2⁄3 cup milk, your choice
1⁄2 cup unsalted butter, cold
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
- In small bowl, whisk egg with milk. Set aside.
- Cube butter; place in a large bowl with mix. Using a fork or a pastry blender, cut butter until it’s the size of small peas. Add egg mixture and stir until evenly moistened.
- Scoop dough into 8 mounds, about 1⁄4 cup each. Place on pan and bake until golden-brown, 17–20 min.