Mix together flour, sugar, salt, baking soda, and baking powder.

For the life of me, I could not find my cutter, and I am not terribly coordinated (some of my friends criss-cross two forks to cut it in) so I grated very cold butter into the bowl.

Mixture will become crumbly, versus chunkier or pea-sized, because I grated the butter.

Beat egg and milk together.

Add to mix.

Mix together, but don’t over-do it (I used my hands).

Put dough ball onto floured surface.

Roll out to about 1/2 inch thickness.

Fold one edge over 2/3 of the way over, then the other. Then fold in half long-ways (this third fold step not pictured). Roll out again to 1/2 inch thickness. Repeat. The folding, rolling out, refolding, rolling out….is what makes the flaky layers.

Cut straight down. Cut out as many as you can, gather the scraps, reform ball, roll out, cut more. Continue until you can’t cut another whole biscuit.

Brush tops generously with melted butter.

Place on greased pan/sheet.

Bake at 400 F. 15 to 19 minutes.

Enjoy! These are great plain, with butter, with butter and jam, with honey, or to use with biscuits and gravy.