Feathery light and flaky baking powder biscuits are a perfect accompaniment to any meal. The crunchy outer layer compliments the soft fluffy inner layer. Perfect served with a pat of butter and a drizzle of honey.
In a large bowl, combine flour, cornstarch, baking powder, sugar, and salt.
Cut in butter using a fork, your fingers, or pastry cutter until small chunks of butter are incorporated throughout. You can simply squish the butter with your thumb and index finger and toss with flour.
Drizzle milk while mixing with fork just until incorporated. Use the fork to press down while you mix.
Turn dough out on lightly floured counter. The dough will be shaggy. Gather dough together, pressing down to form a square about an inch in height. Don’t knead the dough.
Cut the square into four pieces and stack them together. It will be shaggy when stacking but don’t worry, it all comes together.
Use the palm of your hand to flatten the dough to a square about an 1 1/2” in height. If the dough is still shaggy, repeat cutting into four pieces and stacking. After shaping into a rectangle, grab your knife or dough scraper and cut off the rough edges. Place those edges on top of the dough square and lightly press down enough so they adhere while still maintaining that square shape. Those odd bits will create a crunchy and delicious topping. Now cut the dough into 6 pieces by slicing straight down and up. Don't slide the knife across or you will seal the edges.
Optional: Refrigerate or freeze (if you have room) for 10 minutes prior to baking to harden the butter for better layers. This step is optional but if your kitchen is warm, I highly recommend this step.
Place biscuits onto lined baking sheet. Bake for 20 minutes, but check at 15 because ovens vary.
Serve warm with butter and a drizzle of honey. Enjoy.
Light and Flaky Baking Powder Biscuits https://www.thegeneticchef.com/baking-powder-biscuits/