These homemade biscuits are buttery, flaky, and made from scratch in just about 30 minutes. Perfect to serve for breakfast with eggs, or some butter and jam but absolutely perfect with soups in winter.
In a bowl combine the flour, baking powder, baking soda, salt, and sugar
Then add the chilled, cubed butter. Tip - It is very important that the butter is chilled thoroughly. If necessary, place the butter in the freeze for 10 minutes.
Using a pastry blender or fork cut the butter into the flour until it resembles coarse bread crumb consistency.Tip - you can also grate the butter with a box grater. Alternatively, you can also use a food processor. Use short pulses and don't do too much in the processor. Finish it on the countertop.
Add the egg and combine well.
Then add the milk and combine well with a spoon or spatula. The mixture will still appear dry and crumbly and that's ok.
Bring the dough into a ball and transfer to a lightly floured surface.
Using a rolling pin, lightly roll the dough. Fold the dough onto itself bringing the two sides over the center, then the top and bottom sides into the middle as well. (see video) Do this once more or twice more to create more folds.
Then roll the dough again to about a ½ to ¾-inch thickness and using a 3-inch cookie cutter cut about 6 to 8 biscuits.