This recipe comes from The Joy of Baking.
- 195g all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine kosher salt, or table salt
- 1 tablespoon granulated white sugar optional
- 6 tablespoons (85g) cold unsalted butter cut into chunks
- 160ml cold milk
- Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.
- In a large mixing bowl, sift or whisk together the flour, baking powder, salt, and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use a pastry blender, two knives, or fingertips). Add the milk, all at once, and stir with a fork until the dough comes together and all the flour is moistened (the texture should be sticky, shaggy, and moist).
- Using your fork or a cookie scoop, drop 6 mounds (1/3 cup each (75 grams)) onto your baking sheet. You can smooth the top and sides of the biscuits or leave them shaggy. Bake for about 16 to 20 minutes or until golden brown. Remove from oven and place on a wire rack. Serve warm or at room temperature with butter and/or jam.
10 August 2023: I made these using 4 tablespoons unsalted butter and 2 tablespoons salted European-style butter, and only 1 teaspoon of sugar. Left them shaggy, did not form them. Baked on rack 3 on a cookie sheet lined with a silicone pad. They took 18-19 minutes to brown to our liking.