Categories: bread, dinner, not yet tried

Ingredients

• 2 cups White Lily flour
• 1 T baking powder
• 1 t. salt
• 1/4 cup butter, unsalted
• 2/3 to 3/4 cup milk (I use whole milk)

Directions

1. Preheat oven to 475 degrees for about 10 minutes, at least.

2. Using the blade attachment for your Cuisinart, put the dry ingredients in the bowl of the machine. Pulse a few times to mix.

3. Cut the butter into equal cubes. Add the butter to the flour mixture and pulse about 5-10 times for 1 second for each pulse (or until the flour resembles coarse crumbs).

4. Add the lower amount of milk and pulse. Add more milk if the dough seems to need it in order to come together. When the mixture comes together after pulsing a few times, turn it out onto a floured surface and knead maybe a few times before patting it (lightly) into a circle.

5. Cut the dough by pushing the biscuit cutter straight down into the dough. (Don’t twist the cutter.)

6. Place on a lightly greased sheet or into a cast iron skillet. Put them straight into the oven.

7. Bake them for about 8-10 minutes or until the bottoms are done and the tops are a wee mite golden brown.

8. Makes from 6 big biscuits to around a dozen small ones. It just depends on the size of your cutter and the size of the circle of patted dough.

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