Place the butter in the freezer for 10–20 minutes before beginning to ensure it is exceptionally cold, which contributes to a flakier texture.

Preheat the oven to 425°F and prepare a baking sheet by lining it with parchment paper.

In a large mixing bowl, blend the flour, baking powder, sugar, and salt thoroughly.

Retrieve the chilled butter and either cut it into the flour mixture using a pastry cutter or grate it with a box grater directly into the dry ingredients, stirring gently afterward to combine. The mixture should resemble coarse crumbs.

Pour in the milk and stir with a wooden spoon or spatula just until the dough comes together—avoid excessive mixing.

Turn the dough onto a well-floured surface and gently bring it together by hand. If it's too sticky, incorporate small amounts of flour until manageable.

Fold the dough in half, press to flatten slightly, rotate 90 degrees, and fold again. Repeat this layering and folding technique 5 to 6 times, taking care not to overwork the dough.

Pat the dough to a 1-inch thickness using only your hands. Lightly flour a 2 ¾-inch round biscuit cutter and press straight down to cut out the biscuits.

Arrange the biscuits on the prepared baking sheet with less than ½ inch between them. Re-form any remaining dough and continue cutting until you have at least six biscuits.

Bake for 12 minutes or until the tops begin to acquire a light golden hue.

Optionally, brush with melted salted butter immediately upon removal from the oven. Serve warm.