4 cups flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups butter
1 1/2 cups butter milk or sour milk*
Before measuring flour, stir flour with a spoon to lighten. Carefully spoon flour into measuring cup to prevent packing.
Combine flour, sugar, baking powder, salt, and soda. Stir. Add three-fourths the butter and cut into flour mixture until it resembles coarse cornmeal. ("Cutting in" may be accomplished using a pastry blender, scissor action with two knives, or by using a fork.) Cut remaining 1/4 butter in leaving distinguishable small lumps of butter. Make a well in center of mix. Add milk all at once and stir just until mixed. Do not over mix. Press dough into a ball, gently knead 2-3 times, flatten with hands on a slightly floured surface to an even 1/2 inch thickness. Cut into biscuits using floured biscuit cutter, cookie cutter, glass or other round object. Place biscuits on un-greased cookie sheet and bake at 400 degrees for 15 minutes or until lightly browned.
* To replace buttermilk with sour milk, add 2 tablespoons lemon juice to fresh milk (do not use milk that has soured from age or spoilage). You can also use white vinegar if you don't have lemon juice on hand.