• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 6-8 tablespoons butter
• 2/3 to ¾ cup milk

Heat oven to 450˚F. Grease cookie sheet.

Measure flour, baking powder, and salt into a ceramic bowl. Using pastry blender, blend in butter until mixture is like coarse corn meal.

Add ½ cup milk to mixture; mix with fork. Add enough milk to dough until it is soft but not sticky, and clings to fork in a ball. Do not over mix or dough will become tough.

Sprinkle flour onto your pastry sheet or cloth covered board; turn dough onto it and knead.

Remove dough from bowl, form it into a ball. Use a rolling pin and roll dough out to ½ inch thickness. Using a 2 inch biscuit cutter cut out biscuits and place them on greased cookie sheet.

Brush biscuit tops with milk or butter to brown.

Bake in hot over of 450˚F for 12 to 15 minutes, or until a delicate brown color and dry inside.

Makes approximately 12 to 18 biscuits.