Then use a pastry cutter to cut butter into the dry ingredients. Cut until butter is in pea sized balls. Be sure you don't over mix it.
1 cup unsalted butter
Add the milk to the flour mixture and stir until just combined. The dough should be thick and sticky.
2 cups milk
Use a large cookie scoop to drop biscuit dough 2-3 inches apart on baking sheet.
Bake for 12 - 15 minutes until the biscuits start to brown lightly. Remove them from the oven and let cool for 5 minutes then brush tops with melted butter.
4 TBS salted butter
Notes
Keep the butter cold until you're ready to add to the mixture. Then if you want, you can cut it into small cubes before adding into the flour mixture (but not necessary, it just makes it easier to cut). Change it up with different variations. Add 1/2 cup of shredded cheese to the biscuit mixture for cheese biscuits. Add one tsp of garlic powder to the butter that gets brushed on for garlic biscuits. Or you can do both and have garlic cheddar biscuits!Make them sweet. Brush with honey butter instead of regular butter when they come out of the oven. Or brush with butter and sprinkle with cinnamon sugar. You can then use them with your favorite dessert sauces like this homemade strawberry sauce or for strawberry shortcake.Store in an airtight container at room temperature for up to three days.Freeze biscuits in a freezer bag for up to six months. To thaw, simply remove from the bag and allow to come to room temperature before enjoying.