- 2 cups unbleached or all-purpose flour
- 3/4 tsp salt
- 1 tbsp baking powder
- 3 tbsp cold butter or margarine, cut into small chunks
- 3/4 cup milk
Preheat the oven to 450 degrees. Mix the flour, salt, and baking powder into a medium bowl. Scatter the butter over the flour mixture. Using a pastry blender or fork, cut the butter into the flour mixture until it resembles the texture of cornmeal. Add the milk. Stir quickly just to bind into a light, soft dough.
Turn the dough onto a lightly floured work surface. Knead it gently for no more than 30 seconds. Pat to a 1/2″ thickness. With a floured 2″ cookie cutter or rim of a juice glass, cut out 12 biscuits. Place them several inches apart on an ungreased baking sheet.
Bake for 10-12 minutes or until lightly browned. Serve warm.
12 servings
Note: You can substitute buttermilk for the milk for a buttermilk biscuit.
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Adapted from Homestyle Cooking Made Healthy by Jeanne Jones