Makes 6 to 8 biscuits
This surprisingly approachable from-scratch recipe comes together quickly with ingredients you likely have on hand.
2 cups all-purpose flour, plus more for rolling out dough
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon salt
5 tablespoons cold butter, cut into dice-sized cubes
1 cup whole milk, cold
Preheat the oven to 425°F. In a large mixing bowl, combine flour, baking powder, sugar, and salt. Use a fork or pastry cutter to cut butter into the flour mixture until it resembles a coarse meal—with pea-sized and smaller pieces of butter. Add the milk and stir until the dough mostly comes together in a rough ball.
Turn the dough out onto a clean, well-floured work surface and press it into a rectangle about 10 inches by six inches and about an inch thick. Fold the dough in half and repeat the process twice—working the dough as little as possible to avoid overworking. Cover the dough with a clean kitchen towel and let rest for 30 minutes.
Use a floured biscuit cutter or drinking glass to cut the dough into six to eight biscuits pressing straight down and avoiding twisting when cutting (which can crimp the edges and prevent rising).
Transfer biscuits to a baking sheet and bake until golden brown, approximately 10 to 15 minutes.