Biscuits (From NYT Sam Sifton)

Ingredients (Yields 6 to 8 servings:

• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 1 scant tablespoon sugar
• 1 teaspoon salt
• 5 tablespoons frozen, unsalted butter, preferably European style, grated with box grater
• 1 cup whole milk

Preheat oven to 425°.

Sift flour, baking powder, sugar and salt into a large mixing bowl.

Fold grated butter to flour using a fork or a pastry cutter.

Add milk and stir with a fork until it forms a rough ball.

Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat two more times.

Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a long knife to create square/rectangular shapes.

Place biscuits on a cookie sheet and bake until golden brown, approximately 12 to 15 minutes.