- 3 cups (390 g) all-purpose flour
- 2 tablespoons baking powder
- 1 ½ tablespoons granulated sugar
- 1 teaspoon salt
- ⅔ cup (150 g) unsalted butter, cold and cut into pieces
- 1 cup (240 ml) whole milk, cold
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it with butter.
- Stir the flour, salt, sugar, and baking powder together with a whisk until very well combined.
- Use a pastry blender or fingertips to cut the butter into the flour mixture until looks like coarse crumbs.
- Add the milk and mix just until combined and the mixture holds together. Do not overmix as this will cause tough biscuits that do not rise.
- Turn the dough out onto a clean work surface and gently press it together 4-5 times. The dough shouldn’t be sticky but will be soft and elastic. Too much kneading will toughen the biscuits.
- Use a rolling pin to roll the dough into ½-¾-inch thickness. Dip a 2-inch round cutter in flour and cut biscuits by pressing straight down. Avoid twisting the cutter because this will inhibit the rise. Space the cuts as close together as possible so minimize scraps.
- Arrange the biscuits on the prepare baking sheet. Place them nearly touching for a higher rise with softer sides. Or space them farther apart for crusty sides.
- Bake for 10-12 minutes until the tops are golden brown and the sides are almost white. The interiors will still be moist but will continue to cook after they are removed from the oven.
- Brush the tops with melted butter if desired then transfer to a wire rack to cool slightly. Biscuits are best served warm.