Cream butter and sugar, add in flour in two lots, mixing thoroughly.
Knead on a floured board until smooth.
Shape into two logs about 25cm long, wrap in cling wrap and place into the fridge until hard (about 1 hour). You can also freeze them at this stage.
When you are ready for fresh biscuits, slice the logs into 1cm slices then bake in a moderate oven for 10 minutes.
I put lemon icing on mine – makes them very shortbready and yummy!