Preheat oven to 425°F. 

Line a cookie sheet with parchment paper. 

In a large bowl, mix flour, baking powder, sugar, and salt until well combined. Set bowl aside.

Use a box grater to shred your butter into small pieces, then stir into flour mixture. You can cut the butter into small pieces if necessary, instead of grating.

Combine the butter and the flour mixture until you have coarse crumbs. 

Add milk and stir with a wooden spoon or spatula until combined. Do not over mix. 

Flour a work surface well, then transfer your dough to the floured surface. 

Use your hands to knead the dough together. If it is too sticky to work with, add floud until manageable. 

After kneading the bread so that dough is well formed, fold it in half over itself and use your hands to flatten the dough. Turn a quarter turn and do again. Repeat this 5-6 times.

Use your hands to flatten dough to about 1" thick. 

Dust a round biscuit cutter with flour. The recipe recommends using a 2-3/4" cutter.

Press the cutter straight down into the dough and place the cut out biscuit onto the baking sheet, leaving about 1/2" of space between biscuits. 

Get as many biscuits as you can from your dough, not leaving much space between your cut outs, then rework dough and repeat the process. You should get at least 6 biscuits. 

Bake for 12 minutes or until tops are turning light brown.