Ingredients

• 2 cups Unbleached White Fine Pastry Flour (272 g)
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 1 Tbsp Sugar (14 g)
• 6 Tbsp Butter + 2 Tbsp, melted, for brushing (113 g)
• ¾ cup Milk (168 mL)

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together (it may not be necessary to use all the milk). Dough will be wet and sticky.
3. Turn dough out onto a generously floured surface and knead 15 times. Gently roll or pat dough to 1 to 1-1/2 inch thick. Cut biscuits with a 3-inch biscuit cutter or wide-mouthed drinking glass. Gently re-roll the dough scraps and cut remaining biscuits. Place biscuits on the prepared baking sheet.
4. Brush tops of biscuits with melted butter. Bake 12-15 minutes or until golden brown.