World’s Best and Easiest Biscuits
- ¾ cup self-rising flour
- 1/3 cup 2% milk
- 3 T real butter, cold
Preheat oven to 425○
Place baking stone on middle oven rack.
Using pastry cutter, cut chunklets of butter into flour. Make a divot in the center of the butter/flour, stir milk into mixture using fork or small spoon.
Use knuckles to press into dough ball. Make sure to use all the flour in the bowl. DO NOT OVERWORK.
Turn dough ball onto board. Knead with flat hand, pushing down and folding four times (some extra flour may be needed). Then press into circle that is about an inch thick.
Cut biscuits and set side. Free-form last portions of dough into handmade biscuit.
Place one sheet of parchment paper on the bread stone, then the biscuits. Bake for 20 minutes.
Biscuits should have a golden brown top with a noticeable browned bottom. When opened, should be flaky and wanting of your favorite topping.
Notes: Killer biscuits for sausage gravy.
Adjust next batch(s) and baking time as needed.