Instructions

• In a large bowl, combine 4 cups all-purpose flour, 3 teaspoons baking powder, and 1 teaspoon salt; stir with a fork to mix evenly.
• Place 4 ounces (1/2 cup) butter in a plastic bag and flatten it thin with a rolling pin or the back of a heavy pan. Add the flattened butter to the bowl with the flour mixture.
• Using your fingertips, a pastry cutter, or two forks, work the butter into the flour until the pieces are about pea-sized.
• Gradually add 1 1/2 cups milk to the flour-and-butter mixture, stirring just until the dough comes together and is slightly tacky. Do not overmix.
• Turn the dough out onto a lightly floured board and gently press or pat it into a large round about 1/2 to 3/4 inch thick.
• Use a biscuit cutter to cut the dough into about 12 rounds. Gently press scraps together only as needed to cut remaining biscuits.
• Place the 12 biscuit rounds on a baking sheet lined with parchment paper or foil, leaving a little space between them. Cover the biscuits with plastic wrap and freeze until very firm, about 2 to 3 hours.
• Once firm, transfer the frozen biscuits to an airtight container or a zip-top bag. Store in the freezer for up to 2 months.
• To bake from frozen (no thawing needed): preheat the oven to 475°F. Arrange frozen biscuits on a baking sheet, brush the tops lightly with milk or with a little melted butter, and bake for about 8 minutes.
• After 8 minutes, turn the oven off and leave the biscuits inside for an additional 5 to 6 minutes to finish baking. Remove and serve warm.