Erickson Homemade Biscuits

Directions

1. 1. Chill the butter well before starting. For the flakiest biscuits, we like it very cold.
2. 2. Preheat the oven to 425°F and line a baking sheet with parchment paper.
3. 3. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
4. 4. Grate the cold butter into the flour mixture, or cut it in with a pastry cutter. Toss gently until the mixture looks like coarse crumbs with small pieces of butter still visible.
5. 5. Add the cold whole milk and stir with a wooden spoon or spatula just until the dough comes together. Do not overmix.
6. 6. Turn the dough out onto a lightly floured surface and gently bring it together with your hands. If it is too sticky to handle, add just enough flour to make it manageable.
7. 7. Fold the dough in half and gently flatten it. Rotate it 90 degrees and fold again. Repeat this 5–6 times to build flaky layers without overworking the dough.
8. 8. Using your hands, gently flatten the dough to about 1 inch thick. Do not use a rolling pin.
9. 9. Cut the biscuits with a floured round biscuit cutter, pressing straight down without twisting. Place them less than 1/2 inch apart on the prepared baking sheet.
10. 10. Gently gather the scraps and cut the remaining biscuits. This batch makes about 6 biscuits.
11. 11. Bake at 425°F for about 12 minutes, or until the tops are just beginning to turn light golden brown.
12. 12. If desired, brush the hot biscuits with melted salted butter. Serve warm.