My Classic Biscuits

2 C. flour
1 T. Baking Powder
3/4 C Cold Salted Butter
1 C. Milk (I prefer whole, gives better flavor and texture)

bring it together with your hands. Do not knead. When you're able to get a dough ball, STOP.
Turn it out on a floured surface. Pat gently into a flat round about 8 inches about a 1/4 " thick.

Using a sturdy glass rim about 2 to 2 1/2" across, press the rim into flour, then cut out the biscuits. Place on a buttered biscuit pan or round pie tin, in a circle, and touching.

When you run out that round, pat the excess together without much aggitation, and cut until you use up the dough.

Indent the tops with 3 fingers a bit, brush the tops with a little butter, or egg wash.

Bake at 425 for 10-12 minutes, when its lightly Golden Brown.