1. Heat oven to 425°F. Mix flour, baking powder and salt in a bowl. Cut in butter, until mixture is crumbly. Stir in milk, it should be sticky enough to pull away from sides of bowl.
2. Dust the surface with flour and roll dough in flour to coat. Knead lightly for 30 seconds until dough forms a ball. Add dustings of flour as needed but use sparingly; dough should feel damp, almost wet inside and dry outside. Flatten ball with your hand then roll out to 1-inch thick. Cut with 1½-inch circle cutter and lay on a cookie sheet.
3. Brush tops with melted butter. Bake 10 minutes or until golden. Remove from oven and brush with melted butter again. Remove from pan. May be served warm or cool.

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Toppings

1. To make the Whip Cream: In a medium-size chilled mixing bowl whip heavy whipping cream until soft peaks form. Stir in confectioners’ sugar and vanilla. Stir in marscapone, if desired and chill 30 minutes.
2. To assemble split biscuits using a fork or serrated-edge knife. Spoon marmalade on bottom and place a dollop of cream on top, close with other half of biscuit. For the ham biscuit, fold ham slice in half then into a fan shape, place on bottom biscuit. Finish with a slice of brie and a small spoonful of mustard and biscuit top.