8 c. flour
1 c. sugar
4 tbsp. baking powder
1 tbsp. salt

Mix dry ingredients in large bowl with a wire whisk until blended. Cut in: 8 ounce butter. Blend fat into dry with fingertips until mixture resembles coarse meal. Pour in: 3 cups milk.

Stir dough with a wooden spoon, just until liquid is incorporated into dry. Scrape dough onto floured board and knead dough a few times (avoid "overkneading" this will make biscuits tough and dry). Add flour if necessary to prevent dough from sticking to board or rolling pin. Roll dough to 3/4 inch thickness. Cut into 2 1/2 inch rounds. (Hint: Adding a small amount of melted butter to the second rolling of scrap dough will make these biscuits as smooth as the first batch). Place rounds touching each other on ungreased cookie sheets or in cake pans. Brush tops with melted butter. Bake at 425 degrees for 15 to 18 minutes, or until tops are golden brown.