Biscuits for Strawberry Shortcake

2 c. flour
1 T. baking powder
1/ 2 t. salt
3 T Sugar
1 stick butter, chilled
2/3-3/4 half and half, milk, or cream

In a food processor, (or pastry cutter or fingers) combine flour, baking powder, salt and sugar and pulse to mix.  Cut butter into about 8 pieces and add to the mixture.  Pulse until the mixture resembles course meal, but with few pea-sized chunks of butter left in the mixture.  Transfer the mixture to a large bowl and make a well in the center.  With a fork stir in the cream or milk just until dough is moist.  Be very careful not to overwork.  The dough doesn't have to hold together well at this point.  Let the dough stand for a minute.  Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky. 

Gently pat the dough into a 6x12 inch rectangle about 3/4 in thick and cut into 8 (3-inch) biscuits with a floured round cutter.  Transfer to a buttered foil-lined cookie sheet.  Brush on a little milk or cream and sprinkle tops with some sugar, if desired.  Bake for 10-15 minutes until risen and golden brown.

Courtesy of: Mom