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Preheat oven to 425F.
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Mix the dry ingredients
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Cut the butter into small pieces and add to the dry ingredients
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Cut in the butter with your fingertips or a pastry cutter
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Stir in the milk until just blended. Don’t work the mixture too much, the dough should be very moist.
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Sprinkle some flour on a dry board and dump out the dough
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Pat the dough gently out until it is about 12″ round
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Fold in half and pat out until it is a uniform, 1/2" to 3/4” thick
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Use a biscuit cutter and press straight down into the dough (don’t twist as that action can seal the edges)
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Place on cookie sheet spacing about 1/2" apart.
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Bake on the top rack of the oven for 10 to 12 minutes, until lightly browned on top.