Small Milk Biscuits with Cold Butter
Small American-style cut-out biscuits made with cold milk and butter, folded gently and baked until golden.
Ingredients
Dry Ingredients
- 2 Cups all-purpose flour Use for the base of the biscuits.
- 1 Tablespoon baking powder Acts as the leavening agent.
- 1 Tablespoon granulated sugar Adds a slight sweetness.
- 1 teaspoon salt Enhances the flavor.
Wet Ingredients
- 1/3 Cup salted butter (cold) Keep cold to create a flaky texture.
- 3/4 Cup milk Use cold milk for best results.
Instructions
- Preheat to 425°F and line a light-colored baking sheet. Mix flour, baking powder, sugar, and salt evenly.
- Cut cold butter into the dry mixture, leaving coarse crumbs and small butter pieces. Stir in the cold milk gradually with a fork to form a rough dough.
- Gather on a lightly floured surface and fold gently about 8–10 times at most, just until it holds together. Pat to approximately 3/4 inch thick.
- Cut 2-inch rounds with a straight downward press and lift. Bring scraps together gently to complete roughly 12 small biscuits. Arrange on the prepared sheet.
- Bake 12–15 minutes until golden and cooked through in the middle. Let stand 5 minutes before serving; cool leftovers before packing.
Notes
Yield assumes a small 2-inch cutter and dough about 3/4 inch thick. Handle gently and keep butter cold. The 5-minute serving rest is included in total time. Larger cutters change the count and baking needs.