Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 tablespoon (12g) baking powder
  • 1 teaspoon (6g) salt
  • 1/2 cup (113g/1 stick) unsalted butter, very cold, cut into 1/2-inch cubes
  • 1 cup (240ml) whole milk, very cold
  • 2 tablespoons (30ml) melted butter, for brushing (optional)

Instructions:

  1. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingers (or pulse briefly in a food processor) until the mixture resembles coarse crumbs. You should still see pea-sized pieces of butter.
  4. Gradually add the cold milk, stirring until just combined. Do not overmix. The dough will be shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle.
  6. Fold the dough in half, then gently pat it back to 3/4-inch thickness. Repeat this folding process 2-3 times for flakier biscuits. Cut out biscuits using a biscuit cutter or sharp knife. Alternatively, drop spoonfuls of dough onto the prepared baking sheet for 'drop biscuits.'
  7. Place the biscuits on the prepared baking sheet, leaving a little space between each. Brush the tops with melted butter (optional).
  8. Bake for 12-15 minutes, or until golden brown.
  9. Let the biscuits cool slightly on the baking sheet before serving.