Chef's notes
Set oven temperature to 425° F. You'll want softer butter for this. If it's straight out of the fridge, it will take a bit more work. (Tip: Best to get local or organic, as some of the low cost butters out there stay hard even when sitting on the counter.) A little extra butter in the recipe isn't a bad thing.
Cooked these a few times with slightly different amounts of ingredients and this version was the best. So, I hope this works out perfectly for you.
Details
- ⏲️ Prep time: 10
- 🍳 Cook time: 10-12 min
- 🍽️ Servings: 4
Ingredients
- 2 Cups Flour
- 4 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Butter
- 3/4 Cup Milk
Directions
- Sift flour, baking powder and salt into a mixing bowl.
- Cut in butter until mixture resembles coarse crumbs. (You can do this with a pastry blender or two butter knives)
- Add milk all at once and mix until dough follows fork around the bowl (soft and sticky).
- Turn out onto lightly flowered surface and kneed gently for half a minute.
- Use rolling pin to roll to 1/2 inch thickness. Cut out biscuits with lightly floured biscuit cutter.
- Place on ungreased cookie sheet.
- Bake for 10-12 minutes until golden brown on the edges.