Ingredients

 Dry Ingredients

• 2½ cups (315 g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 2 tbsp sugar (optional, for a slightly sweeter biscuit)

 Wet Ingredients

• ½ cup (115 g) cold unsalted butter, cubed
• ¾ cup (180 ml) cold milk
• 1 egg
• 1 tsp lemon zest (optional)

 For Brushing

• 1 egg yolk
• 1 tbsp milk

 Step-by-Step Instructions

 Prepare the Dough

•  In a large bowl, whisk together the flour, baking powder, salt, and sugar.
•  Add the cold butter cubes.
•  Rub the butter into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.

 Mix the Wet Ingredients

•  In a separate bowl, whisk together the milk, egg, and lemon zest.
•  Pour into the flour mixture.
•  Stir gently until a soft dough forms. Avoid overmixing.

 Shape the Dough

•  Lightly flour your work surface.
•  Turn out the dough and gently pat it into a 1-inch (2.5 cm) thick rectangle.
•  Fold it over 2–3 times to create flaky layers.
•  Pat it back to 1-inch thickness.

 Cut the Biscuits

•  Use a round biscuit cutter or glass to cut out circles.
•  Place the biscuits on a parchment-lined baking tray, leaving a little space between each one.

 Brush the Tops

•  Mix the egg yolk with 1 tablespoon of milk.
•  Brush the tops of the biscuits for a beautiful golden finish.

 Bake

•  Preheat the oven to 425°F (220°C).
•  Bake for 12–15 minutes, or until the tops are puffed and golden brown.

 Serve

•  Let the biscuits cool for 5 minutes.
•  Serve warm with butter, jam, honey, or your favorite spread.

 Tips

•  Keep the butter very cold for the flakiest texture.
•  Do not overwork the dough, or the biscuits may become dense.
•  Twist-free cuts help the biscuits rise evenly.
•  Bake immediately after cutting for the best rise.

Q & A

Q: Can I make the dough ahead of time?
 Yes. Refrigerate the prepared dough for up to 24 hours before baking.

Q: Can I freeze the biscuits?
 Absolutely. Freeze unbaked biscuits for up to 2 months and bake directly from frozen, adding 2–3 extra minutes.

Q: Why didn’t my biscuits rise well?
 Make sure your baking powder is fresh, your butter is cold, and avoid overmixing the dough.

 Servings & Nutrition

Servings: 10–12 biscuits

Approximate Nutrition (Per Biscuit):

•  Calories: 180
•  Carbohydrates: 22 g
•  Fat: 9 g
•  Protein: 4 g
•  Sugar: 2 g
•  Sodium: 180 mg