Freeze the butter for 10-20 mins before starting.

Preheat oven to 425 F

Combine sugar, flour, baking powder, and salt in a bowl. Mix thoroughly.

Grate your frozen butter using a box grater and combine with the dry ingredients.

Add milk to the dry ingredients and mix until mostly combined.

Lightly flour a work surface and your hands and dump out the dough onto it.

Knead the dough by hand for 30 seconds to make sure to combine all ingredients. Do not over work the dough.

Shape the dough into a rectangle. The dough should be about 3/4" thick.

Fold the dough onto itself in 3rds. Like folding a piece of paper to fit in an envelope.

Reshape into a rectangle until about 3/4" thick.

Repeat 3 Times.

Flatten the dough by hand (adding a dusting* of flour if needed) until the dough is about 1/4" in thick.

*Do NOT add too much flour. Just enough to make sure it doesn't stick to your hands or the work surface

Use a mug, cup, or biscuit cutter to punch out your biscuits. Reshape the dough as needed to use all of the dough. Set aside.

Use a baking dish of choice. I like to use my 10" cast iron skillet.

Butter your baking dish generously and place the unbaked biscuits into the dish. Leaving about 1/2" between biscuits.

Bake for 12-16 minutes.

The biscuits tend to turn out fairly pale when you first remove the from the oven.

Butter the top of each biscuit and over the next few minutes they will change to a golden brown.

The bottom should be golden brown and the biscuits just baked though.

Enjoy.