Southern-style biscuits

Add whatever filling you like whether its a fried egg or cherry jam.

Ingredients:

• 725 grams AP flour, plus more for dusting

• 2 tablespoons + 2 teaspoons baking powder

• 1 tablespoon kosher salt

• 225 grams cold butter, cut into 2 cm cubes

• 650 grams whole milk, plus 4 tablespoons for brushing

Instructions:

In a large bowl, whisk together flour, baking powder, and salt. Using a pastry cutter, fork, or your hands, work the cold butter cubes into the flour mixture until it resembles coarse breadcrumbs or small peas. The mixture should feel like running your fingers through hair. Stir in the milk until a wet, shaggy dough forms. Transfer to a lightly floured surface. The dough will be quite wet—this is exactly right.

Press the dough into a rectangle about 4 cm thick. Using a round cutter or wine glass, stamp out about 12 biscuits. Place them on a parchment-lined baking tray and prick the tops with a fork.

Brush the biscuits with the remaining 4 tablespoons of milk. Refrigerate uncovered for 15 minutes. Preheat oven to 375°F. Bake for 20-25 minutes until the tops are golden brown and the biscuits are cooked through. Split them open and fill with soft-boiled eggs, bacon, spam, or go sweet with jam and whipped cream. These biscuits are best eaten the day they’re baked.