This scaled-down recipe makes four biscuits. It uses a scone trick — namely an egg for added structure in the dough — to make up for the smaller amount of flour to work with. Biscuits are all about mixing. So be gentle.
1 C. flour
½ tsp baking soda
½ tsp baking powder
½ stick of butter, cold
1 egg, beaten
2 Tbs half-n-half
1) Preheat Oven to 400 degrees.
2) Sift dry ingredients together in a medium bowl
3) Dice butter finely and cut into dry mix with a pastry blender until the mix has a sandy texture
4) Combine half-n-half and egg and pour both, make a well in the dry mix with a rubber spatula, and add wet to dry
5) FOLD gently until the mix is combined then use your hands to bring the dough together. Aim to squeeze the dough NO MORE THAN ten times. This is make or break time, folks. It’s all in the mixing. Do as little as you can get away with.
6) Transfer dough to a piece of parchment and pat it out into a circle about 1 and a half or 2 inches thick. Use a biscuit cutter to make two rounds. Scrape dough together and cut two more.
7) Space evenly on a baking sheet lined with your parchment. Bake in the center of the oven for 12–14 minutes, until your toothpick comes out clean and the tops are GBD.