Ingredients
2 cups all-purpose flour, packed (if using self-rising flour, omit baking powder and salt)
1 tablespoon baking powder (omit if using self-rising flour)
½ teaspoon salt (omit if using self-rising flour)
½ cup butter, salted, cut into small pieces (if using unsalted butter, add ¼ teaspoon extra salt)
1 cup milk (regular or buttermilk)
Set your oven to 400°F (200°C).
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, and salt.
3. Incorporate the Butter:
Add the butter pieces to the dry ingredients. Using your hands or a pastry blender, mix until the butter is pea-sized and the mixture looks crumbly.
4. Add the Milk:
Pour in the milk and stir gently with a wooden spoon until the mixture comes together. Be careful not to overmix; the dough should be slightly sticky.
Turn the dough out onto a floured surface. Roll or pat it to about ¾ inch thick.
6. Cut the Biscuits:
Use a biscuit cutter or a cookie cutter to cut out biscuits. Press straight down without twisting for a better rise. Place the biscuits on an ungreased baking sheet or iron skillet, ensuring they touch slightly for a higher rise.
7. Bake:
Bake for about 10 minutes, or until the biscuits are golden brown on top.
8. Serve:
Serve warm with butter, honey, or jam. They’re also perfect for soaking up gravy or paired with soup.