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["Preheat oven to 325 degrees.", "Place the flour, sugar, salt, and baking powder in a food processor with metal blade and process for 5 to 10 seconds, just until blended.", "Add the butter and process until coarse crumbs, 10-15 seconds (or more).", "Add the milk and process for atleast 3 minutes (This is not a typo!", "This""beats"" the dough).", "The dough will be soft and putty-like, almost like melted mozzarella.", "Remove dough and let rest, covered for 15 minutes, allowing the gluten to relax and making it easier to roll.", "Roll the rested dough into a rectangle about 12 x 17 inches (about 1/8 inch thick).", "Fold it in half crosswise and roll lightly to bind the two layers together (creating air pockets).", "Using a pizza wheel and cut small squares of dough or use a very small biscuit cutter (I made squares and it was so easy and didn't leave any unused scraps).", "Place cut pieces of dough on a parchment-lined, Silipat mat, or ungreased baking sheet close together, but not quite touching.", "If you want to re-roll any scraps, wait 15 minutes, roll out, fold over, roll to bind.", "Lightly prick the biscuits with a fork.", "Bake abut 20 minutes, until their tops are a very light golden brown.", "Store in an airtight container at room temperature."]
