Biscuits II
These quick biscuits need only five pantry ingredients and about half an hour from start to finish. The dough uses just a tablespoon of cold butter, cut in with a knife, and a double sifting of the dry ingredients keeps the rise even. Handling the dough lightly is the whole trick, and the scraps can be rolled again so nothing is wasted. They suit a tea table or a bowl of soup.
Instructions
Heat the oven to 200 °C (392 °F). Sift the flour, salt and baking powder together into a bowl, then sift them a second time so the baking powder is evenly spread.
Cut the cold butter into the dry mix with a knife until the mixture looks like fine breadcrumbs. Pour in the milk and stir just until a soft dough forms. Stop as soon as it comes together, because overmixing makes the biscuits tough.
Tip the dough onto a floured board and knead it gently until smooth. Roll it out to about ½ inch (1.3 cm) thick, then cut rounds with a small cutter and set them on a greased pan.
Gather the scraps into a ball, roll them out again and cut more biscuits. Bake for 15 minutes, until the tops are nicely browned. Move the biscuits to a wire rack and let them cool.
Make it personal.
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