Ingredients
Method
Instructions
- Dice butter into 1/2 inch cubes and refrigerate until needed to ensure it stays cold.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until thoroughly combined.
- Add the cold diced butter to the flour mixture. Use a pastry blender or fork to cut the butter into the flour until the largest pieces are the size of peas.
- Pour in the half and half (minus 2 tablespoons) all at once. Stir with a wooden spoon or spatula until the dry ingredients are just moistened. Do not over-mix.
- Turn the dough out onto a floured surface. Pat into a rectangle, fold in half, and repeat. Pat into a final 5x10 inch rectangle about 3/4 inch thick.
- Dip a 2 1/2 inch round cutter in flour and cut out biscuits by pressing straight down without twisting. Re-roll scraps to finish the dough.
- Place biscuits 1 inch apart on a parchment-lined baking sheet. Bake at 450°F for 12-15 minutes until the tops are golden brown.
- Brush the tops of the hot biscuits with melted butter and let cool on a wire rack for 10 minutes before serving.
Notes
The key to a high rise is cutting straight down with the biscuit cutter and using very cold butter. Do not overwork the dough to keep the texture light and flaky.
