We eat these all the time! It’s a good, hearty weekend breakfast.
- Ungreased Cookie Sheet
- 2 Dinner Knives (optional)
- Large Bowl
- Sharp Knife or Bench Scraper
- 3/4 C Milk (you can also use buttermilk)
- 2 C All-purpose Flour
- 1 T Baking Powder
- 1 t Salt
- 2-3 T Cold, Unsalted Butter
- Preheat the oven to 450F.
- In a large bowl, whisk together flour, baking powder, and salt.
- Drop in the butter. This is the most important step! The goal is to get the largest pieces of butter to be the size of peas, with smaller ones more like bread crumbs. The challenge is to do this without melting the butter or allowing the butter to adhere to the flour and form a paste. Since your fingers may be too hot (thus causing the butter to melt), you probably want to cut in the butter with two knives.
- Add the milk all at once, and mix with a fork or spatula, just until everything begins to become moist.
- Lightly flour your hands. Then mix the dough with your hands, pressing it against the side of the bowl, to the point where the dough just adheres to itself. It should look like layered pieces of dough just barely held together. This is the second most important step, as you do not want to over-knead. (Over-kneading will take away the flakiness of the biscuits).
- Place the dough on a lightly-floured surface, and press it into a circle about 1/2” thick. (Still minimizing your warm touch to avoid melting the butter.)
- Cut the dough into quarters with a sharp knife or bench scraper.
- Place the biscuits onto a baking sheet, at least 1” apart. Bake until golden brown, about 10-12 minutes.
- Serve with homemade butter and jam or …. Homemade Lemon Marmalade!
Makes 4 large, flaky, tasty biscuits.