Sift the flour into a large mixing bowl. Mix with baking powder and salt.

Chop the cold butter into small cubes, add to the flour mixture.

Using a pastry cutter or a sharp knife, blend until the butter turns to pea-sized fine crumbs.

Add milk a little bit at a time, then stirring it in. Keep repeating until the dough forms a ball. Do not add any more milk after it forms a ball.

Add the biscuit dough to a lightly floured work surface. Knead gently.

Use a rolling pin to roll to ½" thickness. Use biscuit cutter or a round rimmed glass to cut biscuits into a round shape.

Dough rolled onto counter surface with rolling pin and a glass cutting circle shapes in the dough.

Add to an ungreased baking sheet lined with parchment paper and let sit 10 minutes to let the biscuit dough rise slightly.

Bake for 10-12 minutes until the tops are lightly browned. Remove from oven and place on a wire rack to cool completely.