Biscuts

2 cups all-purpose flour, plus more for dusting Related - Magazine Preview: You Are Making Your Biscuits Wrong(July 24, 2011) 2 tablespoons baking powder 1 scant tablespoon sugar 1 teaspoon salt 5 tablespoons cold, unsalted butter, preferably European style 1 cup whole milk. 1. Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball. 2. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes. 3. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise. 4. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8. 2¼ cups cake flour, plus more for dusting Related - Magazine Preview: You Are Making Your Biscuits Wrong(July 24, 2011) 1 tablespoon baking powder 1 scant tablespoon sugar 1 teaspoon salt 3 tablespoons cold lard 3 tablespoons cold unsalted butter, preferably European style ¾ cup whole milk. 1. Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut lard and butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut lard and butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball. 2. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and pat it down again, as gently as you can. Repeat. Now gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise. 3. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes. Serves