Biscuits

Ingredients

• 2 cups (260 g) all-purpose flour, spooned and leveled
• 5 teaspoons aluminum-free baking powder, leveled
• ¼ teaspoon baking soda
• 1 tablespoon sugar
• 1 teaspoon fine sea salt
• 6 tablespoons (85 g) cold butter
• ¾ cup plus 2 tablespoons (210 ml) whole milk or well-shaken buttermilk

Steps

• Heat the oven to 425°F (218°C). Set aside an oven-safe 10-inch or 12-inch skillet, preferably a cast-iron skillet. If you do not have a skillet, a standard rimmed baking sheet will work.
• In the bowl of a food processor, combine the flour, baking powder, baking soda, sugar, and salt. Pulse three to four times to mix.
• Cut the cold butter into small cubes or thin slices and scatter them evenly over the flour mixture. Pulse 5 to 7 times, just until the butter is broken down into tiny, distinct bits resembling coarse meal with a few pea-sized pieces remaining—see our photos and video for reference.
• Transfer to a large bowl. Make a well in the middle, then pour in the milk and stir gently with a fork or spatula just until a cohesive, shaggy dough forms and the flour is mostly hydrated.
• Transfer the dough onto a lightly floured work surface. Sprinkle a bit of additional flour over the top, and gently bring the dough together with your hands. If the dough feels overly sticky, dust it with an additional tablespoon of flour as needed.
• Without overworking the dough, gently pat it into a rough rectangle about ¾ inch thick. Fold the dough into thirds, bringing one short side over the center, then folding the opposite side over it like a letter. Rotate the dough 90 degrees. Repeat this patting and folding process two more times to create multiple flaky layers.
• Pat the dough down a final time into a rectangle ½ inch thick. Press a 3-inch round biscuit cutter straight down into the dough and lift it cleanly away. Do not twist the cutter (twisting pinches the edges of the dough together, sealing the pockets of fat and preventing the biscuits from rising properly).
• Place the biscuits in the prepared skillet (or on the baking sheet), arranging them close together to help them rise higher. Gently press the scraps together and use them to make more biscuits, but be careful not to overwork the dough, or the biscuits will be tough.
• Bake for 10 to 15 minutes, until the tops are deeply golden brown and the biscuits have risen tall. Serve warm from the oven.