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Ingredients

• 6 cups of flour, all purpose
• 3 Tbsp of baking powder
• 1 ½ tsp salt
• 1 ½ cups unsalted butter, cold and diced
• 2 ½ cups of milk

Instructions

1. Preheat the oven to 450 degrees F (if baking now).
2. Mix the flour, baking powder, and salt in a kitchen stand mixer. Add in the cold, diced butter and mix until the butter works into the dry ingredients a bit. The coarseness of the texture should be nearly that of peas. Slowly add the milk while the mixer is running.
3. Turn dough out onto a floured work surface. Knead the dough a bit so it all pulls together in a ball. Roll the dough out into a rectangle, fold into thirds, and roll out again to rectangle. Repeat a few times. Finally roll out the dough to about a ¼ inch thickness. Cut off the edges of the dough to allow the layer to rise well in baking. Then cut the biscuits into shapes. I usually cut them into squares with a pastry knife/bench scraper.
4. Bake as many now as you like for about 12 minutes.
5. If freezing for later, place the biscuits on a baking sheet lined with silpat, wax paper, or parchment paper. Flash freeze the biscuits and then place them in freezer storage for up to 3 months. When ready to eat, allow the biscuits to thaw at least 30 minutes before baking in the oven preheated to 450 degrees F for 12-15 minutes.
6. Tip: I usually take biscuits out the night before we are going to eat them and let them thaw in the fridge overnight.

Nutrition

Calories

5643 cal

Fat

304 g

Carbs

626 g

Protein

100 g

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