In Nova Scotia there are as many recipes for biscuits as there are people who bake them, but Liz has posted an all-round recipe. Some people leave out the egg, others add a little sugar (particularly if the biscuits are used in a dessert, such as strawberry shortcake or cinnamon rolls). The trick to them is to keep the 'breadcrumby mix' not too fine - size of small peas - and to mix as little as possible after adding liquid, just enough to wet all the dry ingredients. Bake at 400F.