Ruth's Diner, located up Emigration Canyon in Salt Lake City, Utah has been a popular gathering place for locals and tourists since the 1930s. Although some menu items have changed over the years, Ruth's famous mile-high biscuits have not – they are a constant that have kept customers lining up out the doors for over eight decades. Ruth's biscuits are light and fluffy on the inside and golden crisp on the outside. Since Utah is a high altitude state, regular southern biscuit recipes don't turn out like they do in the south. Although there are dozens of recipes that are purported to be "the" authentic recipe from Ruth's Diner, the following Just Like Ruth's Diner Mile-High Biscuits is closer than most – maybe even a little better, and well-worth the 10 minutes or so it takes to make the dough. Once baked, they can be served split with butter and honey or jam, covered with sausage gravy, or filled with ham and a little mustard.

Ruth's Diner, of course, is worth a drive up beautiful Emigration Canyon for those who are visiting Salt Lake City, however, since most people can't be there every time they happen to crave hot, flaky biscuits, this is the recipe to try.

12 Biscuits

2 3/4 cups flour
1 1/2 teaspoons salt
1 tablespoon sugar (optional - I leave out)
1 1/2 teaspoons baking powder
1/2 cup butter

3/4 cup buttermilk
1/4 cup water
1 egg

1. Preheat oven to 425°.
2. Line a large shallow baking sheet (like a jelly-roll pan) with parchment, or spray well with non-stick spray.
3. Place a large, fine strainer over a mixing bowl and measure the flour, salt, sugar, and baking powder into the strainer. Shake gently over the bowl until the ingredients are sifted.
4. Cut the butter into chunks and cut them in until the mixture looks like small peas (use a pastry blender, the k-hook attachment on a mixer, two knives, or squeeze the butter into the flour with your fingers).
5. Mix the buttermilk, water, and egg. Pour over the flour mixture, and using a rubber spatula or wooden spoon, incorporate until just mixed. The mixture will look a little rough, but that is as it should be.
6. Turn out onto a lightly floured surface and pat out to a circle about 1" thick. Handle the dough as little as possible - over-mixing or mixing with a mixer instead of by hand will make the biscuits tough.
7. Using a 2" cutter, cut the dough into 12 biscuits.
8. Place them on the prepared parchment-lined pan.
9. Bake 12-15 minutes or until puffed and golden brown. Serve immediately with plenty of real butter.

Amount Per Serving
Calories 184 Calories from Fat 77
Percent Total Calories From: Fat 42% Protein 9% Carb. 50%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 39 mg
Sodium 434 mg
Total Carbohydrate 23 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g

Vitamin A 6% Vitamin C 0% Calcium 0% Iron 2%