- 4 cups flour
- 4 teaspoons baking powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 10 tablespoons cold salted butter , cut into cubes and rechilled
- 2 cups cold butter milk , or whole milk
- 2 tablespoons cold cream , optional
- 2 tablespoons melted butter , optional
Pre-heat oven to 450. Line a baking sheet with a silicone baking mat or parchment paper.
In a large bowl or the bowl of a food processor mix dry ingredients together until well combined.
Cut the butter into the flour mixture until it resembles a coarse meal (think stone ground grits) If using a food processor be carefull not to over mix.
Slowly incorporate the milk until just combined.
Turn the biscuit dough out onto a well floured surface. Pat dough into a rectangle about 3/4″-1″ thick. Fold your dough in half and press into a rectangle about 3/4-1 thick. Repeat this several times. This traps in air giving you those buttery layers you can pull apart. You need to work efficiently to keep the heat of your hands from melting the butter too soon.
Using a 2″ round cutter cut the biscuits pressing scraps of dough together and repeating the process until you run out of dough. (About 12 biscuits)
Place the biscuits onto your prepared baking sheet. Brush the tops lightly with cream and sprinkle with salt and pepper if desired.
Bake 10-13 minutes or until golden brown. Brush the tops with melted butter and allow to cool.
Keep in an airtight container at room temperature up to three days and reheat for 10 seconds in the microwave wrapped in a moist paper towel.