http://www.learninghowtocook.com/recipe/537-Baking-Powder-Biscuits.html

To begin making biscuits, mix all of the dry ingredients. Using a pastry cutter or two butter knives, cut the cold fat (butter or shortening) into the flour.

The fat should be cut just until it is in large flour-covered clumps.

Carefully measure the liquid and pour it over the top of the flour mixture.

Gently stir the milk into the flour mixture.

Stir only until the milk is incorporated. Over mixing will cause the finished biscuits to be flat and tough.

Lightly flour your work surface.

Turn the dough out onto the surface. Knead the dough a few times to bring the dough together.

The dough can be dusted with a small increment of flour if it is wet or sticky.

Pat the dough out into a 1/2-inch thickness.

Dredge the biscuit cutter in flour just before cutting.

Press straight down on the cutter to cut through the dough. Do not use a twisting motion to cut the biscuits; this will seal the edges of the biscuits and prevent them from rising.

Lift the biscuit cutter straight up.

The leftover dough can be re-shaped for one more round of biscuits.

With as little kneading as possible, shape the remaining dough back into a 1/2-inch disk.

Repeat the cutting process and discard any leftover dough.

Collect your greased baking pan.

Place the biscuits in the pan as close together as you can.

Melt a few tabs of butter.

Brush the tops of the biscuits lightly with the melted butter. Bake according to your recipe.