Preheat oven to 350.Combine dry ingredients together in a mixing bowl, set aside.Remove stick of butter from freezer, and thinly slice with a knife, the butter should crumble into small bits. Once you've chopped up all 6 tablespoons, add into dry mix and toss together.Pour into the center of your dry mix the milk. Combine with wooden spoon.Transfer your dough onto a work surface, and begin kneading by hand. Mix should still be dryish at this point and crumbly. The warmth of your hands and pressure will bring it together.If needed, add 1 tablespoon more of milk at a time if you're having trouble getting it to combine.Don't over knead. Once together, press out a half inch thick. Cut with biscuit cutter and place on parchment lined baking sheet. Re-knead as needed to make additional biscuits.Bake at 350 for 12-15 minutes. Sides should be light brown and tops golden. They also should be "puffed up" almost double in size.Serve immediately for a perfect melt in your mouth buttered biscuit. Also great cold or reheated. For best flavor, use within the first 24 hours.