2 c. unbleached all-purpose flour
1 tbsp. baking powder
1 tsp. sugar
1/2 tsp. salt
5 tbsp. unsalted butter, cold
3/4 c. half & half OR buttermilk (for a more tart taste) OR cream (perfect for shortcake)

Preheat oven to 450 degrees. In a large bowl, toss together the flour, baking powder, sugar and salt. Cut the butter into small pieces and cut it into the flour using 2 knives, a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the half & half and stir gently until the mixture forms a mass.

Gather it into a ball. Transfer the dough to a lightly-floured surface. Knead it for about 30 seconds and then pat it out to form a 3/4 inch thick rectangle. Using a 2 3/4 inch cookie cutter, cut into 8 circles; use up all the dough. Arrange the biscuits about 1 inch apart on a baking sheet. Bake until puffed and golden, 14 minutes. Transfer the biscuits to a wire rack and allow them to cool.

Mix the dough gently so biscuits don't become tough and chewy.

SAVORY BISCUITS:

To the flour mixture add 1 tablespoon snipped fresh chives, 1/4 teaspoon paprika and freshly ground black pepper to taste.

SWEET BISCUITS:

Increase the sugar to 2 tablespoons and reduce the flour to 1 3/4 cups. Before baking, brush tops of biscuits with melted butter and sprinkle with additional sugar.