Simple, flaky biscuits

Where is all of this energy coming from? I am far from “nesting”, but I guess I’m just feeling uncharacteristically productive! I decided at 10pm tonight that I’d make my very first batch of biscuits. Yes, my first. I plan to make egg, ham and cheese sandwiches for breakfast! Yummo! Oh, and ps, I was inspired by Keli Shreck who is a biscuit making foo! Thanks Keli!

Biscuits for two, but really I made them thinner, so I made about 12.

Ingredient	USvolume	US weight	Metric weight
All-purpose flour	2   1/4 cups	10   1/8 oz	285   g
Salt	3/4   tsp	1/8   oz	4-5   g
Sugar	1   tsp	5/8   oz	18   g
Baking   powder	4   tsp	5/8   oz	19   g
Butter,   very cold	1/3   cup	2   5/8 oz	75   g
Milk,   very cold	1   cup	8   oz	225   g

1. Preheat oven to 450°
2. Place flour, salt, sugar and baking powder in food processor and pulse for a few seconds to combine.
3. Cut butter into small pieces and add to food processor. Pulse half a dozen times and check for the size of the butter pieces. Repeat if necessary until the butter is in pieces roughly the size of peas.
4.  Put flour mixture in a mixing bowl and add the cold milk. Toss together gently until barely combined. I use the little white plastic tool in the picture to lift the dough from the side of the bowl and dump it on top of the rest of the dough.
5. As soon as the dough holds together, turn it out on a lightly floured counter. Gently “knead” the dough a few strokes until it is a mostly a cohesive ball. (Click here for a close-up of what the dough looks like before kneading. Here’s the after shot.)
6. Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles, you should get ~6, and place on a parchment lined cookie sheet. (See note about leftover dough.)
7. Bake at 450° for 8-10 minutes. Butter and eat while still warm.

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