Biscuits for Shortcake

3 1/2 cups (420g) all-purpose flour

1 teaspoon salt

1 tablespoon (11g) baking powder

1/2 teaspoon baking soda

1/4 cup (36g) buttermilk powder (find it on Aisle 11)

3 tablespoons (35g) granulated sugar

8 tablespoons (113g) unsalted butter, cold

2 teaspoons vanilla extract

1 large egg

1 cup (227g) milk

2 teaspoons milk, optional; for topping

2 teaspoons granulated sugar, optional; for topping

Whisk together the dry ingredients, and work in the cold butter with a pastry cutter or a couple of butter knives until the mixture is crumbly.

Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.

Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it’s about 1/2” to 3/4” thick, and cut it into 2 1/2” to 3” circles with a cutter or drinking glass. Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar.

Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving. Recipe adapted from King Arthur.