Recipe and Photo Credit
Jennifer Hill
Bake Time
10-15 minYield
9 medium biscuitsRating
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
Loading...| 2 cups ROGERS ALL PURPOSE FLOUR | |
| 1 tbsp baking powder | |
| ½ tsp salt | |
| 1⁄3 cup butter | |
| ¾ cup milk |
The lightest, flakiest biscuits ever. Perfect for afternoon tea with whipped cream and jam. Equally delicious buttered and paired with so
| 1. | In a large bowl, whisk together flour, baking powder and salt. |
| 2. | Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. |
| 3. | Add milk, and stir just until moistened. |
| 4. | Turn dough onto clean, lightly floured surface and knead gently for 10 to 15 strokes. |
| 5. | Roll out to 1 inch thickness and use a biscuit cutter or a water glass to cut circles of desired size. |
| 6. | Transfer biscuits to an ungreased baking sheet and bake 10-15 minutes until golden (be sure to check at 10 minutes). |
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