Instructions:
Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using).
Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Add the Milk:
Pour the milk (or buttermilk) into the flour mixture. Stir until just combined, being careful not to overmix. The dough should be slightly sticky.
Knead the Dough:
Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together.
Roll Out and Cut the Biscuits:
Roll the dough out to about 1/2-inch thickness. Use a biscuit cutter or a round cookie cutter to cut out biscuits. Place the biscuits on the prepared baking sheet, leaving a bit of space between each one.
Prepare the Egg Wash (Optional):
If you want a shiny, golden top on your biscuits, beat the egg and brush the tops of the biscuits with the egg wash.
Bake the Biscuits:
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and puffed up.
Cool and Serve:
Remove the biscuits from the oven and let them cool slightly on a wire rack before serving.
Tips:
Cold Butter: Ensuring the butter is cold is key to creating flaky layers in the biscuits.
Do Not Overmix: Overmixing the dough can lead to tough biscuits. Mix until just combined.
Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes.
Variations:
Cheese Biscuits: Add 1/2 cup of shredded cheddar cheese to the dry ingredients for a cheesy twist.
Herb Biscuits: Mix in 1 tablespoon of chopped fresh herbs, such as chives or rosemary, for added flavor.
Enjoy your homemade biscuits fresh out of the oven, perfect with a pat of butter, jam, or as a side to your favorite meal!
