This will be the last classic flaky southern biscuit recipe you will need. Made with unbleached flour, milk, and real butter, these little bites of heaven will take you back to grandma's table.
Course: Bread, Breakfast
Keyword: biscuits, bread, southern classic
2cunbleached all purposed flourmore for rolling
3/4cwhole milkchilled in the freezer
1/2cbutter (more for brushing)chilled and cubed
Preheat oven to 400 degrees and place cubed butter and measure milk in the freezer.
Blend flour, sugar, salt, and baking powder and soda in a mixing bowl and set aside.
Remove chilled butter from the freezer and add to the dry mix. Using a pastry cutter, cut the cold butter into the flour making a coarse ground consistency.
Add the milk and work into the flour to form a soft crumbly dough. Pour out onto a floured surface and knead into a 5-6 inch rectangle. Fold in half and knead a total of 3 times ending with the same rectangle. (See the picture diagram above.)
Roll with a rolling pin and cut about 6-8 biscuits using a 3-inch biscuit cutter or the mouth of a juice glass. Reknead and roll the remaining dough then cut out last biscuits.
Brush with melted butter and bake for 11-14 minutes. Edges should be golden brown.