This biscuit recipe from writer Liz Smith was one of the late Nora Ephron’s favorites; it was included in Ephron’s memorial service program. It first appeared in the tablet edition of our Jan/Feb 2014 SAVEUR 100 with the article Remembering Nora Ephron.
- 2 cups flour, plus more for dusting
- 2 tbsp. baking powder
- 1 tsp. kosher salt
- 7 tbsp. unsalted butter
- 3⁄4 cup milk
- Heat oven to 450°. Whisk flour, baking powder, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add milk; stir until dough just comes to together with visible flecks of butter. On a lightly dusted surface, roll dough 1″ thick. Using a small juice glass or a 2 1⁄2” round cutter, cut out biscuits and transfer to a baking sheet; bake until golden, 10–12 minutes.