Directions

1. Preheat oven to 400 ̊F.

2. Either cut the butter into 1⁄2” cubes or use a grater, and place back in the fridge, removing just when ready to incorporate into the dough.

3. Mix together the milk and ONE egg in a small bowl and place in fridge so that it stays cold.

4. Combine the dry ingredients in a large bowl.

5. Add the cold butter into the flour mixture, breaking up with your hands until pea-sized pieces of butter form throughout the dough.

6. Add milk/egg mixture to the butter/flour mixture and lightly mix by hand until combined. The dough will be sticky, but don’t over-knead it. You should still be able to see the butter pieces in the dough.

7. Turn the dough out onto a floured cuing board. Sprinkle some flour on top of the dough so it won’t stick to your fingers and knead 8-12 times at MOST. If the dough is still overly sticky, just sprinkle on some additional ‘ulu flour.

8. Pat the dough out to 3⁄4-1 inch thickness and cut with the 3” biscuit cutter or glass/plastic cup of same size.

9. Place the biscuits on a lightly greased or parchment-lined baking sheet.

10. Beat second egg well to create egg wash, and lightly brush onto the tops of biscuits.

11. Bake for 12-14 minutes, or until golden brown on top and cooked through.