05Stir in milk with a rubber spatula or fork until dry ingredients are just moistened.06Let dough rest for 1 minute, then dump it on a floured work surface.07Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick.08With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits.09Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk.10Bake until biscuits are lightly browned, 10 to 12 minutes.11Serve immediately.12Cool left overs, wrap with plastic wrap and freeze as soon as possible.13NOTE.14There's two things to remember when making biscuits.15-Keepthings cold so the butter does not melt.16The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like.17If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on.18-Workfast and gently.19Only mix as much as necessary to do the job.20Over working dough develops gluten.