Sift together all the dry ingredients in a mixing bowl.
Grate the butter into the flour.
Then I use my fingers to rub the butter into the flour. I also use a pastry cutter. I work the pastry cutter through my flour and butter until the flour becomes crumbly and resembles peas.
Stir in 1 cup cold milk, just until crumbs are thoroughly moistened. Add 1/4 cup additional milk if needed. The dough shouldn't be overly wet but, slightly sticky.
Lightly flour your work surface and your rolling pin. Next turn the dough out onto the surface. Start rolling the dough out gently then fold the dough onto itself turn 2x's and then roll out. Repeat 4x's roll, fold onto self, turn dough, fold onto self and then roll.
Roll to about 1 inch thick. Cut into circles using 2-inch biscuit cutter.
DO NOT Twist the dough with the cutter. Cut the dough then lift the biscuit cutter straight up.
Place biscuits 2 inches apart on a baking sheet. Brush tops with melted butter or milk.
Bake at 450*F for 13-15 minutes until golden brown and puffed.
Brush with melted butter after removing from the oven. Serve immediately.
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