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Add the milk (or buttermilk) to the mixed flour. Be cautious not to overmix; stir until barely mixed. Slightly sticky dough is the desired consistency.
Toss the dough:
Slightly dust a surface with flour and transfer the dough onto it. To bring the dough together, gently knead it a couple of times.
Pat the biscuits out and slice them:
Impress a 1/2-inch thickness onto the dough by rolling it out. For biscuits, a biscuit cutter or a round cookie cutter can do the trick. Carefully arrange the biscuits on the baking sheet that has been preheated, being sure to leave some space between them.
The egg wash might be prepared if desired.
Before baking the biscuits, whip the egg to get a glossy, golden coating:
The biscuits should be puffy and golden brown after 12 to 15 minutes in a preheated oven.
Once cooled, serve.
Take the biscuits out of the oven and set them on a wire rack to cool for a while before you eat them.
Some pointers:
To get flaky layers in the biscuits, make sure the butter is cool.
Avoid Tough Biscuits by Not Overmixing the Dough. Blend just until barely mixed.
An alternative to buttermilk, which may be prepared by combining 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and allowing it to steep for 5 minutes, is available.
Different kinds:
For a cheesier variation on traditional biscuits, try adding 1/2 cup of shredded cheddar cheese to the dry ingredients.
Add a tablespoon of chopped fresh herbs, such rosemary or chives, to the mixture for herb biscuits.
Serve hot, freshly baked biscuits with butter, jam, or as an accompaniment to your favorite dish.
