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Prep
25m
Cook
12m
Total
37m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Combine and sift the flour, sugar, baking powder, and salt into a bowl.
4 cup All purpose flour
2 tbsp Sugar
2 tbsp Baking powder
1 1/2 tsp Salt
Step 2
Slowly cut in very cold butter (placed in the freezer for 10 minutes prior to starting). Use a pastry cutter or fork to combine until the mixture resembles course crumbles.
12 tbsp Salted butter
Step 3
Add milk. Work the dough until just combined. Do not overwork the dough.
1 1/2 cup Whole milk
Step 4
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Step 5
Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
Step 6
Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter or glass cup with flour.
Step 7
Place cut biscuits close to each other in a glass or porcelain oven safe dish.
Step 8
Bake at 425 degrees for 10 – 12 minutes.
For
12
M
I
4
cup
All purpose flour
2
tbsp
Baking powder
2
tbsp
Sugar
1 1/2
tsp
Salt
12
tbsp
Salted butter
1 1/2
cup
Whole milk, or buttermilk
Per Serving
Fat
12g
Carbs
4g
Sugar
2g
Sodium
1.5mg
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Made it?
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Prep
25m
Cook
12m
Total
37m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Combine and sift the flour, sugar, baking powder, and salt into a bowl.
4 cup All purpose flour
2 tbsp Sugar
2 tbsp Baking powder
1 1/2 tsp Salt
Step 2
Slowly cut in very cold butter (placed in the freezer for 10 minutes prior to starting). Use a pastry cutter or fork to combine until the mixture resembles course crumbles.
12 tbsp Salted butter
Step 3
Add milk. Work the dough until just combined. Do not overwork the dough.
1 1/2 cup Whole milk
Step 4
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Step 5
Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
Step 6
Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter or glass cup with flour.
Step 7
Place cut biscuits close to each other in a glass or porcelain oven safe dish.
Step 8
Bake at 425 degrees for 10 – 12 minutes.
For
12
M
I
4
cup
All purpose flour
2
tbsp
Baking powder
2
tbsp
Sugar
1 1/2
tsp
Salt
12
tbsp
Salted butter
1 1/2
cup
Whole milk, or buttermilk
Per Serving
Fat
12g
Carbs
4g
Sugar
2g
Sodium
1.5mg
Only visible to you
Made it?
Cancel
