Small Batch Biscuits for Two
From aflavorjournal.com
22 min4–5 biscuits
Buttery, flaky biscuits made with whole milk instead of buttermilk; cold butter creates steam pockets for tender layers.
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| prepPreheat oven to 425°F / 220°C | ||||||
| prepLine a small baking sheet with parchment paper | ||||||
| 240 g all-purpose flour, plus extra for dusting and cutting | Whisk dry ingredients | Crumble in cold butter | Stir in milk until rough dough forms | Fold dough twice to create layers | Cut biscuits with floured cutter, place on sheet | Bake 425°F / 220°C, 12–14 min until golden |
| 1 tsp baking powder | ||||||
| 3/4 tsp kosher salt | ||||||
| 1 1/2 tsp granulated sugar | ||||||
| 3 tbsp cold unsalted butter | ||||||
| 120 ml cold whole milk | ||||||
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