Homemade Biscuits

For best results cut up butter into 1/4 TBSP chunks and chill in the freezer for 20 minutes. It is ideal that the butter is very cold for light, flaky, buttery biscuits.

Directions

Preheat oven to 425F, line a cookie sheet with nonstick parchment paper and set aside.
Combine flour, baking powder, sugar, and salt in the food processor.
Remove your butter from the freezer add to the flour mixture.
Combine together using several pulses of the food processor, until the mixture resembles coarse crumbs.
Transfer mixture to a large bowl, then add milk and use a spatula to stir until combined, but do not over-work.
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Shape the dough into a rectangle, not too flat, then fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees then fold again. Repeat this step 5-6 times in all, taking care to not overwork the dough.
Flatten the dough to 1" thick one last time and lightly dust a 2 ¾" round biscuit cutter with flour.
Press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.
Gently re-work the dough to get another biscuit or two until you have at least 8 biscuits.
Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Makes approximately 8 biscuits