Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/2 tsp. baking soda
1 tsp fine salt
1/2 cup (a full stick) unsalted butter, frozen solid
2/3 cup 2% or whole milk

Sift all dry ingredients together (into a chilled bowl, if possible). Place a cheese grater over the top of the bowl, and grate the butter through the large holes. I find that a paper towel helps to keep fingers from freezing and butter from melting, and can later be used to grease the pan if you so desire. You should end up with a pile of dry incredients covered with a lot of little nodules and curls of butter.
Gently mix together the butter and dry ingredients with your hands: you should end up with a very loose crumbly mixture. Add the milk, and stir with wooden spoon, just until the mixture comes together into a loose dough. You should be able to pack it into a ball that mostly holds together.
Turn it out onto a floured surface and pat down to about 1/2 or 3/4 of an inch. Cut with a biscuit cutter or the rim of a glass.
I prefer to cook ‘em on a cookie sheet covered with parchment.
13 minutes at 415 degrees (our oven runs a bit hot, so you may want 425) to golden brown and delicious.

This recipe is basically the “Classic Baking Powder Biscuits” from a Williams-Sonoma breakfast cookbook combined with an Alton Brown method. I never got his biscuits to come out right: too complex and too wet.