Salted butter biscuits

Method

1. Start. Whisk dry ingredients thoroughly so the salt and leavener disperse.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
2. Then. Rub in cold butter to pea-size pieces; stir in milk only until shaggy.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
3. Finish. Pat 1-inch thick, cut straight down, and bake 13–16 minutes.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.