Ingredients
â–¢ 2 cups all purpose flour
â–¢ 1 Tablespoon baking powder
â–¢ 1 Tablespoon granulated sugar
â–¢ 1 teaspoon salt
â–¢ 6 Tablespoons unsalted butter very cold
â–¢ 3/4 cup whole milk, buttermilk or 2% milk will also work
Recommended Equipment
Box Grater
Drinking glass
Instructions
Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
Remove your butter from the refrigerator and use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
Combine the grated butter until the mixture resembles coarse crumbs.
Add milk, use a wooden spoon or spatula to stir until combined being careful not to overwork the dough.
Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Once the dough is ready, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but not overworking the dough.
Use your hands to flatten the dough to 1" thick and lightly dust a round drinking glass with flour.
DO NOT USE A ROLLING PIN
Making close cuts, press the drinking glass straight down into the dough and drop the biscuit onto your prepared baking sheet.
Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet.
Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at 6 - 12 biscuits. ( depending on the size of the drinking glass)
Bake on 425F for 12-16 minutes or until tops are beginning to just turn lightly golden brown.
Top with melted salted butter immediately after removing from oven. Serve warm and enjoy.