2 cups (250g) All-purpose flour
1 Tbsp Baking powder
1 Tbsp Granulated sugar
1 tsp Salt
6 Tbsp Unsalted Butter (ideally European butter)
3/4 cup (177mL) Whole Milk, Buttermilk, or 2% milk

1. Chill butter in freezer 10-20 min prior to starting.
2. Preheat over to 425°F (218°C). Line baking sheet with nonstick parchment paper. Set aside
3. Combine flour (2 cups), baking powder (1 Tbsp), sugar (1 Tbsp), and salt (1 tsp) in a large bowl. Mix well and set aside.
4. Remove butter (6 Tbsp) from freezer and either cut with pastry cutter or grate butter into flour mixture and stir.
5. Combine until mixture resembles coarse crumbs.
6. Add milk or buttermilk (3/4 cup) to mixture and stir with wooden spoon or spatula. DO NOT over-work the dough!
7. Transfer dough to well floured surface and use hands to gently work the dough. If the dough is too sticky, add flour until manageable. DO NOT over-work the dough.
8. Once cohesive, fold over itself in half, rotate 90° fold again, repeating 5-6 times. DO NOT over-work the dough.
9. Using hands, flatten to roughly 1" thick and dust 2 3/4" biscuit cutter with flour.
10. Making close cuts, use the cutter to cut biscuits and place as many as can fit on baking sheet 1/2" apart.
11. Gently rework any leftover dough and cut as many biscuits as the leftover dough will make.
12. Bake 425°F (218°C) for 12 minutes or until tops are golden brown.
13. Optional: Brush melted salted butter immediately after removing from oven.
14. Enjoy!





Credit: Sam Merritt
https://sugarspunrun.com/easy-homemade-biscuits/#recipe