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:

1. For best results, chill butter in the freezer for 10–20 minutes before beginning.
2. Preheat oven to 425°F and line a cookie sheet with nonstick parchment paper.
3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well.
4. 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.
5. Combine until the mixture resembles coarse crumbs.
6. Add milk and stir with a wooden spoon or spatula until combined. Do not overwork the dough.
7. Transfer biscuit dough to a well-floured surface and gently work together with your hands. If too sticky, add flour until manageable.
8. 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.
9. Use your hands to flatten the dough to 1-inch thick. Lightly dust a 2 3/4-inch round biscuit cutter with flour.
10. Press the biscuit cutter straight down into the dough and drop the biscuit onto the prepared baking sheet.
11. Repeat until you have made as many biscuits as possible, placing them less than 1/2 inch apart on the baking sheet.
12. Gently re-work the remaining dough to make another biscuit or two until you have at least 6 biscuits.
13. Bake at 425°F for 12 minutes or until the tops are beginning to turn lightly golden brown.
14. If desired, brush with melted salted butter immediately after removing from the oven. Serve warm.