- 2 cups all-purpose flour (low-protein like White Lily, Martha White, or cake flour; can also try 1 ¾ cups flour and ¼ cup cornstarch) – sifted
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 8 tbsp salted butter, shortening, or some of both (cold and cubed)
- about 2/3 cup milk, buttermilk, or half-and-half
- 1 egg
Crack egg into measuring cup and beat slightly. Add milk to 1 cup. Beat egg and milk together. Combine dry ingredients. Cut in butter with pastry cutter, fork, 2 knives, or your fingers (wash hands in cold water first). When dough is fine and crumbly, make a well in the center and pour in milk/egg mixture. Stir lightly, only until blended (a little dry flour in the bottom can be working into the dough during the next step). Turn onto dry surface and pat to 1 inch thickness, working as little as possible. Cut very close together with biscuit cutter or drinking glass, pushing straight down without twisting (scraps can be pushed together and cut again, but will be slightly tougher). Place on ungreased baking pan, cake pan, or stone, sides barely touching. Bake 425 degrees for 8-11 minutes. Can brush with melted butter if desired. Makes 8-10.
Eat as many as you can hold; leftover are not nearly as soft and fluffy as fresh ones! Recipe can be increased to 3 cups flour, 2 tbsp baking powder, 1 tsp salt, 8 tbsp butter, ¼ cup sugar, and 1 cup milk, if needed.
The Soup Diva 