Sift the dry ingredients together, making sure they are blended thoroughly

Cut in the butter /margine.The mixture should lock mealy, don't over mix.

Add the milk and stir, combining only until the mixture holds together.

Transfer the dough to lightly floured work surface, press the dough together until it forms one mass, approximately five or six times

Roll out the dough to a thickness of ½ inch(2 centimeters). Cut with a floured 2 inch (5 centimeters) cutter, and place the biscuits on a paper-lined sheet pan.

Bake at 425⁰ F (220⁰C) until the top are light brown, the side almost white and the interior still moist, approximately 10_12 minutes, internal heat will continue to cook the biscuits after they're removed from the oven.

Remove the biscuits to a wire rack to cool, for about 5 mins

Enjoy.