needs.
- 9 ounces flour (a scant 2 cups).
- 2 teaspoons baking powder.
- 1 teaspoon salt.
- 3 ounces chilled butter, diced.
- 6 ounces.
directions.
- Set a mixing bowl on a scale and pour out the flour. Add the baking powder (pressed through a strainer if it’s pebbly) and salt. Weigh out the butter. Rub and pinch the butter into the flour so that the butter is well distributed and in fragments and small chunks, the largest of which are not bigger than peas. Pour in 6 ounces of milk and combine just until a dough is formed (you will see distinct whole chunks of butter in the dough). Form into a 4-inch-by-6-inch rectangle, wrap in plastic, and refrigerate for at least an hour.
- Unwrap the dough and dust it with flour. Roll out the dough to about three times its size on a floured counter, board, or plastic wrap, maintaining the rectangular shape. Fold it into thirds and roll it out again (it will be more resistant and springy now). Fold it in thirds again, press it down firmly, wrap it in the plastic wrap, and refrigerate it for at least an hour or until thoroughly chilled. Repeat the procedure again. The dough is now ready to be rolled out to 1/2 inch thick and cut, or it can be folded in thirds, refrigerated, and rolled out again one more time for a total of six folds, or turns.
- Cut the dough into squares or, if you like, into rounds with a ring cutter or a glass. Bake at 350°F/177°C until done, 20 to 30 minutes.
yield: 4 to 6 biscuits.
recipe by Michael Ruhlman.
