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Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Toss in the cubed butter to coat with flour. Using a pastry blender or by rubbing the butter pieces between your fingers, work the butter into the flour until the butter pieces range in size from peas to almonds.
Using a silicone spatula, fold the milk into the flour mixture, until most of the flour is moistened but the dough is still crumbly. (Don’t over mix it. It will come together in the next step.) Turn out onto a well-floured surface.
With floured hands, pat the dough to a 1-inch thick rectangle. Fold the dough in half.
Cut the dough in half crosswise and stack the two halves on top of each other. Pat the dough into a rectangle again.
Repeat folding, cutting, stacking, and patting 3 more times.
Roll the finished dough to a thickness of about ¾ to 1 inch and cut into biscuits using a 2½ to 3-inch round, floured cookie cutter. Place on prepared baking sheet. For best results, freeze the biscuits for 20 minutes.
Bake for 20 minutes or until tops and bottoms are golden brown. Immediately brush with melted butter, if desired. Enjoy hot or cool completely on a wire rack.