I had been baking sourdoughs for most of the past two years that I forgot how good simple fresh and hot baking powder biscuits could be with a meal - especially one that has gravy.

Servings:
4 large to 9 small biscuits
Preparation Time:
30 minutes

Tools

• medium mixing bowl
• kitchen scale or dry measuring cup
• liquid measuring cup
• measuring spoon
• whisk
• wooden spoon
• baking sheet or 8"x8" baking pan or 9" pie pan
• sheet of baking parchment
• cooling rack

Ingredients

• 250g (2 cups) bread flour (up to half whole wheat)
• 1 tbsp double acting baking powder
• 1 tsp kosher salt
• 1/2 stick unsalted butter or 1/4 cup shortening
• 175ml (3/4 cup) milk (non-fat to whole milk works)

Cooking Instructions

1. Place rack in middle of even and preheat to 450F.
2. Use the whisk to mix the flour, baking powder and salt in the mixing bowl.
3. Cut up the butter and pinch into the flour until it resembles a coarse cornmeal.
4. Slowly stir the milk into the flour with the wooden spoon.
5. Turn the dough out onto a lightly floured work surface and gently knead 3 or 4 times.
6. Gently press/pat out into a rectangle 1/2" to 3/4" thick.
7. Cut into 4, 6 or 9 biscuits and evenly space biscuits onto baking parchment in the pan.
8. Leave space between the biscuits for crispy sides and let them touch for fluffy sides.
9. Bake for 12 to 15 minutes then cool biscuits on wire rack couple minutes before serving.
10. Cool completely then bag and freeze biscuits for up to 2 months.

Source:
Grandma
Notes
You can stir in a little grated cheese, fresh herbs, toasted spices or ground nuts to the flour after working in the butter to give the biscuits a bit more flavour. One trick I learned from a friend was to put a bit of butter and hot chile powder in the pan under the biscuits to give them a bit of a bite.