Biscuits

2 C flour (White Lilly is best)
1 Tbs. baking powder
1/2 tsp. salt
1/2 C (1 stick) cold unsalted butter, cut into tablespoons
3/4 C cold milk (whole milk if you have it) + a little more for brushing

Preheat oven to 450.

Combine flour, baking powder, and salt in a medium bowl. Whisk to combine.

Drop cold butter in flour mixture. With a pastry blender, work in butter until it has formed pea-sized lumps in the flour. Do this as quickly as possible so the butter doesn’t get too warm. Add milk, pouring evenly across the flour mixture, and stir with a wooden spoon until just combined. Turn dough out onto a floured surface and knead a couple times until you have a smooth ball.

Now for the rolling-out part. This is what gives the biscuits their flaky layers.

1) With a floured rolling pin on a floured surface, roll your ball of dough into a rectangle, about 6″ x 11″ and about 3/4″ thick.

2) Fold the short ends of the rectangle in toward the middle.

3) Now take the folded rectangle and fold the whole thing in half.

4) Roll that dough out into a rectangle again, and cut biscuits. Take scraps, do the same procedure, and cut biscuits out of that.

Arrange in a pie plate, close together, brush tops with a bit of milk, and bake for about 15 minutes, until tops are golden brown and insides aren’t doughy.