BISCUITS

COOKING TIME:

1 hour (including 30 minutes resting)

SERVINGS:

6 to 8 biscuits

INGREDIENTS:

2 cups all-purpose flour, plus more for dusting

2 tablespoons baking powder

1 scant tablespoon sugar

1 teaspoon salt

5 tablespoons cold unsalted butter

1 cup whole milk

INSTRUCTIONS:

MIX THE DOUGH

Preheat oven to 425 degrees.

Sift flour, baking powder, sugar and salt into a large mixing bowl.

Transfer to a food processor.

Cut butter into pats and add to flour.

Pulse 5 or 6 times until the mixture resembles rough crumbs.

Return dough to the bowl, add milk and stir with a fork until it forms a rough ball.

Alternatively, cut butter into flour in the mixing bowl using a fork or pastry cutter instead of a food processor.

FOLD AND REST THE DOUGH

Turn the dough out onto a well-floured surface.

Pat it down into a rough rectangle about an inch thick.

Fold it over and gently pat it down again.

Repeat two more times.

Cover the dough loosely with a kitchen towel and let it rest for 30 minutes.

CUT THE BISCUITS

Gently pat out the dough so the rectangle is roughly 10 inches by 6 inches.

Cut dough into biscuits using a floured biscuit cutter or a glass.

Do not twist the cutter when cutting. Twisting crimps the edges of the biscuit and impedes its rise.

BAKE

Place biscuits on a cookie sheet.

Bake until golden brown, 10 to 15 minutes.