These free-form biscuits are crispy on the outside, light on the inside, and are quick and easy to make.
INGREDIENTS | YIELDS 8–10 BISCUITS
- 1¾ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons (¾ stick) unsalted butter, cold
- 1½ cups cold milk
Line a baking sheet with parchment. In a large bowl, sift together cake flour, baking powder, and salt. Cut in butter until it is broken down into pea-sized pieces.
Make a well in the center of the flour mixture, and pour in 1 cup milk. Using a fork, blend the flour and milk until the dough just comes together.
Drop biscuits by heaping spoonfuls (about ¼ cup) 2″ apart on prepared pan. Set aside to rest 10–15 minutes. Preheat oven to 425°F.
Brush remaining milk generously onto biscuits, then bake 15–20 minutes, until golden brown. Turn pan halfway through baking to promote even browning.