Fluffy biscuits

Basic Double-Recipe of Biscuits
Makes about 18 (2-1/2 inch) biscuits

This biscuit recipe comes together quickly. Though not as flaky as cutting the butter into the flour mixture by hand, the biscuits are still quite tender and fluffy.

Ingredients:
3-1/2 cups all-purpose flour, plus extra for rolling
1 teaspoon salt
2 tablespoons baking powder
10 tablespoons unsalted butter, chilled, cut into 10 pieces, plus extra for brushing
1-1/2 cups milk

Directions:
1. Preheat oven to 450 degrees F. In a food processor, whir together the flour, salt and baking powder. Sprinkle the chunks of butter over the top, then pulse the mixture until it resembles a coarse meal. Pour this into a bowl.

2. Make a well in the center of the flour mixture and pour in the milk. Bring the dough together using a fork. Turn the dough out onto a floured surface. Try to bring the mixture together quickly and without overworking it. Roll the dough until it is about 1/4-inch to 1/3-inch thick. Use a biscuit cutter or top of a glass to cut biscuit dough into rounds.

3. Place the rounds close together on an ungreased baking sheet. They should be close, but not touching. Bake 12 to 14 minutes. As soon as the biscuits are out of the oven, brush the tops with melted butter. Serve warm.



Sweetened Biscuits
Makes about 18 (2-1/2 inch) biscuits

These biscuits are great for mornings with jam or desserts.

Ingredients:
3-1/2 cups all-purpose flour, plus extra for rolling
2 teaspoons salt
2 tablespoons sugar
2 tablespoons baking powder
10 tablespoons unsalted butter, chilled, cut into 10 pieces, plus extra for brushing
1-1/2 cups milk

Directions:
Use the same method as for the basic biscuit recipe above.
http://www.sheknows.com/food-and-recipes/articles/807032/biscuit-recipes-how-to-make-fluffy-biscuits