Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold whole milk (or buttermilk)
- 1 tablespoon melted butter (for brushing on top)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the biscuits from sticking and to ensure even browning on the bottom.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. Make sure there are no lumps and that the leavening agent is evenly distributed throughout the flour mixture.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This cold butter is what creates the steam for flaky layers.
- Make a well in the center of the mixture and pour in the cold milk. Use a wooden spoon or spatula to gently stir until a shaggy dough just begins to form. Do not overmix at this stage, as it can make the biscuits tough.
- Turn the dough onto a lightly floured surface. Gently pat it into a rectangle and fold it over itself 3 or 4 times to create layers. Pat the dough down to about 1-inch thickness. Use a floured biscuit cutter to press straight down (don’t twist!) to cut out your biscuits.
- Place the biscuits on the prepared baking sheet, making sure they are touching slightly for taller rise. Bake for 12 to 15 minutes or until the tops are golden brown. Immediately brush the tops with melted butter once they come out of the oven.
- Cook Time: 27 minutes
- Diet: Vegetarian