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INGREDIENTS
2 cups all-purpose flour (plain flour)
1 tablespoon baking powder
2 teaspoons white granulated sugar
½ teaspoon cream of tartar
½ teaspoon salt
½ cup salted butter, cubed and chilled
2/3 cup milk
DIRECTIONS
Start by preheating your oven to 415 degrees Fahrenheit. Line a flat baking sheet with non-stick or parchment paper.
Combine the all-purpose flour, baking powder, sugar, cream of tartar and salt in a large bowl.
Using your hands or a butter knife, cut in the butter until the flour looks like coarse bread crumbs.
Do not become impatient and stop halfway – the crumbs need to be worked to a coarse consistency otherwise your outcome will be affected.
Slowly add your milk and mix with a fork until the dough comes together. You might not need all of your milk or you might need to add more. It depends on a lot of factors so make sure to check the consistency of your dough carefully.
Remove the dough from the bowl and place it on a lightly floured surface. Knead your dough until it is smooth and elastic, about 5-10 minutes.
Roll the dough until it is about ½ inch thick. Using a round cookie cutter cut 3-inch disks from the dough. You can combine the leftover dough, re-roll and re-cut it to get more biscuits.
Place the biscuits on the lined baking sheet, about 2 inches apart, and bake for 10-12 minutes or until fully risen and golden brown.
Serve immediately or allow them to cool and store them in an air-tight container.
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NOTES
These biscuits are best served fresh but can be stored in an airtight container at room temperature for 2-3 days. Simply reheat them in the oven and serve however you like.
These biscuits can be served as a savory or sweet items. Some ideas for a savory dish is to serve with crispy fried chicken pieces or a delicious gravy. To serve it as a sweet dish you can add whipped cream, jams, figs and even chocolate spread.
