Put all the ingredients into a bowl except for milk. (Use chilled butter just removed from the fridge.) Cut the butter with a bench scraper to mix in.
Once the butter has been cut into 1 cm cubes, crush them with your fingers. There's only one hand in the photo, but use both hands to crush like you're washing your hands.
The mixture will develop a powdery texture like okara. The butter lumps should be the size of a grain of rice.
Pour the milk in the center and mix roughly with a spatula. It's done once the dough forms. Do not worry if there are some rice-sized pieces of butter left. Do not knead the dough.
Put the dough into a plastic bag and let rest for 20-30 minutes in the fridge. Preheat the oven to 190°C.
Take the dough out from the fridge, roll it out with a rolling pin over the bag, and fold. Repeat this process several times. Then roll out into a 1.5 cm thickness.
Open up the bag and fold the dough half. It should be 1.5 x 2 = 3 cm thick. Do not press too much. This is the key to get it to crack while baking.
Place each piece of dough on a baking sheet lined with parchment paper. Reduce the heat to 180°C and bake for 15-20 minutes. When it has baked, let it cool on a cooling rack.
Keep them in a plastic bag after cooling. Toast the biscuits just before eating, they'll become crispy and delicious!
Variation: Use 1/3 of honey and 2/3 of maple syrup to make a KFC-style syrup.
Story Behind this Recipe
I love KFC biscuits! So I made them in my way.
The tip is not to knead the dough in Step 4. For Step 6, you'll be making layers by repeating the process several times, but if you do it too much it won't plump up, so only do it about 3-4 times. When cutting your biscuits out, the dough should be 3-4 cm thick. If you want it to crack while baking, powder a small amount of flour on the folded size of the dough. Do not powder both sides or it won't stick at all!