How to make FLUFFY BISCUITS

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.5 teaspoon Salt (fine sea salt)
• 1 tablespoon Granulated Sugar
• 2 teaspoons Baking Powder
• 4 tablespoons Unsalted Butter (cold, cut into pea‑sized pieces)
• 0.75 cup Cold Milk (whole milk preferred)

Instructions

1. Combine dry ingredients

   Add 2 cups flour, 0.5 tsp salt, 1 tbsp sugar, and 2 tsp baking powder to a mixing bowl and stir until evenly distributed.

   Time: PT2M

2. Incorporate butter

   Add the cold butter pieces to the flour mixture and use a pastry cutter (or two forks) to cut the butter until pea‑sized pieces are visible throughout.

   Time: PT3M

3. Add milk and bring together

   Pour 3/4 cup cold milk over the mixture and gently combine with a fork until the dough just comes together; do not overmix.

   Time: PT2M

4. Create layers (folding)

   Turn the dough onto a lightly floured surface, gently pat into a rough square, divide into four equal pieces, stack them, pat again, and repeat the stacking‑and‑patting process once more to build flaky layers.

   Time: PT5M

5. Shape and cut biscuits

   Flatten the layered dough to about 1‑inch thickness, dust the surface with a little flour, and cut out biscuits with a cutter or a glass. Gather scraps, re‑stack, and cut more biscuits.

   Time: PT2M

6. Bake

   Place the biscuits on a baking sheet, bake in a pre‑heated oven at 450°F (230°C) for 14 minutes until golden and puffy.

   Time: PT14M

   Temperature: 450°F

7. Finish and serve

   Remove biscuits, brush the tops with melted butter while still warm, and serve immediately with butter, honey, jam, or sausage gravy.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

4 g

Carbohydrates

22 g

Fat

8 g

Fiber

1 g