These are your great-grandma's biscuits. Homemade wholesome goodness. Fill them with sausage and eggs or top them with sausage gravy or just eat them with a couple patties of real butter and canned preserves. You can't go wrong. Eat them while still warm and fresh from the oven.
I recommend doubling this recipe, because they reheat pretty well in the oven or even in a hot buttered skillet.

INGREDIENTS
* 2 cups flour
1 tbsp baking powder
** 1 tbsp sugar
1 tsp salt
1 tsp dried chives
1/3 cup cold butter
*** 3/4 cup milk

DIRECTIONS
Preaheat oven to 425 degrees F.
Combine flour, baking powder, sugar, salt, and chives in a bowl.
Cut cold butter into cubes and drop into the dry flour mixture.
Knead the butter into the flour until it becomes chunky or crumbly.
Add the milk and stir or knead only enough to combine the ingredients. Do not try to remove all lumps. Do not over-knead.
Oil a baking sheet or pan with olive oil.
Lightly flour your counter and flatten the dough on your counter to about a half inch. If the dough is sticky, lightly flour the top. Cut out your biscuits using a cookie or biscuit cutter or a very wide glass dipped in a bit of flour to keep it from sticking.
Place your biscuits on your pan and bake at 425 degrees F for 15 minutes or until the tops are golden brown.

NOTES
* If you use white flour this measurement is correct. If you want to use all whole wheat flour, and more so with the bran, you will need to add more milk. I usually use 1 cup of milk with whole wheat with bran. Aim for a sticky dough if using whole wheat.
** Maple sugar or maple syrup can be substituted for white sugar. You can get away with using a tablespoon either way.
*** Reconstituted powdered milk can be used with no reduction in taste or quality of the biscuits.