Materials ● Large bowl ● Measuring cup ● Wisk ● Cutter ● Scraper ● Rolling pin ● Tray

Ingredients ● 2 cups flour (265 g) ● 1 tsp baking powder ● 1/2 tsp salt● 3/4 cup butter ● 3/4 cup milk

1. Grate butter onto a sheet tray, freeze

2. Add flour, salt and baking powder to a wide and shallow bowl. Whisk to combine (TIP: chill your bowl in the freezer beforehand; sift flour into bowl)

3. Add chilled shredded butter and toss to coat butter. Once butter is coated, gently press the mixture between your thumb and fingers in a snapping motion (TIP: you can also do this between your two palms using the “prayer hands” method). Continue this motion until there are no large chunks of butter and the texture resembles a coarse cornmeal. Do not over develop.

4. Create a well in the mixture and add your milk, a few tablespoons at a time. Mix by putting your hands under the flour, spreading your fingers, and doing an upward motion - letting the mixture fall between your fingers. (TIP: break apart large, wet chunks gently by hand) Continue until mixture is coming together but not sticky

5. Place dough on a well floured surface (TIP: leave an ice pack on your counter to chill the surface). Gently push the dough together and down until you’ve almost reached your desired bizkit height - we do ¾ the height of our cutter.

6. Use a pastry cutter to cut your dough in half, stack the cut dough halves on top of one another and repeat the pushing step to increase layers

7. Use a floured rolling pin to level and seal the top of the dough. Use a well floured bizkit cutter to cut out bizkits. (TIP: never twist your cutter - it will seal your sides and decrease fluffiness) Push scraps together and repeat.

8. Bake immediately or freeze for up to 2 months. Do not defrost before baking.

9. Bake from fresh at 400 F for 20-30 minutes, with your oven’s fan on high or rotating your pan every 5-8 minutes if your oven does not have a fan. Bake from frozen at 420 F for 25-35 minutes, with your oven’s fan on high or rotating your pan every 5-8 minutes if your oven does not have a fan.

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