2 c. flour
1 tbsp. sugar
1 tsp. salt (approximately)
2 tbsp. BUTTER, chilled
2/3 c. milk plus droplets more if needed

Preheat oven to 425 degrees. Combine flour, sugar, and 1/2 teaspoon salt. Stir well. Cut butter in with pastry cutter until mixture looks like fine crumbs. Slowly stir in milk, adding enough so dough pulls away from sides of bowl - it should be soft and pliable, not wet and sticky. Divide dough in half. Lightly dust surface with flour and roll out dough to a 13 x 13 inch square and thinner than 1/8 inch. Trim uneven edges and lift dough onto ungreased cookie sheets.

With a sharp knife, score dough into 2 inch squares, cutting almost through dough. Sprinkle with remaining salt and press onto dough. Bake 6-8 minutes or until edges are slightly golden. Remove from oven and gently turn squares over. Bake another 5-6 minutes or until edges are browned. Cool on racks; break into squares and store in air-tight containers (stays fresh for weeks!).