- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 cup whole milk (or buttermilk) additional for brushing the tops
- serve with- honey and/or butter
- Place butter in the freezer for at least 20 minutes.
- Preheat oven to 425° F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, sugar and salt. Whisk together until well combined.
- Grate the frozen butter with a box grater. Add the butter to the bowl and mix it into the dry ingredients using your hands or a fork.
- Pour 1 cup whole milk or buttermilk into the bowl and use a fork to stir until the dough comes together. If the dough is not coming together, add 1 to 2 tablespoons milk or buttermilk.
- Turn the dough out onto a lightly floured work surface. Pat the dough into a 1½-inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 1½-inch thick rectangle. Repeat the folding process 4 to 6 times. Then press the dough down into a 1-inch-thick rectangle.
- Use a biscuit cutter (about 2-inch round) to cut out the biscuits, pressing it straight down into the dough without twisting. Once you’ve cut out as many biscuits as you can, gather the scraps and pat the dough out to 1-inch thickness a second and third time to finish cutting out 12 biscuits. Place them on the prepared baking sheet.
- Brush the biscuit tops with milk or buttermilk. Bake for 13 to 16 minutes, until the tops are lightly golden brown.
- These biscuits can be stored at room temperature for up to 3 days or in the freezer for 3 months.
- Eat immediately or reheat at 350F for 5 minutes.
Calories: 179 per biscuit
*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.
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