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Set the oven temperature to 425°F, or 220°C. Place parchment paper or a thin layer of butter on a baking sheet to line it.
Combine the salt, baking powder, and all-purpose flour in a large basin by sifting them together.
After the butter has cooled, crumble it into the dry ingredients. Incorporate the butter into the flour mixture using a pastry cutter or your hands until it reaches the consistency of coarse crumbs, retaining a few pea-sized bits of butter.
Pour the milk into the flour mixture after making a well in the middle. Gently combine the ingredients by stirring with a spatula or wooden spoon until a dough ball forms. The dough should have a small stickiness, so be cautious not to overmix.
Carefully transfer the dough to a floured surface and shape it into a rectangle that is one inch thick.
Form rounds out of the dough using a biscuit cutter dusted with flour or a glass; arrange them, one inch apart, on the baking sheet that has been preheated.
The ezoic
When you have used up all of the dough, gather the leftovers and gently press them together. Then, cut out additional circles.
Once the oven is hot, bake the biscuits for 12–15 minutes, or until they are cooked through and the tops are golden.
After the biscuits are finished, take them out of the oven and set them on a wire rack to cool for a little.
The ezoic
Warm it up and top it with honey, jam, butter, or whatever else you choose. Those buttery biscuits are sure to be a hit.
Keep any leftovers in an airtight container and let them sit at room temperature for no more than two days. However, these biscuits are truly at their finest when eaten the day they are baked. To reheat before serving, you can use the oven or microwave.
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