A little sugar goes a long way in a biscuit. The sweetness seems more noticeable than a mere two tablespoons of powdered sugar would indicate. A tablespoon of granulated sugar sprinkled over the tops gives them an extra crisp-sweet crust. These biscuits, perfectly suited for peach or strawberry shortcakes, are made extra tender by the addition of cornstarch to the flour. On a molecular level, the starch interrupts the formation of strong gluten chains that would make the biscuits tough. 

(Makes 8 large biscuits)

1 3/4 cups unbleached white flour

1/4 cup cornstarch

2 tablespoons powdered sugar

1 tablespoon baking powder

1 teaspoon kosher salt

1/2 cup (1 stick) cold unsalted butter, cut into 1-inch bits

3/4 cup milk plus 2 tablespoons for brushing the tops
1 tablespoon granulated sugar for the tops

1.) Preheat oven to 400°F. In a food processor, combine flour, sugar, baking powder and salt. Add butter and pulse the motor on and off until the mixture is uniformly crumbly. Add milk all at once and stir or process briefly to form soft dough.

2.) Turn dough out onto a lightly floured surface, and knead very lightly; do not overwork dough or the shortcakes will be tough. Roll the dough into a rectangle about 6 by 12 inches then cut the rectangle into 8 3-inch squares.  

3.) Arrange cakes a few inches apart on baking sheet lined with baker’s parchment and brush the tops with milk. Sprinkle sugar over the tops of the biscuits then bake for 10-12 minutes, or until tops are lightly browned.