Easy Biscuits

2c All Purpose Flour (300g)

2 Tbs Baking Powder (25g)

1 Tbs Sugar (25g)

1 tsp Salt (6g)

6 Tbs Butter (unsalted) 150g

1 c. Milk 230g

1. In a bowl thoroughly combine the dry ingredients. 

2. Cut the butter into the dry ingredients using a whisk or your hands until the butter resembles corn kernel size pellets.

3. Add the milk and mix to combine. Avoid overworking the dough. It should be a rough shaggy dough ball. Scrape down the sides of the bowl with a plastic bowl scraper.

4. The dough should be cool from the cold milk, so we are going to work with it now. Flatten out the dough by hand, or with a rolling pin,  into a 9”x9” square that is approximately 1” thick. 

5. Lightly flour the surface of the dough and then cut it into quarters. 

6. First Stack: Stack the quarters on top of each other and then roll the dough into a 9”x9”x1” square again. This will help to create flaky layers in the biscuits.

7. Second Stack: Lightly flour the surface of the dough and then cut it into quarters. Stack the quarters on top of each other and then roll the dough into a 9”x9”x1” square again.

8. Cut the rolled out dough into 4-12 portions depending on your preference. Cut the dough using a Bench Knife. Flour the Bench Knife then use a straight down cut versus sawing. Sawing back and forth can seal the edges and prevent a good expansion in the oven. 

9. Cover with a dinner napkin and allow to rest 30 minutes. 

10. Bake at 425 for 15-18 minutes.

11. Serve warm.