Perfect Biscuits

I usually begin by placing the 2 cups of milk into a large measuring cup or bowl, and then placing this into the freezer while I get the dry ingredients ready. That way it is VERY cold by the time you add it.

Preheat oven to 400 degrees F.

Mix flour, sugar, baking powder, and salt together. Cut in margarine. Then stir in milk. Knead 13-15 times- don’t play with the dough. Roll out until about 1 inch thick. Cut out and bake on an ungreased cookie sheet for 15 minutes.

Makes 12 (or so) very large biscuits. These freeze well.

NOTE: After the first roll-out, I often bunch the dough together and roll it out again. This will give you a total of 18 or so biscuits. The biscuits from the second roll-out are not usually as fluffy, but they still taste great! Alternatively, you could just take the pieces of dough from in between the cut-out biscuits, place them on a pan and cook them up. Or pat the extra dough into rounded shapes- like a drop biscuit. They may not look as pretty as the first biscuits, but these “nubbins” can be just as tasty. I hate to waste dough, especially when it is this good.