This makes a small batch of ~6 larger biscuits. I pop the butter in the freezer the day before if I can so it’s good and frozen, as that makes it easier to work with. I’m sure it would be welcome to pop the dough into the fridge for a few minutes at any point if you have problems keeping the dough cold, which is important.
Ingredients
- 2 cups flour
- 1 Tbsp baking powder
- 1 Tbsp granulated sugar
- 1 tsp salt
- 6 Tbsp cold butter (frozen if possible)
- 3/4 cups milk
Directions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Use a box grater to grate in the frozen butter into the dry mixture. Stirring occasionally to coat the flakes of butter in flour so they don’t stick together.
- Create a small well in the middle of the mixture and add the milk.
- Gently stir to incorporate the milk for no longer than 15 seconds. In that time you should have a shaggy, semi-cohesive mass with some stray bits of dry ingredients left around the sides, and this is exactly what you want.
- Turn out onto a lightly floured work surface and gently work the mass into a small rectangle. Take the remaining dry bits and throw them on top.
- Roll it out to around a 6 x 12 inch rectangles. Fold it up like a letter, turn it 90 degrees, roll it out again and repeat. This bit is crucial to achieve the lamination that you expect in a good biscuit.
- Roll out the dough again to the desired thickness, 3/4 – 1 inch depending on the size of your biscuits. Cut with your biscuit cutter and lay them out on a parchment lined baking sheet.
- Bake at 425F degrees in a pre-heated over for 12 minutes or until golden brown on top.
