Homemade 20-Minute Biscuits - A Quick and Easy Recipe

I've been looking for a good homemade biscuit recipe for a while.  I used to use refrigerated biscuit dough from a can, but some brands don't rise well, and others have an odd "off" flavor, so I wanted to get away from that.  I have nothing against using a mix to make biscuits, both drop biscuits and rolled and cut biscuits, but I'd rather not have to depend on it.  

I've tried other biscuit recipes, and they were okay, but nothing to write home about.  The first time I made these, they were a HUGE success.  Even though they are on the big side, there weren't any leftovers, unlike the ones from a refrigerated tube.  So, it looks like this is my new go-to for biscuits!

20-Minute Biscuits (makes 8)

2 1/4 c all-purpose flour

1 T baking powder

1 t salt

1 T sugar

1/3 c butter

1 c milk

1 T butter, melted (for brushing biscuit tops)

Preheat oven to 425 degrees.  Spray a baking sheet.  In a bowl, whisk together all dry ingredients.  Using a pastry blender, two knives, or a fork, cut in butter to resemble coarse crumbs.  Add half of milk and mix, then add the remaining milk and mix.  Do not overmix!  Overmixing will result in tough biscuits.

Transfer dough to a well-floured surface and knead GENTLY 15 - 20 times.  Roll or pat out 1 1/2" to 2" thick, and cut biscuits.  If you use a biscuit cutter, DON'T twist; just pressing straight down will let the biscuits rise taller.  If you don't use a biscuit cutter, you can cut the dough into squares with a knife or pastry/pizza cutter.

Place on baking sheet.  Bake at 425 degrees for 13 to 15 minutes.  Brush top of biscuits with melted butter as they come out of the oven.