This afternoon I decided to make some shortcake.  This recipe makes a biscuit that is not too sweet.  They're great by themselves, with a little jam (we like to use all-fruit spread), or with a fruit topping and whipped cream. 

INGREDIENTS
Dry
4 cups flour
6 tsp. baking powder
1 tsp. salt
1 cup sugar (a little more if you want them sweeter)

Liquid
1 1/2 sticks butter, melted
2 cups milk

Preheat oven to 425 degrees.  Mix all the dry ingredients together.  Then add the liquid ingredients.  Try not to stir this batter too much - just enough to get it all mixed together well.  This batter works best baked in a muffin pan.  However, I baked mine on a cookie sheet.  If you bake on a cookie sheet, drop by tablespoonful and be sure to space them closely together.  They will spread out.  So putting too much space between each one will make a flatter biscuit.  Bake until they start to brown on top.  Let cool on a wire rack before putting them in a container.