• Unbleached White Fine Pastry Flour | 101888 | 2 cups (272 g)
• Baking Powder | 62606 | 1 Tbsp
• Salt | - | 1 tsp
• Sugar | - | 1 Tbsp (14 g)
• Butter + melted butter for brushing | - | 6 Tbsp + 2 Tbsp (113 g)
• Milk | - | ¾ cup (168 mL)

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut in butter with a pastry blender until the mixture resembles coarse crumbs.
3. Slowly add milk and stir until dough just comes together (it may not be necessary to use all the milk). Dough will be wet and sticky.
4. Turn dough out onto a generously floured surface and knead 15 times. Gently roll or pat dough to 1 to 1-1/2 inch thick.
5. Cut biscuits with a 3-inch biscuit cutter or wide-mouthed drinking glass. Gently re-roll the dough scraps and cut remaining biscuits. Place biscuits on the prepared baking sheet.
6. Brush tops of biscuits with melted butter. Bake 12-15 minutes or until golden brown.

**1. Cut Straight Down**
1. Use a sharp biscuit cutter and press straight down without twisting. Twisting can seal the edges, preventing the biscuits from rising properly.

**2. Keep Everything Cold**
1. Use cold butter or lard straight from the fridge. Cold fats ensure flaky layers as they melt during baking.
2. Chill your mixing bowl and flour if your kitchen is warm.

**3. Don’t Overwork the Dough**
1. Mix the ingredients just until combined. Overmixing can over-develop the gluten, resulting in tough biscuits.