Since you can whip these up so quickly and they taste great right out of the oven, you may not want to make them ahead.
3 cups self-rising cake flour
1/2 cup (1 stick) cold margarine or butter, cut up
1 1/2 cup milk
1. Preheat oven to 450 degrees F. Into large bowl, measure flour. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. With fork, stir milk into flour mixture just until blended (dough will be wet and sticky).
2. Drop half of dough by scant 1/4 cups, 2 inches apart, onto ungreased large cookie sheet. Bake biscuits 10 to 12 minutes, until pale golden. With wide metal spatula, transfer biscuits to wire rack to cool slightly. Repeat with remaining dough. Serve biscuits warm, or cool completely to serve later. Reheat before serving if you like.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.