Eureka! Fluffy Biscuits!

It only took 45 years of trying!

For some unknown reason, I took on the biscuit challenge this week.  All of my cooking life, my biscuits have been flat and tough.  But this week, after several tries (and realizing my baking powder had gone flat), ta-da!  Success!  Serve warm with just about anything.



Fluffy Biscuits

1 stick salted butter (not margarine), cold
1 t. sugar
1 t. salt
1 T. Watkins baking powder
2 cups unbleached all-purpose flour
1 cup evaporated milk

Mix dry ingredients in a flat bowl.  Cube butter into 1/2" pieces and dump on top of flour.  Using a fork or a pastry blender, work the butter into the flour until it forms pea-sized lumps.  Make a well in the center of the flour/butter mixture and add the milk, stirring until just mixed.  Turn onto floured board, dust top with flour, and gently turn and fold 6-10 times.  Gently pat flat until 3/4" thick, then cut with a knife.  Bake on a prepare cookie sheet at 425 degrees for 13-16 minutes.

Enjoy!