Ingredients:

  • 2 ½ cups (320g) all-purpose flour, plus more for dusting
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (6g) salt
  • 2 tablespoons (25g) granulated sugar
  • ¾ cup (1 ½ sticks, 170g) unsalted butter, very cold, cut into ½-inch cubes
  • 1 cup (240ml) whole milk, very cold
  • 2 tablespoons melted unsalted butter OR 1-2 tablespoons heavy cream (optional, for brushing)

Instructions:

  1. Whisk together flour, baking powder, salt, and sugar in a large bowl.
  2. Cut the cold butter into the dry ingredients using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  3. Gently stir in the cold milk until just combined. The dough will be shaggy. Don't overmix!
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rectangle about ¾-inch thick. Fold the dough in thirds, like a business letter (this creates layers). Repeat this folding process 2-3 more times. (Lightly dusting between each fold as needed)
  5. Gently pat or roll the dough to ¾-inch thickness. Use a biscuit cutter (or a sharp knife) to cut out biscuits. Press straight down – avoid twisting, which seals the edges and inhibits rising.
  6. Place the biscuits onto a baking sheet lined with parchment paper. For best results, chill the biscuits in the refrigerator for 15-30 minutes before baking.
  7. Preheat oven to 450°F (232°C). Brush the tops of the biscuits with melted butter or heavy cream (optional). Bake for 15-18 minutes, or until golden brown.
  8. Let the biscuits cool slightly on the baking sheet before serving.