1-Gathering and Prepping: First, chill the butter in the freezer for 10-20 minutes and preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to avoid any sticking. Make sure all your ingredients are ready so you can move quickly this keeps the butter cold, which is key for fluffy biscuits.

2-Mixing the Dough: In a large bowl, whisk together 2 cups all-purpose flour (250g), 1 tablespoon baking powder, 1 tablespoon granulated sugar, and 1 teaspoon salt. This step ensures everything mixes evenly. Next, grate the very cold unsalted butter (85g) directly into the flour mixture using a box grater, then stir until it looks like coarse crumbs. This method helps distribute the butter without warming it up.

3-Forming and Baking: Add ¾ cup whole milk (177ml) and stir gently with a wooden spoon just until combined don’t overwork the dough, as that can make biscuits tough. Turn the dough onto a lightly floured surface, gently gather and knead it with your hands, adding flour only if it’s too sticky. Fold the dough over itself, flatten it, rotate 90 degrees, and repeat 5-6 times to build those lovely layers.

4-Forming and Baking: Press the dough to about 1-inch thickness using your hands, not a rolling pin, for even results. Dip a 2 ¾-inch biscuit cutter in flour and cut out the biscuits, placing them less than ½ inch apart on your baking sheet. Gently rework the scraps, press to 1-inch thickness, and cut more until you have at least 6 biscuits. Bake for 12 minutes until lightly golden, and brush with melted salted butter if you like.