Biscuits

2¼ cups all purpose flour, divided
2 Tablespoons double acting baking powder
1 teaspoon salt
½ cup plus 2 Tablespoons unsalted butter
¾ cup cold milk

Preheat oven to 450° F.

Thoroughly mix 2 cups flour, baking powder and salt in a large bowl. Add butter; cut with a pastry blender until mixture is the consistency of coarse cornmeal. Make a well in center of dough, and gradually pour in milk. Stir slowly until there is no danger of spilling it, then stir vigorously. Turn dough onto board or waxed paper dusted with ¼ cup flour. Knead the dough gently for a minute or two until it feels smooth and pliable. Roll dough with lightly floured rolling pin until it is about ¼-inch thick; cut with a biscuit cutter or the rim of a glass dipped in flour. Place on a lightly greased cookie sheet and bake for 12 to 15 minutes or until biscuits are light golden brown on top and bottom. Yield 3 dozen (1½-inch) biscuits.

NOTE: To save unused biscuits, keep in zip lock bag. To reheat the next day, pat top of each biscuit with a little water and bake at 350° F for about 10 minutes. These will freeze well after being cooked.