Old-Time Beaten Biscuits

• 2 cups unbleached pastry flour (I used all-purpose) or 2 cups all-purpose flour (I used all-purpose)
• 2 teaspoons sugar
• 12 teaspoon salt
• 14 teaspoon baking powder
• 6 tablespoons unsalted butter
• 12 cup whole milk

1. Preheat oven to 325 degrees.
2. Place the flour, sugar, salt, and baking powder in a food processor with metal blade and process for 5 to 10 seconds, just until blended.
3. Add the butter and process until coarse crumbs, 10-15 seconds (or more).
4. Add the milk and process for atleast 3 minutes (This is not a typo!
5. This"beats" the dough).
6. The dough will be soft and putty-like, almost like melted mozzarella.
7. Remove dough and let rest, covered for 15 minutes, allowing the gluten to relax and making it easier to roll.
8. Roll the rested dough into a rectangle about 12 x 17 inches (about 1/8 inch thick).
9. Fold it in half crosswise and roll lightly to bind the two layers together (creating air pockets).
10. Using a pizza wheel and cut small squares of dough or use a very small biscuit cutter (I made squares and it was so easy and didn't leave any unused scraps).
11. Place cut pieces of dough on a parchment-lined, Silipat mat, or ungreased baking sheet close together, but not quite touching.
12. If you want to re-roll any scraps, wait 15 minutes, roll out, fold over, roll to bind.
13. Lightly prick the biscuits with a fork.
14. Bake abut 20 minutes, until their tops are a very light golden brown.
15. Store in an airtight container at room temperature.

unbleached pastry flour, sugar, salt, baking powder, unsalted butter, milk

Taken from www.food.com/recipe/old-time-beaten-biscuits-107937 (may not work)