Combine all dry ingredients and sift or mix together well.

Cut the butter into small pieces as if for pie crust. Break up the pieces and add to the flour mixture, cutting in with a large fork or pastry cutter. The mixture should resemble coarse crumbs. Do NOT overmix at this stage.

Add the milk and egg and mix until just combined. The batter should be slightly lumpy.

Using a large spoon, drop generous dollops of the batter onto a greased or lined cookie sheet. Bake for 10-15 minutes or until golden brown on top. Remove immediately to a cooling rack. Serve warm with butter and jam or a generous serving of country gravy. Makes about 6 large biscuits or 12 small biscuits.