2 cups flour
3 1/2 teaspoons baking powder (aluminum free)
2 teaspoons sugar or 1 teaspoon maple syrup
1/4 teaspoon salt
1/2 cup butter or lard, not melted
2/3 cup milk
Combine dry ingredients. Cut in butter. Add milk and mix it together. Spoon 1/2 inch thick rounds onto an ungreased cookie sheet or cured baking stone.
Bake at 450 for 10-12 minutes. Makes 10-12 biscuits.
Another option: Spoon onto filling for chicken and biscuits.
Notes: At 350 it takes about 20 minutes to bake. If using freshly ground flour, these will not be cutable, but an all-purpose flour biscuit can be halved. I like to form my biscuits by hand, but you can flatten the dough and use a caner ring for a more uniform final product. Also, I often forget to pull the butter out, which makes it more difficult to mix… Cutting the butter in pats reduces the bother when cutting in.