Makes 14 - 16 biscuits
(Wet ingredients)
255 grams butter
225 ml milk
*Some bread flour for folding the dough
(Dry ingredients)
540 grams flour
3 tsp baking powder
3 tbs granulated sugar
1.5/4 tsp salt
- Cut butter into small cubes and put them in the freezer for at least 10 minutes.
- Sift all dry ingredients into a bowl and transfer 2/3 of it into the processor.
- Add in chilled butter into the processor and pulse just about 7- 10 times.
- Add in the remaining dry ingredients and pulse about 10 - 13 times. Important to see more like a flour mixture before becoming like crumbs, so don't over mix!
- Transfer it into a bowl and add in milk and mix with a large fork quickly until it becomes a big lump.
- Using a rolling pin, shape a rectangular shape and fold the dough in half. Repeat this four times and cut it with a cookie cutter. For the second batch, don't roll it into a ball! Keep folding to make a rectangular shape and fold in half and cut it with a cookie cutter.
- Place biscuits next to each other, attached on a baking pan and bake about 13 minutes at 390 - 400 degrees.
Tips:
- When pulsing butter and dry (flour etc.), pulse 2/3 of flour and frozen butter about 7 - 10 times. Add in the remaining flour and pulse 10 - 13 times. Should be more flour before soboro.
- Lay the biscuit next to each other, attached place some mold next to the last one.
- When shaping the second and third dough, don't roll it to make a ball! Keep folding in half to shape it.
