2 cups unsifted bread flour
1 stick frozen butter (salted or unsalted as you prefer)
1 Tbs. Vinegar
3/4 Cup milk (after vinegar is added to measuring cup)
4 tsp. baking powder
1 tsp. salt
At the outset preheat the oven to 475 degrees while mixing ingredients. In a 3/4-cup measuring cup add the vinegar and then top the rest of the way with milk. Let this clabber while preparing the dry ingredients. In a food processor add flour, dry ingredients and frozen butter cut into chunks. Pulse until butter is cut into flour to the size a little larger than rice. Mix with the clabbered milk in a bowl. Although most recipes say not to handle the dough any more than necessary, this recipe will make the biscuits too fluffy and crumbly unless you knead it. Knead the dough just enough to form a coherent ball. This will make them come out just spongy enough. Place the dough on a floured cutting board and roll or press with your floured hands to 1/2 inch thick. Cut into circles and bake about 10 to 12 minutes at 475 degrees. I like to place the biscuits right next to each other in the pan so that they come out with white unbrowned sides. The sides stay soft and they rise more freely. I timed this whole process and it took 11 minutes to make the biscuits and get them into the oven and 12 minutes to clean up everything.