1-First, chill the butter in the freezer for 10-20 minutes to keep it very cold this is crucial for creating those light, flaky layers. Preheat your oven to 425°F and line a cookie sheet with nonstick parchment paper to get everything set up smoothly. In a large bowl, mix the flour, baking powder, sugar, and salt until well combined, making sure the dry ingredients are evenly distributed.

2-Next, grate the cold butter using a box grater or cut it into small pieces, then combine it with the flour mixture until it resembles coarse crumbs. This step helps create visible butter pieces, which are key for flakiness don’t overwork it! Add the milk and stir gently with a wooden spoon or spatula until just combined, avoiding overmixing to keep the dough tender and airy.

3-Transfer the dough to a floured surface and gently work it together by hand, adding more flour if it’s too sticky. Fold the dough over itself 5-6 times, rotating it 90 degrees each time to build those beautiful layers, but remember not to overwork it for the best results. Flatten the dough to about 1 inch thick using your hands skip the rolling pin to maintain that delicate texture.

4-Use a lightly floured 2 3/4-inch round biscuit cutter to cut out the biscuits, placing them less than 1/2 inch apart on the baking sheet. Gather and rework the scraps to cut out additional biscuits for a total of at least six. Bake for 12 minutes or until the tops are lightly golden brown, then optionally brush the warm biscuits with melted salted butter and serve right away.