1. In a large mixing bowl, mix the flour, baking powder, and salt together. 2. Then, using a pastry cutter or a pair of knives, a spoon, or your hands, cut the butter into the flour. 3. Basically, cut the butter and mix with flour to coat and separate the pieces. 4. Continue until you get pea sized pieces of butter. 5. It is important that the butter be cold for this process and not begin to melt. 6. If it starts to get a little mushy, you can slip it into the refrigerator for 15 minutes to firm back up a bit before continuing. 7. Pour the milk in and mix gently with a spatula. 8. Do not knead, just gently mix. 9. (Kneading will produce gluten which will make the biscuit bread like instead of light and flaky.). 10. Using your hands, form the dough into a ball once the milk has been evenly distributed through the dough. 11. You might need to use a kneading action to get it into a manageable shape and to remove some dough from the sides of your container, but try not to knead too much. 12. Transfer the dough to a piece of parchment paper or clean surface and roll out into a large sheet about 1/4 inch in thickness. 13. Use a cup or biscuit cutter to cut rounds out of the dough. 14. Do not twist the cup or cutter (unless you have already cut all the way through). 15. Twisting will result in uneven or failed rising. 16. Usually it's a good idea to press the top of the biscuit down a little or else you will get biscuits with rounded tops. 17. Now, biscuit placement is key to getting good rise out of the biscuits. 18. Place the biscuit dough circles into two 9" cake rounds or onto a half sheet pan. 19. Have the biscuits just touching. 20. This should give enough air between the biscuits to allow even heating, but not so much space that the biscuits spread out when they rise. 21. Bake in a 425°F oven until golden (about 15 minutes). ---------------------------------------------------------------------------
Nutrition
Ingredients
