Southern Biscuits
Finally! After many recipe fails, this is at last one that will stick around.
2 cups all-purpose flour, plus more for kneading
1 tablespoon baking powder
1 teaspoon granulated sugar, plus more to taste
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, cold (1 stick)
3/4 cup half-and-half or buttermilk
Preheat the oven to 450 degrees and grease a baking sheet or cast-iron skillet.
Mix together the flour, baking powder, sugar and salt.
Cut the stick of butter into pieces and work it into the flour mixture with two forks or pastry blender until it resembles pea-size crumbs. Add the half-and-half or buttermilk, mixing until the dough is a bit loose and sticky.
Pour the dough out onto a floured surface and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it's sticking. Make the dough into a ball and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a full minute.
Roll out the dough until it's 1/4 of an inch think, then fold it in half. Using a round biscuit cutter (you can use a glass or a cup if you don't have a biscuit cutter), cut out the biscuits from the folded dough. Place on a greased baking sheet or in a cast-iron skillet close together, about 1/8 of an inch apart (so they rise up not out), and bake for 15 minutes (less for smaller biscuits) or until the tops are golden brown. Serve hot with honey and butter.

From the kitchen of New York Times