Flaky Layered Biscuits

I made these biscuits a fews weeks ago. They tasted very good and were fun to pull apart.

Flaky Layered Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• ½ cup cold butter
• 2/3 cup cold milk
• extra flour for dusting

Preheat oven to 450 degrees F.
In a bowl mix together the dry ingredients.
Using a pastry blender cut in the cold butter until the mixture resembles coarse crumbs.
Pour in the milk and stir just until the dough holds together. The less mixing the better.
On a floured surface roll the dough out until it is about 1/4” thick.
Lightly flour the dough as needed while you are rolling and folding the layers.
Here's the trick for the layers, fold the dough as if you were folding a letter: fold the bottom 1/3 of the dough up and the top 1/3 down over the part you just folded.
Roll the dough out until it is 1/4” thick again and then fold the dough in the same way but perpendicular to the last folds.
Roll the dough out until it is 1/2” thick and cut biscuits with a sharp biscuit cutter. Make sure that you do not twist while cutting as it will make the layers stick together and you won't get nice fluffy biscuits.
Bake on an un-greased baking sheet at 450 degrees F for 10 to 12 minutes or until golden.