Note: Because the original recipe makes more biscuits than I wish to have on-hand, I halve the recipe (which are the quantities listed below; yield is approximately 12-14 biscuits); but, if you want extras to freeze, you may want to make the full amount (double the ingredients).
- 3 c flour (I like to use 2 c A/P and 1 c + 2 TBSP Cake Flour)
- scant 1/4 c sugar
- 1/2 c butter (1 stick), grated
- heaping 1/8 c baking powder
- 3/4 tsp salt
- 1 c cold milk
- In a large bowl, combine the flour, sugar, salt, and baking powder.
- Cut in the grated butter using a fork until it resembles sand with small pebbles in it. While mixing, gradually pour in the milk and mix until the dough holds together. If needed, add a small splash of milk so that all of the dry ingredients are incorporated.
- On a lightly floured surface, gently knead the dough and roll out to 1" thickness. Cut into desired size with a biscuit or round cookie cutter.
- Arrange on an ungreased baking sheet so that biscuits are close together but not touching.
- Bake in a 425F pre-heated oven for 15 minutes.