Baking Powder Biscuits

For light and fluffy biscuits, make sure the butter is still cold in the dough when you put the biscuits into the hot oven. Steam rises from the butter as it melts, and that is what creates the fluffiness of the biscuits.  And never overwork the dough, or the biscuits will be tough.

Ingredients

3 c. flour
3 Tbs. sugar
1 Tbs. and 1 tsp. baking powder
1 tsp. salt
1/2 tsp. cream of tartar
3/4 c.  very cold butter
1 c. whole milk or buttermilk
1 egg

Directions

Preheat oven to 425°.  Line a baking sheet with parchment paper. 

In a large bowl, combine flour, baking powder, sugar, and salt. Use a whisk to thoroughly mix the ingredients, as it also lightens the flour.

Cut the butter into the flour using a pastry cutter or two table knives held together in your hand.  The butter should resemble coarse crumbs or small peas. 

In a small bowl, combine the milk and egg together.  Pour the mixture into the flour and stir the dough just until the ingredients are combined.  It is very important to not over mix the dough, or it will be tough. 

Turn the dough out onto a floured surface and bring the dough together with your hands.  If the dough is too sticky to work with, add a little more flour.  However, you want the dough to still have some stickiness to it for excellent biscuits.

Working quickly, but gently, with your hands, flatten out the dough. Fold the dough in half over itself and gently press the layers together.  Turn the dough a half turn. Fold the dough over itself again and gently press the layers together.  Repeat this process 5 times. 

Flatten the dough out with your hands until the dough is 1-inch thick.  Cut the dough with a biscuit cutter or a glass, lightly dusted in flour to keep the dough from sticking to the cutter. Do not twist the cutter. Instead, press the cutter straight down into the dough. Cut as many biscuits as you can.  Then, gently re-work the dough so you will get another biscuit or two from the dough.

Place the biscuits onto the prepared baking sheet, placing the biscuits close together. 

Bake for 12 minutes, or until the tops begin to turn a light golden brown color and the bottoms are browned. 

Brush the tops with melted butter.