Biscuits

how to make Biscuits. A perfect biscuit should have a golden brown crusty top and bottom and when you split it in half it should be soft and flaky and moist enough to absorb a pat of butter, which is absolutely necessary. These biscuits fill that bill perfectly. These biscuits come together in no time and are delicious with any meal of the day. Serve them for breakfast with country ham and gravy, use them to make a sandwich for lunch, or pair them with crispy fried chicken at dinner. This recipe is easily doubled.

Ingredients

• 2 1/2 cup All purpose flour   or Maida
• 1/2 tsp salt
• 1/2 cup butter
• 3/4 cup of milk
• 2 eggs 
• 2 1/2 tsp of Baking pd

Position a rack in the center of the oven and heat the oven to 375°F. Chill a food processor blade and bowl as well as a large mixing bowl. Line a cookie sheet with parchment.

Pulse the flour, baking powder, and salt in the food processor until combined.
Add the cold butter and process with ten 1-second pulses; the butter should be the size of small peas. Transfer the mixture to the chilled mixing bowl.
Add the milk and egg, moving your hand, with fingers apart, in circles to incorporate it into the dry ingredients. The dough is mixed when it just barely comes together.
Transfer the dough to a lightly floured work surface.
 Pat and roll it into a 1-inch-thick square. 
Using a floured 2-1/2-inch round biscuit cutter, cut out as many biscuits as you can, dipping the cutter in flour between cuts to prevent sticking and making sure to lift the cutter straight up, without twisting.
 Arrange the biscuits on the parchment-lined sheet so they touch.
Gently gather the remaining dough scraps and press them into a 1-inch-thick rectangle. Cut out as many biscuits as you can and arrange them on the sheet, snug against the others. 
You should have 6 or 7 biscuits.
Brush the tops of the biscuits with egg and bake until golden-brown, 20 to 25 minutes. Remove from the oven and brush with the melted butter. Serve warm.