Preheat oven to 450 degrees.

Place flour, salt, baking powder, and sugar in a food processor and pulse several times. Cut the butter in half, then in small pieces. Add to flour and pulse, carefully, several times. You want large pieces (about the size of a pea) left. Gradually add milk or half & half while pulsing. Stop when it still looks crumbly – it shouldn’t be totally mixed at this point.

Dump on to counter and mix a little with your hands until it just holds together, but is still very shaggy looking. Divide into six pieces. (Note, sometimes we divide into 8 and just bake for a little less time.)

Place on baking tray in mounds. Do not attempt to smooth out, they should be “clumps” – lining the tray with parchment or foil helps with clean up. Brush tops with milk or cream – just use a little from the whipping cream you’ll use to serve with it.  Sprinkle with sugar.

Bake at 450 degrees for 15 – 17 minutes. Do not overbake – better to sacrifice a little browning than to have dry shortcakes. Watch carefully. Turn the tray halfway through.

Cool on a rack and store in an airtight container. These are best the same day, but still good the next. The crispy exterior tends to soften with storage.