In some parts of the world, biscuits are cookies and scones are biscuits. Here in the USA biscuits are a type of shortbread small baked good you eat usually for breakfast with sausages and gravy if you’re going savory, or with jam, butter, honey etc.
Scones here in the USA are often a similar type of dough but griddled instead of baked and usually shaped like a wedge.
The milk or buttermilk in the formula will give a more tender biscuit. You can use substitute milk if you prefer and for the butter you can use a butter substitute, although it may not shorten the flour as well as butter does.
Shortening the flour means that the fat interferes with the gluten formation and so makes a soft tender baked good.
You can also put additions into the biscuit dough and really have some creative fun. Chopped dates, raisins, currants, dried cranberries etc would make a nice additions for a sweet biscuit, you may want to add a bit more sugar to the dough.
Grated or chunked cheese, chopped nuts, seeds, caramelized onions would also make interesting additions to biscuit dough.
The following formula will make about fifteen 2″ biscuits. Biscuits are best eaten same day. If you have more than you can use, consider cutting the biscuits out and then wrapping some of them well and freezing them to bake up later.
When you want to bake them up, simply put the frozen biscuits onto the baking sheet and bake them a bit longer than usual.
The formula is printable: