Ingredients
Equipment
Method
- Freeze butter for 15-20 minutes before beginning. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
- Using a box grater, grate the frozen butter directly into the flour mixture. Toss with your hands to coat butter pieces with flour.
- Create a well in the center and pour in the cold milk. Using a wooden spoon, gently stir until the dough just comes together. Don't overmix.
- Transfer dough to a well-floured surface. Gently pat into a rectangle, then fold in half. Rotate 90 degrees and fold again. Repeat this process 5-6 times to create layers.
- Using your hands (not a rolling pin), gently pat dough to 1-inch thickness. Dust biscuit cutter with flour.
- Cut straight down without twisting the cutter. Place biscuits on prepared baking sheet with sides barely touching.
- Bake for 12 minutes or until tops are lightly golden brown. Brush with melted butter immediately after removing from oven if desired.
Notes
Storage: Store covered at room temperature for up to 2 days. Reheat in 350°F oven for 5 minutes.
Substitutions: Buttermilk or 2% milk can replace whole milk. European butter works wonderfully but isn't required.
Make-Ahead: Cut biscuits can be frozen on a baking sheet, then stored in freezer bags for up to 3 months. Bake from frozen, adding 2-3 extra minutes.