Before starting this dish, cool your butter in the freezer for 10 to 20 minutes for the best results. For airy, flaky, buttery biscuits, the butter should be very cold.

Line a cookie sheet with parchment paper that is nonstick and preheat the oven to 425F. Place aside.

In a big bowl, mix together the flour, baking powder, sugar, and salt. Place aside.

The butter should be taken out of the fridge and either grated using a box grater or chopped into small pieces using a pastry cutter before being added to the flour mixture and stirred.

When the mixture resembles coarse crumbs, cut the butter or combine the grated butter.

Do not overwork the dough; simply add the milk and whisk with a wooden spoon or spatula until incorporated.

Use your hands to gently knead the biscuit dough on a surface that has been lightly dusted with flour. Add flour until the dough is workable if it is too sticky.

When the dough is cohesive, fold it over on itself and gently press the layers together with your hands. Repeat this process five or six times, being careful not to overwork the dough each time you rotate the dough 90 degrees and fold it in half.

The dough should be flattened to a thickness of 1" using your hands rather than a rolling pin. Lightly sprinkle a 2 34" round biscuit cutter with flour.

Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.

Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.

Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.

If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.