Adapted from Thibeault’s Table

(Ann's blog post includes helpful pictures of how she forms biscuits for baking.)

2 cups of flour (I use half AP and half WW pastry flour)

1 Tablespoon of low sodium baking powder (I use Hain Featherweight)

1/2 cup unsalted butter

1 cup of milk or buttermilk

Note: If using buttermilk, add 1/2 teaspoon low sodium baking soda

Optional: Add a little sugar if you prefer sweet rather than savory.

Mix the flour with the baking powder. Cut in butter until it resembles coarse meal. (An easy way to cut the butter into the flour is to use a box grater. The large side of the grater makes the perfect size pieces of butter.) Stir milk into flour mixture. Mix quickly with fork just until dough starts to come together. Tip out onto lightly floured surface. (will look shaggy)   Using hands, gently pat mixture to flatten. Fold dough like an envelope. Turn and fold again.  Do this at least three to four times.  The dough is now ready to pat out. This whole step should only take 30 to 45 seconds.   Do not over-handle.  (Folding forms layers which makes for a very flaky biscuit).

Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet.  Using your thumb push a little dent into the middle of the biscuit. This helps the biscuit rise straight and prevents it from tipping over as it rises. Brush biscuits with a little milk or cream and bake for approximately 12 to 15 minutes at 450°F. For extra flavor and to keep the tops soft, dip the biscuits, top side down into melted butter after baking.

Note: Consider adding your favorite dried or fresh herbs or spices to the biscuit dough. Parsley, thyme, rosemary, chives, and freshly ground black pepper all contribute extra flavor.