Preheat your oven to 425°F and prepare a cookie sheet by lining it with nonstick parchment paper. Set it aside.

In a large bowl, mix together the flour, baking powder, sugar, and salt until well combined. Set this mixture aside.

Take the cold butter out of the refrigerator. You can either cut it into the flour mixture using a pastry cutter or, for a better texture, grate the butter using a box grater and then mix it into the flour until it resembles coarse crumbs.

Pour in the milk and gently stir with a wooden spoon or spatula until just combined, being careful not to overwork the dough.

Transfer the dough to a floured surface and use your hands to gently bring it together. If the dough feels too sticky, sprinkle in a bit more flour until it becomes manageable.

Once the dough is cohesive, fold it in half over itself and gently flatten the layers together. Rotate the dough 90 degrees and fold it in half again. Repeat this folding process 5-6 times, taking care not to overwork the dough.

Using your hands (avoid using a rolling pin), flatten the dough to about 1 inch thick. Lightly dust a 2 ¾ inch round biscuit cutter with flour.

Make close cuts by pressing the biscuit cutter straight down into the dough, then place each biscuit onto the prepared baking sheet, leaving less than ½ inch of space between them.

After cutting out as many biscuits as possible, gently rework the remaining dough to cut out one or two more biscuits until you have at least 6.

Bake the biscuits in the preheated oven for 12 minutes or until the tops are just beginning to turn a light golden brown.

If you like, brush the tops with melted salted butter right after taking them out of the oven. Serve warm and enjoy!