===== Biscuits =====
\\ 
[[Side Dishes]]\\ 
Prep Time: 15 minutes\\ 
Cook Time: 12 minutes\\ 
Serves: 6 biscuits (recipe can be doubled to make 12)\\ 

Ingredients:
  * 2 cups all-purpose flour (250g)
  * 1 tbsp baking powder
  * 1 tbsp granulated sugar
  * 1 tsp salt
  * 6 tbsp unsalted butter, very cold (85g)
  * 3/4 cup whole milk (177ml; buttermilk or 2% milk will also work)

Steps:
  - For best results, chill butter in the freezer for 10–20 minutes before beginning.
  - Preheat oven to 425°F and line a cookie sheet with nonstick parchment paper.
  - Combine flour, baking powder, sugar, and salt in a large bowl and mix well.
  - Remove butter from the refrigerator and cut it into the flour mixture using a pastry cutter, or shred it using a box grater and stir into the flour mixture.
  - Combine until the mixture resembles coarse crumbs.
  - Add milk and stir with a wooden spoon or spatula until combined. Do not overwork the dough.
  - Transfer biscuit dough to a well-floured surface and gently work together with your hands. If too sticky, add flour until manageable.
  - Once cohesive, fold the dough in half and gently flatten. Rotate 90 degrees and fold in half again. Repeat 5–6 times, taking care not to overwork the dough.
  - Use your hands to flatten the dough to 1-inch thick. Lightly dust a 2 3/4-inch round biscuit cutter with flour.
  - Press the biscuit cutter straight down into the dough and drop the biscuit onto the prepared baking sheet.
  - Repeat until you have made as many biscuits as possible, placing them less than 1/2 inch apart on the baking sheet.
  - Gently re-work the remaining dough to make another biscuit or two until you have at least 6 biscuits.
  - Bake at 425°F for 12 minutes or until the tops are beginning to turn lightly golden brown.
  - If desired, brush with melted salted butter immediately after removing from the oven. Serve warm.

{{tag>side_dishes}}