I LOVE biscuits. These are the simplest to make and go great in the summer with whipped cream and juice strawberries. When I worked at Chez Panisse, there was always a pan of these sitting around in the kitchen for me to snack on.
1 ½ cups flour
4 teaspoons sugar
Pinch of salt
2 teaspoons baking powder
6 tablespoons (3/4 stick) butter
10 plus 1 tablespoon heavy cream
Make sure you use cold butter. Mix all ingredients with your hands and crumble butter into pea sized chunks. Form a disc and roll to 1 inch thickness between two pieces of saran wrap to keep from sticking if needed. You can also just press it together with the palm of your hands. Use a biscuit cutter, any size. I put it back in the refrigerator if it is a warm day for at least ten minutes to keep the butter cold. Baste with cream and bake on parchment paper at 400 degrees. Like all biscuits, they are best eaten shortly after they come out of the oven. Enjoy!