Yield: 8 biscuits
Time: 20 minutes (or 60 minutes if you follow the options)
- 1 cup/140 grams plain all purpose flour
- 2 tsp/10 grams baking powder (make sure it is fresh)
- 1/4 tsp/1 1/2 grams table salt
- 2 TBSP frozen grated butter (grated on large holes of box grater)
- 1/2 cup (120 ml) cold 1% milk plus a dab for brushing the tops
- Preheat oven to 475 degrees.
- Sift the flour, salt and baking powder three times.
- Optional: place sifted ingredients in refrigerator for 20 minutes to chill.
- To the sifted dry ingredients, rub in the grated butter until the mix looks like a mix of large sand pieces and pea sized pieces.
- Add the milk to the bowl with the dry ingredient/butter mixture and mix with hands until a sticky dough is formed.
- Turn dough out on to a floured surface and sprinkle the top with flour.
- Gently knead a few times, then fold into thirds several times, gently pressing out between folds.
- Pat dough out into an approximately 6 x 4 inch rectangle.
- Using a floured biscuit cutter (approximately 2 inches) cut 4-5 biscuits pressing down, not twisting.
- Reform dough and cut out 2 more biscuits.
- Use scraps to form final biscuit.
- Place biscuits in baking pan.
- Optional: place formed biscuits into refrigerator for 20 minutes.
- Brush top of biscuits with milk and then bake for approximately 10 minutes.
- Serve warm. Can be cooled to room temperature and stored in freezer bag in freezer.
- Reheat briefly.
Daring Bakers January 2012