 12 minutes
Prep time: Cook time: Total time: Yield: 8 biscuits or so, depending on size
Colorado Peach Jam
This recipe could probably be made a million different ways with whatever fruit is seasonal or whatever combination you would like to try. Start this recipe first and them start the biscuits. You’ll be able to finalize this one while the biscuits cook.
- 2, pealed and diced Colorado peaches
- 1 cup water
- 1/4 cup sugar
1. Peal and dice peaches
2. Put all ingredients in saucepan on medium heat, turn to low once simmering
3. Simmer uncovered for 15 minutes
4. Stir occasionally and add 1/4 cup water as needed, if sauce becomes too thick
5. Once peaches are cooked through and sauce is thick, smash peach pieces with a fork or potato masher
Prep time: Cook time: Total time: Yield: 2 cups
2 thoughts on “Perfect High-altitude buttermilk biscuits with Colorado peach jam”
BEST biscuits EVER! Served with homemade honey butter. YUM!!!
I’m so glad you loved them! Happy Cooking!