What you will need
1 cup (6 oz.) AP Flour
1/2 stick Unsalted Butter
1/2 cup Milk
1 tsp Salt
1 Tbsp baking powder(Nutritional facts 295 calories, 16.59 g fat, 32.69 g carbohydrates, 4.48 g protein, 43 mg cholesterol, 1083 mg sodium)
How to cook
Preheat oven to 400°F
Preheat oven to 400°F.
Chop the butter into small pieces and place it in the freezer. Cold butter is crucial to a high-quality biscuit. Small pieces will chill faster and cut into the dry ingredients more easily.
Place the flour in a large mixing bowl.
Add the baking powder.
Add the salt.
Add the butter and cut it into the dry ingredients. A pastry cutter is very helpful here. If you don't have one, you can also grate the butter and cut it in with a fork. What you're looking for is a sandy crumble. When you squeeze it together it should crumble like weak sandstone. It's okay if some small butter clumps remain.
Add the milk.
Mix together quickly to form a dough. I like to use a wooden spoon or a spatula to keep the dough cool.
Coat the dough with a little flour. Roll out the dough to a rectangular shape, around 1/2" thick.
Cut biscuits as desired. You might have a biscuit cutter. I prefer a sharp knife. Trim the edges and divide the dough.
Place your biscuits on a parchment-lined baking sheet.
Bake for 6 minutes. Rotate and bake 6 minutes longer. Biscuits should be only just beginning to brown. Depending on size, they may need to bake longer.
This is optional but recommended. Hot out of the oven, coat each biscuit with a little melted butter and a pinch of salt.