Instructions: In a food processor, pulse the flour, baking powder and salt until mixed. Add the butter and pulse until the mixture resembles coarse meal with particles the size of peas and lentils, about 40 times. Drizzle the milk evenly over the dry ingredients and pulse a few times, just until incorporated and the dough forms small clumps.

Turn out the dough onto a work surface and knead once or twice to gather it into a mass; do not overwork the dough. Gently pat the dough into a disk or rectangle, as needed. The dough can be made up to 2 hours ahead; wrap tightly and refrigerate.

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