Mother's Home Biscuits

1 tablespoon baking powder
1 teaspoon salt
2 cups flour
4 tablespoons butter, cut into roughly ½-inch squares
¾-1 cup milk

1. Mix all the dry ingredients together. Cut in the butter with a pastry cutter or your fingers until the mixture is crumbly.
2. Add ¾ cup milk and stir until the dough follows the stirring. If the mixture doesn’t hold together with ¾ cup milk, add a bit more. (It all depends on the dryness of the flour.)

3. Turn out onto a lightly floured surface. Knead gently 7 or 8 times. Roll out to about ¾-inch thickness; cut into desired size with a floured glass or a biscuit cutter, photo to the left. Mush scraps together to make additional biscuits. (The boys vied for the misshapen ones.)

4. Place on an ungreased baking sheet. Bake at 450°F for 12-15 minutes.

5-7 2¾-inch biscuits
Adapted from John Rahn Braue's Uncle John’s Original Bread Book