Keep butter in refrigerator until required. Slice butter into 4 or 5 thin sections and place over flour mixture. Cut butter in with a pastry cutter, until butter clumps are the size of corn niblets.
Pour milk into small bowl; add egg and whisk gently until blended.
Make a hollow in centre of flour/butter mixture and pour in milk/egg. Using a large mixing spoon, quickly blend all ingredients until a rough ball of dough is formed. The secret is to blend well, but not NOT over-work the dough. (I sometimes will just use my hands once I get CLOSE to forming.).
Pick the ball up in your hands and gently work the dough with 4-5 hand motions to achieve a well-formed ball.
Place the ball on a lightly floured surface and roll out with a lightly floured rolling pin until about 3/4 to 1 inch thickness.
Cut biscuits to desired size with a SHARP biscuit cutter. This is another key to a biscuit that will rise nicely with a good shape. Never twist while cutting, but cut straight down in one movement, otherwise you will 'pinch' the dough which interferes with rising.
Place on un-greased cookie sheet and bake for 11-12 minutes. (Check for doneness at 11 minutes. Biscuits should be light gold.).
Serve warm - they are yummiest when fresh out of the oven. Allow to cool completely on a rack before storing. These biscuits freeze well and are nice if re-heated gently in the oven (never in the microwave!).
If you like cheese biscuits, go ahead and add 1/2 cup grated cheese before adding in the milk; chives too! ENJOY.
NOTE: For a family member who is diabetic but loves biscuits, I modify this recipe to use some soy flour (about 1/3 of the amount) and substitute Splenda for the sugar.