- 2-1/4 cups Hodgson MIll Cake Flour, plus more for dusting
- 1 Tbsp. baking powder
- 2 tsp. sugar
- 1 tsp. salt
- 6 Tbsp. unsalted butter, cold
- 3/4 cup whole milk
Preheat oven to 425°F. Grease a baking sheet or line with parchment
In a large bowl, sift together flour,
baking powder, sugar and salt. Cut cold butter into 1/2-inch pieces, and add to
flour. Cut in butter into flour using two forks or pastry cutter until mixture
resembles rough crumbs.
Add milk and stir with a fork until dough
forms a rough ball. Turn dough onto a well-floured surface. Pat down as gently
as you can into a rectangle about 1-inch thick, then fold over in half. Repeat until dough has been folded three times
total. Sprinkle lightly with more flour
as needed if dough sticks.
Pat dough out one final time to 1-inch
thickness, a rectangle about 10x6-inches. Cut dough into biscuits using a
2-inch or 3-inch biscuit cutter with sharp edges. Take care not to twist the
cutter when pressing down as crimped edges will inhibit biscuit rise.
Place cut biscuits on prepared baking sheet
and bake until golden brown, about 10-15 minutes.
NOTES: When cutting
butter into flour, you may transfer mixture to a food
processor and pulse 5-6 times, and return to mixing bowl.
Re-roll scraps gently, if desired, by patting
and folding gently, but re-rolled biscuits may be slightly tougher.
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