A last-minute milk wash adds a savory flavor.
The Breakfast Issue
2 cups flour, plus more for dusting
2 tablespoons baking powder
1 teaspoons kosher salt
7 tablespoons unsalted butter
¾ cup milk, plus more for the wash
Adjust oven rack to middle position and heat oven to 450°F.
Coat a large cookie sheet with nonstick spray, or line with parchment paper or a nonstick silicone baking mat.
Whisk flour, baking powder and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles.
Add milk; stir until dough just comes to together with visible flecks of butter. On a lightly dusted surface, roll dough 1″ thick.
Using a small juice glass or a 2½” round cutter, cut out biscuits and transfer to a baking sheet; bake until just golden, 10-12 minutes. Brush with milk and continue baking until golden brown.