Tool

• Baking sheet

• 2½–3 inch biscuit cutter

Ingredients

• 4 cups all‑purpose flour

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• 2½ teaspoons salt

• 1 cup very cold unsalted butter, cubed

• 1⅓ cups cold milk

• Melted butter for brushing (optional)

Direction

1. Prep: Heat oven to 425°F and line a baking sheet with parchment.

2. Dry mix: Whisk flour, sugar, baking powder, and salt in a large bowl.

3. Cut in butter: Add cold, cubed butter and work it into the flour until pieces range from pea‑ to almond‑size.

4. Add milk: Fold in the cold milk just until the flour is moistened; dough will look crumbly.

5. Layer the dough: Turn onto a floured surface. Pat into a 1‑inch rectangle, fold in half, cut, stack, and pat. Repeat this layering process 3 more times to build flaky layers.

6. Shape: Roll to ¾–1 inch thick. Cut biscuits with a floured 2½–3‑inch cutter and place on the baking sheet. Freeze for 20 minutes for best rise.

7. Bake: Bake 20 minutes or until golden on top and bottom. Brush with melted butter if desired. Cool on a rack or enjoy warm. Store at room temperature up to 3 days.

Nutrition -

Calories: 312 kcal Carbohydrates: 35 g Protein: 5 g Fat: 17 g Saturated Fat: 10 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 43 mg Sodium: 641 mg Potassium: 85 mg Fiber: 1 g Sugar: 3 g Vitamin A: 517 IU Calcium: 100 mg Iron: 2 mg