Ingredients:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup whole milk
- 2 tablespoons granulated sugar (optional, for sweeter biscuits)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 425°F (220°C). Make sure your oven is fully preheated before you start baking.
2. Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. If you want slightly sweeter biscuits, you can also add the granulated sugar at this point.
3. Cut in the Butter:
- Add the cold, cubed unsalted butter to the dry ingredients.
- Using a pastry cutter or your fingertips, work the butter into the dry mixture until it resembles coarse crumbs. You should have some pea-sized pieces of butter remaining in the mixture.
4. Add the Milk:
- Pour the whole milk into the dry mixture and stir with a fork or a wooden spoon until the dough just starts to come together. Do not overmix; you want the dough to be somewhat shaggy.
5. Knead the Dough:
- Turn the dough out onto a lightly floured surface.
- Gently knead the dough a few times until it comes together into a cohesive ball. Be careful not to over-knead, as this can make the biscuits tough.
6. Roll and Cut:
- Roll the dough out to about 1/2-inch (1.25 cm) thickness.
- Use a round biscuit cutter to cut out biscuits. Avoid twisting the cutter; instead, press straight down to create clean edges. You can reroll the scraps to make additional biscuits.
7. Arrange on Baking Sheet:
- Place the biscuits on an ungreased baking sheet, leaving a little space between each one.
8. Bake:
- Bake the biscuits in the preheated oven for 12-15 minutes or until they are lightly golden brown on top and cooked through.
9. Cool and Serve:
- Allow the biscuits to cool on a wire rack for a few minutes. They are best enjoyed warm.
10. Enjoy your homemade butter biscuits! Serve them with butter, jam, gravy, or any toppings of your choice. They make a great addition to breakfast or as a side for soups and stews.