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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups all purpose flour (refrigerated)

  • 1

    T baking powder

  • 1

    tsp salt

  • cup unsalted cold butter cut into large pieces

  • 1

    cup milk.

  • If desired, add 3 T chopped fresh herbs such as parsley, chives or thyme.


Preheat oven to 425 degrees. Mix the dry ingredients well in a large mixing bowl. Cold ingredients are critical for these biscuits. Next add cold chunks of butter. Mix with fingers, making little crumbs. Leave some larger pieces of butter. Add milk and herbs. Mix with a fork to just moisten the flour. DO not overmix. Once the dough begins sticking together, stop mixing. Turn out on floured work surface. Gently knead it 10 times. Again be careful; handling the dough too much leads to tough, dry biscuits. Pat into a disk, about ¾” thick. Use a sharp cookie cutter to cut out biscuits. Place on parchment lined baking sheet. Melt a few T of butter and brush the tops. If desired, you can add additional dried herbs for more colour. And flavour. Bake at 425 for 5 minutes or until the biscuits are set and well risen. Then reduce heat to 350 and bake an additional 7-10 minutes.


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