Shortcake Biscuits (great for Erwin-style strawberry shortcake!)

4 cups flour
2 tablespoons baking powder (double for zero sodium baking powder)
1 teaspoon salt (only if butter is unsalted)
4 tablespoons of Splenda (can substitute white sugar)
2 sticks butter, soft
2 eggs
1 cup half and half

preheat oven to 450F (takes about 12 minutes)

Put dry ingredients in large bowl. Whisk to combine. Don't wash the whisk. Cut
in butter with the pastry blender until the mixture looks like small lumps, then
use (clean) fingers to combine it until it looks like coarse sand. (A French
pastry chef would call this a "pate sable" or "paste of sand".) In medium bowl
(make sure it's not too small) put in the half and half and break in the eggs.
Whisk to combine. (Now you can wash the whisk!) Add the liquid to the pate sable
and, using a spatula, gently work in the liquid until it has all combined to a
thick batter. With floured fingers, gather it into a ball, plop out onto floured
board. Pat until ½-¾" thick. With a water glass as  cutter you should get 16
biscuits.

Arrange biscuits on a small baking sheet.
Bake until golden, 15-20 minutes depending on thickness.