Preheat the oven to 400º F

You need tiny pieces of butter in the dough to melt and keep the layers distinct.
The water in the butter becomes steam that helps loft the biscuit.

Ingredients:

4 cups all purpose flour

2 Tbsp baking powder

2 tsp salt

1 cup FROZEN butter

1 ½ cups milk

a sprinkle of two of coarse salt and pepper

Optional:

any aromatic herbs or spices

that will complement the meal

Makes 8-10 large biscuits

Method:

Whisk the flour, baking powder and salt together until evenly mixed.

Shred the frozen butter through the large holes of a box grater directly into the dry ingredients. Toss gently until the butter shards are spread evenly throughout.

Pour the milk into the flour mixture and stir with a wooden spoon upside down to form a dough mass. (The handle of the spoon is gentler on the dough.)

    Fold the dough over a few times until all the ingredients come together. If necessary, add a bit more milk to help gather up any stray flour. (This will strengthen the dough a bit, but not enough to toughen the biscuits. It also helps to form a crisp crust.)

Pat the dough out on a lightly floured cutting board in a loose round shape. Cut into wedges and place on a baking sheet. Sprinkle with salt and pepper

Bake for 15 minutes, or until they turn a golden brown.

Source: Michael Smith in the Kitchen column in The Globe and Mail, Feb 13, 2008