I wasn’t raised in the south, so making biscuits is not second nature to me. (Muffins, on the other hand…). I’ve been experimenting and these have come out well. The recipe is scaled down to make 3 – 4 small biscuits.
- 75 g flour, plus some for rolling out
- 3/4 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/8 t salt
- 2 tablespoons unsalted butter, very cold, in small pieces
- 1/4 cup milk
- Preheat oven to 425F.
- Put the dry ingredients in the food processor and pulse to mix. Add the cold butter and pulse just until the butter is evenly distributed.
- Stir in the milk by hand just until the dough is shaggy, then gather into a ball and place on a piece of parchment paper.
- Pick up one end of the parchment and fold over so the dough is folded inside the parchment, and press slightly. Continue for at least five or six folds in different directions. Sprinkle with flour when the dough is too sticky.
- Flatten the dough to about a 1 inch depth, and cut into a few biscuits.
- Bake for 13-16 minutes, until golden.