Preheat your oven to 450°F / 230°C.
In a large bowl, whisk together the flour, baking powder, and salt.
Add the cold, cubed butter to the flour mixture.
Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This is the secret to flaky layers!
Drizzle ½ cup / 120 ml (4.1 fl oz) of cold milk over the mixture. Use a fork to gently toss the together until a shaggy dough begins to form.
Add more milk, one tablespoon at a time, only until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently pat or knead it just 2-3 times to bring it together, then pat or roll it out to a ½-inch thickness.
Using a 2. 5-inch round cutter, cut out the biscuits. Press the cutter straight down without twisting to ensure a high rise.
Place the biscuits on an ungreased baking sheet, with sides just touching for softer biscuits or spaced apart for crispier sides.
Bake for 10 to 12 minutes, or until the biscuits are tall, puffed, and beautifully golden on top. For the best experience, serve them immediately while still warm, preferably with a generous pat of butter.
When cutting your biscuits, press the cutter straight down and pull straight up. Twisting the cutter seals the edges and prevents the biscuits from rising to their full, fluffy potential.
