Rolled Biscuits

Position Rack in center of oven

Preheat the oven to 450^oF

Have ready a large ungreased baking sheet

Whisk together in a large bowl:

         2 cups all-purpose flour

         2½ teaspoons baking powder

         ½ to ¾ teaspoon salt

Drop in:

         5-6 tablespoons cold unsalted butter, cut into pieces.

Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work.  For biscuits with crunchy edges and a flaky, layered structure, continue to cut in the butter until the largest pieces are the size of peas and the rest resemble breadcrumbs.  For classic fluffy biscuits, continue to cut in the butter until the mixture resembles coarse breadcrumbs.  Do not allow the butter to melt or form a paste with the flour.

Add all at once:

         ¾ cup milk

Mix with a rubber spatula, wooden spoon or fork just until most of the dry ingredients are moistened.  With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5-10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.

Bake until the biscuits are golden brown on the bottom, 10-12 minutes.

Serve warm.