• Preheat oven to 400°F.  In a large bowl, whisk together flour, baking powder, sugar and salt.
• Cut butter into slices. Add to flour, cutting in with two knives, or use a pastry blender or your fingers, until mixture looks like coarse crumbs.
• Stir together milk and Angostura bitters. Add to flour mixture and gently stir until moistened. Do not over-mix.
• Drop batter by the heaping spoonsful onto baking sheet; let rest 5 minutes. Sheet tray does not have to be greased.
• Bake 13-14 minutes or until lightly golden. Serve warm.

Rolled Cut-Out Biscuits

• Proceed as above, using 2/3 cup milk for either the savory, or sweet variation (below). Dough will be on the moist side, but should form into a ball with your hands. Place on a well-floured surface and knead 10-15 times, sprinkling with extra flour so that dough is not sticky. Roll or pat out to about 1/2” thick. Cut into rounds with a 3” cookie cutter or rim of a glass. Place rounds on sheet tray. Fold over remaining dough, knead once or twice and roll out. Cut rounds until dough is used up. Bake 13-14 minutes. Serve warm.

Orange Currant Drop Biscuits

• Use 2 Tbsp. sugar (instead of 2 tsp.), 1/3 cup currants, zest of one orange and 1 Tbsp. Angostura orange bitters.  Add the sugar to the flour, baking powder and salt; whisk together. Cut in butter. Stir currants into flour mixture. Add orange zest and Angostura to the 1 cup milk; stir. Stir into flour mixture. Do not over-mix. Drop batter by heaping spoonsful onto baking sheet. Let rest 5 minutes. Bake 13-14 minutes or until lightly golden. Serve warm.