Light and flaky biscuits are a staple in the South. Southern Flaky Biscuits fit that bill and are absolutely delicious, taking only minutes to make.
Preheat the oven to 425° F. Line a baking pan with parchment paper. Set aside.
Place flour, baking powder, sugar and salt in the bowl of a food processor. Pulse process several times to combine. Add the butter, and pulse process until the butter is well incorporated, 9 to 10 times. The butter should range in sizes from small peas to coarse cornmeal. Add the milk, and pulse process just until a rough dough forms, 3 to 4 times. (See Notes 2 and 3)
Turn out the dough onto a lightly floured work surface. Dust the top of the dough very lightly with flour and form into a rough ball. Pat the dough with your hands until it is around 1/2-inch thick. Cut as many biscuits as possible, and transfer to the prepared baking pan. Gather the scraps into a ball, handling as little as possible; repeat the process. (See Note 4)
Bake biscuits at 425° F for 14 to 18 minutes, or until puffed and golden brown. Serve hot. Yield: 8 2 1/2-inch biscuits.