Cookie Bookie

Biscuits

4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons salt
1 cup very cold butter cubed
1⅓ cups cold milk

Preheat the oven to 425F. 

In a large bowl, mix together flour, sugar, baking powder, and salt.

Add in the cubed butter to coat with flour. Using a pastry blender, work the butter into the flour until the butter pieces range in size from peas to almonds.

Using a silicone spatula, fold the milk into the flour mixture until most of the flour is moistened but the dough is still crumbly. (Don’t over mix it. It will come together in the next step.) Turn out onto a well-floured surface.

With floured hands, pat the dough to a 1-inch thick rectangle. Fold the dough in half. (A bench scraper or large spatula can be helpful here!) Cut the dough in half crosswise and stack the two halves on top of each other. Pat the dough into a rectangle again. Repeat folding, cutting, stacking, and patting 3 more times.

Roll the finished dough to about ¾ to 1-inch thickness and cut into square biscuits. Place on prepared baking sheet.

Bake for 20 minutes or until the tops and bottoms are golden brown. Immediately brush with melted butter.