Recipe by Samantha Seneviratne for New York Times | photo credit: Craig Lee for The New York Times
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 10 tbsp cold unsalted butter
- 3/4 cup whole milk (add 1-2 tablespoons if needed)
Heat the oven to 400 degrees. Line a rimmed baking sheetwith parchment paper. In a large bowl, whisk together flour, baking powder,salt and sugar. Using a pastry blender or two knives, cut the butter into theflour mixture until it is the texture of coarse meal with some pea-size pieces.
Using a fork, stir in the milk until just evenly moistened,adding up to 2 more tablespoons, if necessary, but stopping before the doughgets too wet. Scoop the dough into 8 rough mounds (about 1/3-cup each) andplace them on the prepared sheets. Bake the biscuits until golden brown and atoothpick inserted into the center comes out with moist crumbs attached, about20 minutes. Serve warm or at room temperature.