Grate the butter into the flour. Since I was going to be using my hands, I grated the butter.
Note: But if you have a food processor, then just cut the butter into 1/2 inch cubes, scatter the pieces over the flour and process until it resembles coarse meal.
Use your fingers tips to pat the dough into a 9 X 6 inch rectangle about 3/4 inch thick. Be very gentle with the dough. Flour a 2-3/4 inch biscuit cutter and cut into 6 dough rounds. You might be able to get 1 or 2 more rounds with the remaining scraps though they might look more rustic and a tad tougher than the the first 6 rounds.
Note:I used a smaller cutter and hence got many more biscuits.
and sprinkle with the remaining 2 tbsp sugar.
Note:For Advance Prep : Dough rounds can be covered and refrigerated for up to 2 hours before baking.
recipe courtesy the new best recipe cookbook
Two points. 1) Its Baking Powder not soda. 2) Its indeed mentioned in the directions - pls refer step 6. --DK
Pls refer my Tips section for the substitution chart :) --DK
Really? Where? --DK
In India, we know them as Biscuits too. But I agree with you about the different connotations. The same goes for cornflour! As if the different forms of corn are not confusing already ;). Thank you for the kind word. Seeps in all the positive energy in me :) --DK
pls refer Step 5 --DK
Missing you like crazy Siri :(...we are the k2 afterall ;) --DK
Please refer "Tips" section --DK
I dont see why not...it should work with it too..:) --DK