Biscuits

Intro

Lovely Sunday breakfast item. Don’t overwork the dough!

Directions

1. Put butter in the freezer 30 minutes before preparation.
2. Preheat oven to
3. Mix the dry ingredients together (add any bonus seasoning here; cajun seasoning works well).
4. Grate the butter. Try to hold only the end of the butter, so as to not transfer as much body heat.
5. Add the grated butter to the dry mixture, and mix with a wooden spoon, gently, until combined.
6. Add the cold milk, and mix again until a rough dough forms.
7. Place dough on surface, and gently work the dough until it can be formed. This should require minimal effort.
8. Fold the dough over and onto itself 7 times, to make layers, then flatten until 1 inch thick. Do not use a rolling pin.
9. Cut out biscuits using a cutter, or a glass, or a can, or whatever you have! You should be able to make about 5 biscuits.
10. Reform the dough, refold it, and repeat. Biscuits should have a diameter of about 2.5 inches.
11. Bake until surface begins to show color; approximately 12 minutes.