2 cups all-purpose flour
1 tablespoon baking powder
1 tsp sugar
1 tsp salt
6 tablespoons extra cold unsalted butter, perfect but not required European unsalted butter
Half a cup of whole milk or 2% milk will also work
For best results, chill the butter in the freezer for 10-20 minutes before starting this recipe. It’s ideal if the butter is very cold to make light, flaky, buttery cookies.
Preheat the oven to 425 degrees Fahrenheit and lay out a butter paper lined with non-stick butter paper. Sit aside.
Combine the flour, baking powder, sugar and salt in a large bowl and mix well. Sit aside.
Remove the butter from the refrigerator and shred it into the flour mixture using a pastry cutter or (preferably) use a box grater to shred the butter into small pieces, then add to the flour mixture and stir.
Cut the butter or mix the grated butter until the mixture resembles coarse crumbs.
Add the milk and use a wooden spoon or spatula to stir until combined (don’t overcook the dough).
Transfer the cookie dough to a well-floured surface and use your hands to gently bring the dough together. If the dough is too sticky, add the flour until it is easier to control.
Once the dough has set, fold it in half over itself and use your hands to gently flatten the layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but being careful not to overwork the dough.
Use your hands (not using a rolling pin) to flatten the dough to a 1-inch thickness and sprinkle it lightly on a 2-inch round cookie cutter with flour.
To make close-fitting cuts, press the cookie cutter directly down into the dough and drop the cookies onto the prepared baking tray.
Repeat until you have as many biscuits as possible and place less than an inch on the baking tray.
Once you get as many biscuits out of the dough as possible, gently re-do the dough to get another or two biscuits until you have at least 6 biscuits.
Bake at 425F for 12 minutes or until the color of the tops begins to turn a light golden brown.
If desired, brush with melted salted butter immediately upon removal from the oven.