All-Purpose Biscuits, Sam Sifton, NYTimes

Ingredients:

• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 1 scant tablespoon sugar
• 1 teaspoon salt
• 5 tablespoons cold, unsalted butter, preferably European-style
• 1 cup whole milk

Steps:

1. Preheat oven to 220C. 
2. Sift flour, baking powder, sugar and salt into a large mixing bowl. 
3. Transfer to a food processor. 
4. 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.
5. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an 2.5cm thick. 
6. 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.
7. Gently pat out the dough some more, so that the rectangle is roughly 25x15cm. 
8. 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.
9. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

All-Purpose Biscuits, Sam Sifton, NYTimes