准备

• 将烤箱加热到450ºF。如果您要按容量进行测量面粉，请将其倒入量子杯中并将其升级。将面粉放入一个大金属搅拌碗中，加入发酵粉和盐，然后与搅拌器充分混合。用两把刀或一个糕点搅拌器切成黄油，直到将其均匀混合在一起，没有大块。加入1-1/4杯酪乳，用橡皮刮刀搅拌，直到混合物混合并离开碗的侧面。不要过度混合。仅在必要时才添加更多酪乳或面粉。
• 转储内容上轻轻地磨碎的surface. Place the fingers of both hands down inside the flour bag to coat them. Using only your fingers, lightly pat the dough together. With a floured rolling pin, lightly even out the dough to 3/4 inch thick. Using a floured metal 2-1/2-inch biscuit cutter — not an overturned glass, which will seal the edges so they can’t rise — quickly punch out the biscuits. Don’t twist the cutter in the dough (which also seals the edges). Avoid touching the dough with your hands. Gather any scraps, roll, and cut out more biscuits. These won’t rise as high, but they’ll still be quite good.
  Flour your fingertips before patting out the dough. Finish with a rolling pin, using a light touch.

• 将饼干靠近但不接触，并在未润湿的烤盘上烘烤，直到顶部在15到18分钟的顶部略微褐色。立即与火腿一起食用。