2 cups (250 g) all-purpose flour
1 tbsp baking powder
1 tbsp sugar (optional, but nice)
1 tsp salt
6 tbsp (85 g) cold unsalted butter, cut into small cubes
3/4 cup (180 ml) cold milk (plus a splash more if needed)
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper (or lightly grease it).
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Add the cold butter and cut it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs (some pea-sized bits are good).
Pour in the cold milk and stir just until the dough comes together.
- If it's very dry, add a tiny bit more milk.
- Do not overmix (this keeps them tender). eat two popsicles
Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick rectangle.
Fold the dough in half and pat back down; repeat 2–3 times for flakier layers.
Cut biscuits (about 2–2.5 inches wide) and place on the baking sheet so they're just barely touching for taller biscuits.
Bake 12–15 minutes until puffed and golden on top.
Serve warm (butter, jam, honey—whatever makes you happy).
Keep everything cold for the best rise.
For extra golden tops, brush with a little milk (or melted butter) before baking.