Drop biscuits

Heat the oven to 425.

Cut the cold butter into cubes and return it to the fridge.

In a large mixing bowl combine the flour, baking powder and salt; whisk.

Work the cold butter in with a pastry blender or by hand until the largest bits are pea-sized.

Variation: mix in two to three tablespoons of sugar, or cheddar, jalapenos, crumbled bacon, or finely chopped chives or rosemary.

Add the whole milk and fold gently, drizzling and moving; add more a tablespoon at a time until no loose flour remains and the mixture is sticky. Do not overmix.

Scoop eight mounds onto a lined baking sheet.

Bake at 425F for 15 to 18 minutes until the tops are golden; cool slightly.