Buttermilk Biscuits Adapted From George Weld, Egg

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   1. Preheat oven to 500u00b0. In a large bowl, sift together the flour, baking powder, salt and sugar.

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   2. Cut half of the butter into thin sheets and place them in the freezer.

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   3. Blend the remaining butter into the flour mixture with your hands. Work quickly, blending until the flour resembles very coarse meal with a few pea-size lumps. With a rubber spatula, mix the buttermilk or sour milk into the flour and butter just until a dough begins to form.

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   4. Dump dough onto a floured work surface and pat it into a rough rectangle about 1/4 inch thick. Lay the slices of frozen butter on top, then fold the dough over twice (as if you were folding a letter in thirds). Press down gently on the dough until it's about 3/4 inch thick. Use a 21/2-inch biscuit cutter to punch out biscuits (do not twist the cutter). Place biscuits onto a greased baking sheet and brush the tops with milk.

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   5. Bake the biscuits for 13 to 18 minutes, until risen, golden and light. If they feel wet or heavy, bake them longer.

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   * To make sour milk, combine 21/2 cups of whole milk with 21/2 tablespoons of white vinegar.

* Per serving · 4 servings · Values may vary.