Jade’s Homemade Biscuit Recipe

Ingredients

• 2 Cups Self-Rising Flour (500 mL)
• 1 Cup Cold Whole Milk (250 mL) or 2/3 cups of Buttermilk (the dough will generally be
  sticker and wetter if using buttermilk)
• 1 teaspoon baking powder
• 1/3 teaspoon salt
• 1 Tablespoon sugar
• 1/2 Cup butter (1/2 stick): must be kept cold in the fridge then diced into ¾” cubes and
  then kept cold & solid

(Very important as cold butter generates steam while baking, hence fluffy biscuits!)

Method

1. Preheat oven to 425 degrees. Place baking rack in the middle of the oven if possible.
2. In large mixing bowl, combine flour, baking powder, salt, and sugar.
3. With a pastry cutter or two butter knives (criss-cross), cut in butter until flour resembles coarse crumbs and butter pieces are the size of small beans.
4. Make a well in the middle of the flour mixture, pour in cold milk. Blend the mixture with a spatula until all ingredients are mixed. Do NOT overmix. Flour should be slightly wet and sticky.
5. Turn dough out onto lightly floured surface and knead for about 30 seconds, no more, otherwise the biscuits will be too tough.
6. Flatten or roll out to desired thickness (between 1” and 1.5”) using biscuit cutter or regular drinking glass, cut out rounds of dough. I use 2.5” diameter round cookie cutter.
7. Place on baking sheet that's either lined with parchment paper, a silicone mat or lightly sprayed with cooking spray. Biscuits should be placed shoulder-to-shoulder close to each other to prevent moisture loss during baking. If you prefer a crisper biscuit. Separate by ½-1” between biscuits.
8. Make slight indentation with your thumb in center of each biscuit, then brush with milk.
9. Bake for 10-15 minutes, or until lightly browned. Don’t overbake as the bottom will burn and dry out.