Instructions:

1. Preheat the Oven: Set your oven to 425°F (218°C) and line a baking sheet with parchment paper.​
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.​
3. Incorporate Butter: Add the cold, diced butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout.​
4. Add Milk: Pour the cold milk into the mixture and gently stir until the dough begins to come together. Be careful not to overmix.​
5. Knead and Fold: Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a rectangle. Fold the dough over itself, rotate it 90 degrees, and repeat this folding process 5–6 times to create layers.​
6. Shape the Dough: After the final fold, gently pat the dough into a rectangle about 1 inch thick. Using a round biscuit cutter, press straight down into the dough to cut out the biscuits. Avoid twisting the cutter to ensure the biscuits rise evenly.​
7. Arrange and Bake: Place the biscuits onto the prepared baking sheet, close together for soft sides or spaced apart for crispier edges. Bake in the preheated oven for 12–15 minutes or until the tops are golden brown.​
8. Serve: Remove the biscuits from the oven and serve them warm. Optionally, brush the tops with melted butter for extra flavor.​

For more details and tips, you can visit the original recipe here