Basic Rolled Biscuits

Made on Day 52 – Recipe from the Joy of Cooking 
Position a rack in the centre of the oven. Preheat the oven to 450Farenheit. Have ready a large ungreased baking sheet. 
Whisk together throughly in a large bowl: 
2 cups all-purpose flour
2-1/2tsp baking powder
1/2 to 3/4 tsp salt
Drop in:
5 to 6 tbsp cold unsalted butter, cut into pieces. 
Cut in the butter with a pastry blender, tosshin the pieces with the flours mixture to coar and speerate them as you work. For biscuits with curunchy edges and aglaky l, layered structure, continte to cut in the butter until the largest pieces ar ethessixe of peas and the rest resmbly breadcrumbs. 
Add all at once: 
3/4 cup mik
Mix with a rubber spatula, wooden spoon, or fork just until most of the dry ingredients are moistened. With a  lightly floured hand, gather the dough in a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces int o the dough each time untl they adhere and the bowl is fairly clean. 
To shape round biscuits: 
Transfer te dough to a lightly floured surface. With a lightly floured rolling pin or your gingers, roll out or pat ht e dough 1/2 inch thick. Cut out 1-3.4 ro 2 inch roundswith a drinking glass or biscuit cutter dipper in flour.
To bake the biscuits in the oven:
Place the biscuits on a baking sheet at least 1 inch apart. Bake until the biscuits are golden brown on the top and a deeper golden brown on the boom 10-12 minutes. 

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