Biscuits II
2 cups all purpose flour 1 Tablespoon double acting baking powder 2 teaspoons sugar ½ teaspoon salt 6 Tablespoons cold, unsalted butter ¾ cup cold milk

Preheat the oven to 425° F.  Line a baking pan with aluminum foil or parchment paper.  Set aside.

Place flour, baking powder, sugar and salt in the bowl of a food processor.  Pulse process several times to combine.  Add the butter, and pulse process until the butter is well incorporated and the mixture is pebbly.  The butter should range in size from small peas to coarse cornmeal. Add the milk, and pulse process just until a rough dough forms.

Lightly dust the work surface with flour; turn out the dough.  Dust the top of the dough very lightly with flour and form into a rough ball.  Pat the dough with your hands until it is around ½-inch thick.  Cut as many biscuits as possible, and transfer to the prepared baking pan.   Gather the scraps into a ball, handling as little as possible; repeat the process.  ( Note:  The biscuits can be prepared up to this point, frozen on the baking pan, wrapped airtight, and kept for up to two months.  Bake without defrosting, adding several minutes to the cooking time.)

Bake biscuits at 425° F for 14 to 18 minutes, or until puffed and golden brown.  Serve hot.  Yield:  8 3-inch biscuits.