~ 225g The Little Mill Stoneground Wholemeal flour
~ 1 teaspoon baking powder
~ ½ teaspoon sea salt
~ 90g confectioners’ sugar
~ 120g cold butter, cubed
~ 60ml milk
~Preheat oven to 340°F (170oC). Line a baking tray/cookie sheet with parchment paper.
~ Combine the flour, baking powder, salt and sugar in a mixing bowl and mix to combine the ingredients.
~ Quickly, working with your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the milk and work through to form a dough.
~ Turn out on a floured surface and roll to form a smooth dough.
~ Using a well-floured rolling pin, roll the dough out to a bit more than 1/8 inch thick and cut into rounds, about 2 1/2 inches in diameter. You can keep rolling the scraps together to make additional dough.
~ Transfer the biscuits to your baking pan and, if desired, prick the biscuits with a fork to create holes.
~Bake for 20 minutes until biscuits are pale gold.