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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Mix dry ingredients: In a large bowl, whisk together the flour, salt, sugar, and baking powder.
Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. It’s okay if some larger butter chunks remain—this will help create flakiness in the biscuits.
Add the milk: Pour in the milk (or buttermilk) and stir with a spoon until just combined. Be careful not to overmix; the dough should be slightly lumpy.
Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Use a round biscuit cutter (or a drinking glass) to cut out the biscuits. Do not twist the cutter—press straight down to ensure they rise properly.
Bake: Place the biscuits on the prepared baking sheet, making sure they’re close together to help them rise higher. Bake for 12-15 minutes or until the tops are golden brown.
Serve: Remove from the oven and let them cool for a few minutes. Serve warm with butter, jam, or your favorite spread.
Serving and Storage Tips:
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