Ingredients
Scale
- 2 c. flour
- 2 tbsp. sugar
- 1 tsp. salt
- 4 tsp. baking powder
- ½ tsp. cream of tartar
- ½ c. cold butter
- 1 c. cold milk
Instructions
- Stir together dry ingredients. Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs. Pour in milk and stir quickly to combine.
- On a well floured surface, knead the dough by folding it in half, pressing it out slightly and repeating those two steps until the dough holds together, about 2-3 kneading repetitions. I usually sprinkle 1/8 c. flour onto the counter, place the dough down and then sprinkle another 1/8 c. flour on top before kneading.
- Press out until ½” thick, cut into 2” rounds using a cookie cutter or even a drinking glass. Place on an oiled baking sheet, close together for softer sides and about 2” apart for crispier sides.
- Bake at 450 for 10-12 minutes or until golden brown on the bottom.
