- Yield: 8 biscuits
- 10 minutes
- 20 minutes
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon (14 grams) baking powder
- 1 1/4 teaspoon kosher salt
- 1/2 cup (1 stick, 113 grams) cold unsalted butter, cut into small pieces
- 3/4 cup-1 cup (175-240 mililiters) milk or buttermilk
Preheat the oven to 450 F (232 C).
In a large bowl, whisk together flour, baking powder, and salt together. If you want to add any herbs or spices you can add them here.
Add the pieces of cold butter and cut into the dry ingredients with a pastry cutter or fork until the consistency of coarse meal. If you want to add any cheeses or other add-ins you can stir them in here before adding the milk.
Add 3/4 cup of the milk and stir just until combined. You can use any milk you like or buttermilk if you want a tangy flavor. If the batter is very dry, add a little more milk until the consistency of a very thick batter. Do not over-mix. The batter will be quite lumpy.
Drop large mounds (about 1/4 cup each. I use a 2 oz scoop) onto a baking sheet. You can also use a cast iron skille that has been greased with butter.
Bake at 450 F (232 C) for 18-22 minutes until golden brown
Brush with melted butter if desired.
If you have self rising flour on hand you can substitute the ap flour, baking powder, and salt with 2 cups of self-rising flour.
If you only have salted butter you can use that and leave out the additional salt in the recipe.