We took biscuits for granted when we lived in Texas – you could get them everywhere!  Returning to Canada, I had to start making them myself!  Good thing they’re so easy…

Preheat oven to 350F
Lightly grease a rectangular baking pan (eg. 9X12 pyrex)

In a medium bowl measure & mix well:
2 cups flour
3 t. baking powder
1 t. salt
2 t. sugar
1/2 t. baking soda
2 T buttermilk powder*

Cut into the flour mixture:
1/2 cup soft butter or margarine

Stir in enough water (approx. 2/3 to 3/4 cup) to make a soft dough – do not overmix.
*if you don’t have buttermilk powder, use milk + 1 t. vinegar at this step*

For rolled biscuits:  Chill the dough, and then roll it out on a floured board to about 1/4 inch thick. Fold into 3rds and roll again. Repeat 3 times leaving last fold approx. 3/4 to 1 in thick.  Cut with glass dipped in flour, or with biscuit cutter.  Place cut biscuits on parchment about 1-2 inches apart.  Brush lightly with melted butter.

Drop Biscuits:  Scoop out approx. 1/3 cup measure of dough, shape loosely into ball or drop directly onto parchment in pan. Push down slightly to flatten & shape.

Bake biscuits until just beginning to brown on top – approx. 15-20 minutes.  Do not overcook or they will be dry. Allow to cool 5-10 minutes in baking pan before removing and serving.

Fancy Variations:
English Scones – Increase sugar to 2 T., add one egg with milk, mix in 1/3 cup raisins or mixed fruit
Cheese Biscuits – Mix in 1/3 cup grated cheese and 1 T. parsley.  (Brush hot biscuits with melted butter mixed with 1/2 t. garlic salt)
Cinnamon Biscuits – Increase sugar to 2 T., add one egg with milk, sprinkle top of biscuits with cinnamon sugar before baking.  [Fancier?  Roll chilled dough out on floured board, brush with melted butter/margarine and sprinkle with brown sugar and cinnamon.  Carefully roll dough into a long log.  Cut 1 in. slices with sharp knife and place in greased baking pan.]