Title: Country Biscuits
Categories: Bread Brunch
Yield: 8 Servings

2	c	Flour
1	tb	Baking powder
1/2	ts	Salt
1/2	c	Butter
3/4	c	Milk

Dough: Make sure that both the butter and milk are cold. In a food processor, pulse the flour, baking powder and salt until mixed. Cut butter into 1/2 inch chunks. Add to flour and pulse until the mixture resembles coarse meal with particles the size of peas and lentils, up to 30 times. Drizzle the milk evenly over the dry ingredients and pulse a few times, just until incorporated and the dough forms small clumps. Turn dough onto a work surface and knead once or twice to gather it into a mass; DO NOT overwork the dough. Gently pat the dough into a disk or rectangle, as needed. The dough can be made up to 2 hours ahead; wrap tightly and refrigerate.

Preparation: Preheat oven to 450. Remove dough from refrigerator and on a lightly floured surface, roll out the biscuit dough 3/4 inch thick. (Can just pat out using the plastic wrap that was on it in the refrigerator, then transfer it to a LIGHTLY floured surface then LIGHTLY dust the top with flour). Using a 3" biscuit cutter, cut out 5 biscuits as close together as possible. Press the cutter straight down; DON'T twist it. If the cutter sticks to the dough, dip it in flour between cuts. Gather the scraps into a ball, pat or roll out and cut out again. Repeat with the last scraps. Place on ungreased baking sheet. Can refrigerate till ready to bake. Bake in the middle of the oven for 15 minutes, or until golden brown. By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997

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