- Mix dry ingredients. Cut fat into mixture using a pastry blender or 2 knives. Fork in the milk. Only stir enough to get the dough uniform! Roll out and cut with a glass dipped in flour (or you can make rounds by hand), approximately 1 inch thick.
- Bake at 425 degrees on ungreased baking sheet or stone for 13-15 minutes (parchment paper works great).
Gluten-free: Use the same directions and proportions but with a gluten-free flour blend. It works! The only one I’ve tested is my homemade blend, found here.
Soaked: Cut fat into flour and mix with cultured buttermilk or yogurt. Leave on counter overnight, then sprinkle the baking powder andover the top and fold in as thoroughly as possible yet with as few strokes as possible. The key to flaky biscuits is less handling.