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These are no fail, buttery biscuits that come out better than the frozen ones!
Preheat oven to 375 F.
In a food processor bowl (see note *) combine the flour, baking powder, and salt. Pulse it a couple of times to incorporate. Then add the butter pieces. Pulse until the butter is cut into the flour mixture (check that your butter has been chopped up into pea-sized pieces—not large chunks).
Pour the mixture into a large bowl and add the milk. I’ve found that a wetter batter makes for taller biscuits—but you don’t want it soupy so watch your milk. You may not need all of the 2 cups. Mix the milk into the batter with a wooden spoon until it is all incorporated and the flour mix is all wet.
Sprinkle a clean surface with flour and turn out your dough onto the work surface. Give it one good knead to smooth it out. Don’t handle it too much or the biscuits won’t rise as well. Roll out the dough to about 3/4 inch or an inch thick. Then use a floured can or biscuit cutter to cut your biscuits.
Place them close together (touching) on a round baking sheet. The recipe yields 16-18 biscuits depending on how thick you roll them out. Bake them at 375 F for 18-20 minutes.
* If you don’t have a food processor, you can use a large mixing bowl and a bladed pastry cutter to cut in your butter. I did it this way for years before I got a food processor—it just takes a while longer and a little more elbow grease!