•INGREDIENTS:
2 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
6 tablespoons cold butter, cut into small cubes
3/4 cup + 2 tablespoons milk or buttermilk
•INSTRUCTIONS:
Prepare the Dry Ingredients:
In a food processor, combine 2 cups of flour, 5 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 tablespoon of sugar, and 1 teaspoon of salt. Pulse until blended.
Add the Butter:
Scatter 6 tablespoons of cold butter over the flour mixture. Pulse until the butter is cut into small bits. (If you don’t have a food processor, you can cut the butter into the flour mixture using a pastry cutter or fork.)
Mix in the Milk:
Transfer the flour and butter mixture to a bowl. Make a well in the center and pour in 3/4 cup + 2 tablespoons of milk or buttermilk. Stir until just combined.
Knead the Dough:
Transfer the dough onto a lightly floured surface. Sprinkle a little flour on top and gently bring the dough together with your hands.
Pat the dough into a rectangle about 3/4 inch thick. Fold the dough into thirds like a letter, rotate it 90 degrees, and pat it down again. Repeat this folding process once more to create flaky layers.
Shape the Biscuits:
Pat the dough into a rectangle between 1/2 and 3/4 inches thick. Use a 3-inch biscuit cutter to cut out 6 biscuits, being careful not to twist the cutter as you press it into the dough (to prevent sealing the edges and ensure a good rise).
Bake the Biscuits:
Transfer the biscuits to an oven-safe skillet or baking sheet.
Gather the dough scraps, press them together, and cut out additional biscuits (you should get about 2 more).
Bake in a preheated oven at 220°C (425°F) for 10 to 15 minutes, until the biscuits are golden brown.
Serve:
Once baked, remove the biscuits from the oven and let them cool slightly. Serve warm with butter, honey, or your favorite jam.
