2 1/4 c (285 g) flour
3/4 Tsp (4-5 g) salt
1 Tsp sugar
4 Tsp (17 g) baking powder
1/3 c (75 g) butter, cold, cut in cubes
1 cup milk, skim is fine
Preheat oven to 450° F.
Roll or pat dough into a rectangle. Fold one side into the centre, then the other. Turn the folded dough so the long side is facing you. Repeat the folding process two more times. Use the minimum amount of flour on the bench to keep the dough from sticking. Do not flour the top that you are folding onto. Gently roll the dough until it is 1″ thick.
Use a 2″ cutter. Press down but do not twist. Twisting the cutter seals the edges and stops the dough from rising. Gently pat together scraps. and cut out. They will be a little tougher.
Bake 8 to 10 minutes, until the tops are golden. Place on a cooling rack and enjoy warm. They are best eaten the same day. Keep any that are left in a sealed container.
Baked biscuits freeze well. When completely cool, wrap well in plastic wrap.