These biscuits are a little sweet but I find it's a nice contrast to the salty foods you'd eat them with. A cheddar biscuit alternative is at the end of the original recipe.
You’ll need a round cookie cutter, about 2-3/4” in diameter.
2-1/2 cups all-purpose
1/4 teaspoon salt
1/2 cup sugar
1 tablespoon baking powder
1/3 cup cold butter
1 large egg
scant 3/4 cup milk
Combine flour, salt, sugar and baking powder and mix well.
Crack egg into a small bowl and beat well. Add milk and beat to combine. Set aside.
Cut cold butter into small cubes and add to dry mixture. Using your fingers rub the butter into the flour until the mixture looks crumbly.
Add the milk/egg mixture to the dry. Stir gently with a spatula until a dough is formed.
Move the dough to a floured surface and roll/knead it lightly (1 minutes) until it holds together well. Flatten gently with your fingers until it is the height of the cookie cutter.
Dipping the cookie cutter in flour, cut individual rounds from the dough. Reshape the dough and keep cutting rounds. You should have about a dozen biscuits.
Put the biscuits on a parchment covered cookie sheet.
Bake for about 12 minutes, allow to cool slightly before eating.
For cheddar biscuits: mix 1 cup lightly packed shredded cheddar into flour mixture before adding liquid and reduce the sugar to 2 tablespoons. You can also add 2 tablespoons of dried sage.