Step 1

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.

Step 2

Combine the flour, baking powder, salt, and sugar in a mixing bowl and mix to combine the ingredients.

Step 3

Quickly, working with your fingertips or a blender, rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the milk and work through to form a dough.

Step 4

Turn out on a floured surface and roll to form a smooth dough. (IF your dough seems dry add a little more milk.)

Step 5

Using a well-floured rolling pin, roll the dough out to a bit more than 1/8 inch thick and cut into rounds, about 2 1/2 inches in diameter. You can keep rolling the scraps together to make additional biscuits.

Step 6

Transfer the biscuits to your baking pan and, if desired, prick the biscuits with a fork to create holes. Bake for 20 minutes until biscuits are pale gold.

Step 7

Cover and store in an airtight container for up to 1 week. Freeze the raw dough for up to 1 month.