Yield: 16 biscuits
| Measure | Ingredient |
|---|---|
| 2 cups | -minus |
| 1 tablespoon | All-Purpose Flour |
| ½ teaspoon | Salt |
| 2½ teaspoon | Baking Powder |
| ¼ cup | Cold Butter; cut in 4-5 pieces |
| ¾ cup | Cold Milk |
Heat the oven to 450øF. Combine the dry ingredients in a large shallow bowl, stirring with a wire whisk to be sure they are thoroughly combined. Using your fingertips or a pastry blender, work in the butter until the mixture is the texture of coarse cornmeal.
Make a well in the center and pour the milk in all at once. Stir the dough together as quickly as possible, using only 8-10 strokes, then turn out onto a lightly floured surface and knead 5-6 times, just until barely smooth. It should be soft but not sticky.
Gently roll or pat dough out ½" thick. Cut circles with a biscuit cutter or use a sharp knife to cut the dough into squares. Set them on an ungreased baking sheet, well separated for crisp biscuits, close together for soft-sided ones, and bake for 12-15 minutes, or until well-risen and brown. Serve hot from the oven.
Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA