(Note: Oven temperatures can run differently. If your oven tends to run hot, bake at 425 degrees, but if your oven runs cooler, bake at 450 degrees).
Whisk together the dry ingredients. Cut the cold butter cubes into the flour mixture using a pastry cutter until mixture has a crumbly coarse texture.
Note: (You can use a food processor also, which works great; add the flour-butter mixture too another bowl before adding the milk).
Make a little well in center of mixture. Pour half of milk in and stir until the dough starts to come together; add the rest of the milk and mix until dough mixture forms a ball. Dough will be slightly wet and sticky.
Place a medium piece of waxed paper on a flat surface like your kitchen counter and sprinkle flour on it. Scrape the biscuit mixture out onto the waxed paper.
**I use wax paper because it makes the clean-up easier. :) Use your cutting board or table, if you wish.
Lightly dust your hands with flour. Dust the top of the dough mixture with flour and gently fold the dough over 5-6 times. Do not over work the dough. Gently pat the dough down to ¾ to 1 inch thick.
Cut biscuits out with a biscuit cutter dipped in flour; flouring the cutter after each cut. (Do not twist the biscuit cutter while cutting).
Place biscuits on a parchment lined baking sheet and bake for 10-15 minutes or until tops are golden brown; remove from oven last 3-5 minutes and brush with melted butter; return to oven to finish baking. Do not over bake.
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