Before you start mixing your ingredients to make your dough, go ahead and preheat your oven so you're not waiting for your oven to heat up after you've got your biscuits ready to go.
You can also use this time to prepare your cookie sheet. According to the recipe that I was given by my dad via text message, you're meant to spray the pan with cooking spray to ensure your biscuits don't burn or stick to the pan itself. I like to use parchment paper for easy removal.
In a large bowl, use your measuring cup to dump your 1 cup of flour into your mixing bowl. Before you add your milk, you're going to want to cut in your butter.
How to cut in butter
Cutting butter into a recipe, often into flour, will allow little lumps of raw butter to remain intact. Once this bakes, these little lumps create separation in the finished product, which will create fluffy, flaky pastries.
Using butter that has been chilling in the fridge, place it in the middle of your bowl of four and, using a fork, a knife, or a pastry blender, gently slice your butter into small pieces.
With your butter sliced into the dough, you're ready to add your milk.
I used a spoon to begin stirring the milk into the flour mixture and switched to my hands when a dough began to form, which brings us to the fun part of baking any type of bread or biscuit - the kneading.
Now it's time for the fun part, the dough kneading.
These biscuits don't necessarily require kneading the way that normal bread or biscuits do because you don't want to over-incorporate the butter into your dough. Still, I like to give my dough a few squeezes with my fingers while it's still in the bowl. This is especially helpful if you don't have a pastry blender, as kneading allows you to use your fingers to break up any large chunks of butter.
Dust flour onto your fingers and squeeze the dough a few times in the bowl. It'll be sticky, but don't worry–you can always use more flour on your fingers.
Knead your dough just until it comes together.
Re-flour your fingers before you shape your dough into little balls that are roughly 1.5" in diameter. Don't worry about shaping their tops, these biscuits are meant to be a little lumpy and the lumps are the butter which will make them thick and flaky.
This dough isn't likely to spread, but I like to give my biscuits a little breathing room, as it were, by placing them a little less than an inch apart.
Into your 400˚ oven your biscuits go where they will bake for anywhere from 10-12 minutes. If you like biscuits that have a golden, slightly crunchier top, go for the 12 minute bake time. At 10 minutes, your biscuits will be very soft.
Once you remove your cookie sheet from the oven, carefully place them on top of a cooling rack for at least 5 minutes before digging in. After 5 minutes, they'll be warm, flaky, and delicious!
I love Nutella, but I'm not in love with Nutella and sometimes I try to think of ways to incorporate them into different recipes and, after researching some more complicated recipes for cookies, it occurred to me that simpler was better. I like this recipe because it doesn't call for any added sweetener, other than the Nutella, which is great because it isn't too sweet, in my opinion. Furthermore, I like the simplicity of the flour, egg, and Nutella mixture. Similar to the 3 ingredient peanut butter cookie recipe, I traded out the flour for self-rising flour to cut out the need for rising agents like baking soda and baking powder. Without further ado, let's dive into the recipe!