Categories: Breads
Ingredients
- 1 3/4 cup flour
- 1 teaspoon salt
- 2 1/2 teaspoons double-acting baking powder
- 2-6 tablespoons chilled butter
- 3/4 cup milk
Directions
-
Preheat oven to 450
-
Mix dry ingredients. Cut butter into dry ingredients with a pastry blender until all the mixture is the consistency of coarse corn meal
-
Make a well in the center and add 2/3 to 3/4 cup milk all at once.
-
Stir until the dough is fairly free from the sides of the bowl, using a fork. Do not stir more than 1/2 minute
-
Turn dough onto a lightly floured board and knead gently for about 1/2 minute or about 8-10 folds.
-
Roll with a lightly floured rolling pin, until the dough has the desired thickness
-
Cut with a biscuit cutter, dipped in very little flour
-
Cut straight down, being careful not to twist the cutter
-
Brush the tops of the biscuits with milk or melted butter
-
Place on ungreased baking sheet an bake until done about 12 -15 minutes