Golden Crusted Fluffy Biscuits

Golden Crusted Fluffy Biscuits 2 cups flour (10 oz by weight) 1 tsp sugar 1 tbsp baking powder 1 tsp sea salt or kosher salt 8 tbsp cold butter 2/3 cup milk + 2 tbsp cream, or 3/4 cup milk if you don't have the cream lying around Preheat oven to 425 degrees F. If you have a food processor, place the flour, sugar, baking powder, and salt in the bowl and aerate it by pulsing a few times. Dice your butter up into small cubes and throw it in the food processor. Pulse about 10 times until you see little pea sized bits of butter in the mixture. If you don’t have a food processor, sift all the ingredients into a bowl and whisk to combine. Use a pastry blender or strong fork to cut the butter into the flour mixture. Place your flour butter mixture into a wide bowl, and make a well at the center. Add about 1/3 of the milk/cream at a time, and knead the dough with a large strong fork, pushing the flour from the sides into the middle. Repeat with the other 2/3rds of milk, making sure not to overwork the dough. Once the milk is incorporated into the flour, the dough shouldn’t be too sticky and you can knead it with your hands. Dump the dough onto the counter and knead until it comes together and is consistent/smooth enough to be rolled out. VERY IMPORTANT: Do not overwork the dough. Your biscuits will be tough if you do. It’s okay if it’s a little bit shaggy. Roll the dough out with a rolling pin to about 1/3 inch thick. Use a biscuit cutter or a teacup to cut out little rounds, place on a sheet pan, and bake for 12-15 minutes until golden brown. Enjoy your biscuits! And just a little note, your biscuits should be golden and crusty on the top and bottom, and fluffy in the middle. If the biscuits seem tough at all, this is an indication that the dough was overworked. Next time, try to use a lighter hand.