Butter Biscuits

The perfect biscuit, in my mind, should have a golden brown crusty top and bottom and when you split it in half it should be soft and flaky and moist enough to absorb a pat of butter, which is absolutely necessary.

This recipe makes about 12 3-inch (7.5 cm) biscuits.

INGREDIENTS:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 tablespoon granulated white sugar (optional)
1/2 cup cold salted butter, cut into small pieces
3/4 cup milk
1 large egg, lightly beaten

Topping:
1 large egg, lightly beaten with 1 tablespoon milk


DIRECTIONS:
1. Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

2. In a large mixing bowl, sift or whisk together the flour, baking powder, salt and sugar. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs (use pastry blender, two knives, or fingertips). Add the milk and slightly beaten egg and stir until just combined. (The texture should be sticky, moist and lumpy.)

3. Place mixture on a lightly floured surface and knead the dough gently until it comes together and is a smooth dough.

4. Roll out dough to 1/2 inch thickness. Cut out biscuits with a lightly floured round cookie cutter (I use a tall drinking glass). Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture and bake for about 10 - 15 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack.

5. Serve warm with butter and your choice of jam or jelly =)