a good day for strawberry shortcake

I have been using this recipe that I saw in a Country Living magazine for more than twenty years. I also use this recipe for making biscuits for chicken and biscuits or beef stew - I eliminate the sugar and nutmeg.

Shortcake Biscuits

4 cups unsifted all-purpose flour

4 tsp. baking powder

6 tbsp. sugar

1 tsp. salt

1/4 tsp. ground nutmeg

3/4 cup (1 1/2 sticks) butter

1 1/2 cups milk

Heat oven to 425 degrees. Grease a baking sheet. In a bowl combine the flour, baking powder, 5 tbsp. of the sugar, salt and nutmeg and blend well. Cut 1/2 cup of the butter into small pieces. Add to the dry ingredients and work together until mixture forms coarse crumbs. Melt the remaining butter; set aside. Add the milk to flour mixture and with a spoon or your hands, mix until a soft dough forms. Knead for a minute or two until dough is smooth. On a lightly floured board, roll dough out to 1-inch thickness. Using a cutter or round glass; cut six 2 1/2- inch circles and six 3-inch circles. You may have to reroll the dough. Place the 3-inch circles on baking sheet, brush each with some of the melted butter and center a 2 1/2-inch circle over each one. Brush tops with butter; sprinkle with reserved sugar. Bake 12 to 14 minutes or until biscuits have risen and are golden brown. Remove to a rack to cool.