Instructions

• Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together 2 cups all-purpose flour (spooned and leveled), 1 tablespoon baking powder, 1 tablespoon cane sugar, and 1 teaspoon sea salt.
• Grate ½ cup (1 stick) frozen unsalted butter on the large holes of a box grater. Add the grated butter to the flour mixture, toss to coat, then use your fingertips to rub the butter into the flour until the mixture resembles a coarse meal. Work quickly so the butter stays cold.
• Pour in ¾ cup whole milk or buttermilk and stir with a wooden spoon until a shaggy dough forms. Use your hands to gently knead the dough in the bowl just until any remaining dry flour is incorporated and the dough holds together.
• Turn the dough out onto a lightly floured work surface. Pat or roll the dough into a ½-inch-thick rectangle. Fold the rectangle into thirds (like a letter), then pat or roll it back out to a ½-inch thickness. Rotate the dough a quarter turn and repeat the fold-and-pat step three more times (for a total of four folds), dusting the surface with a little additional flour only if the dough sticks. After the fourth fold, pat or roll the dough one final time to a ½-inch-thick rectangle.
• Use a 3-inch biscuit cutter to cut out 6 biscuits, pressing straight down without twisting. Re-roll the scraps as necessary and cut additional biscuits if possible. Place the biscuits on the prepared baking sheet.
• Bake for 14 to 16 minutes, or until the tops are golden brown. Let the biscuits cool on the baking sheet for 5 minutes before serving.