J.P.'s Big Daddy Biscuits. Then I modified it to my tastes as follows:
2 c. all purpose flour
1 Tbsp. baking powder
1/2 Tbsp. salt (or 1 1/2 tsp.)
1 Tbsp. sugar
6 Tbsp. butter
1 c. milk
Preheat the oven to 425. I start by putting 1 stick of butter in the freezer. Then I mix together the dry ingredients and measure out the milk (don't add the milk yet!). Using a box grater, I grate the chilled butter directly into the bowl of dry ingredients. I stir it around to coat the grated butter with flour. Then I add about 3/4 of the milk, stir, and add more until I have a relatively moist, slightly sticky dough. I generously flour my countertop, then turn the dough out of the bowl. With floured hands, I just pat the dough into a rectangle. I eyeball it to make sure I can get roughly 5-6 biscuits out of the rectangle. Using a floured cutter, I cut out the biscuits. I press together the remaining dough into a rough biscuit, trying not to handle the dough too much. Using a non-stick cooking mat, I bake the biscuits on a sheet pan until they are golden brown on top, about 12-15 minutes.
I love eating these buttery biscuits with honey or jam and (shame, shame) even more butter. So good. They are a quick and easy bread to accompany any meal. I hope you'll bake up a batch. Be creative and enjoy!