Preparation

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, sugar, and salt.
• On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal.
• Pour in the milk and mix with a wooden spoon until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour.
• Turn the dough out onto a lightly floured surface and pat or roll into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until ½-inch thick. Rotate a quarter turn and repeat the folding and rolling process, then repeat two more times, rotating the dough a quarter turn each time. Dust your work surface with additional flour as needed if the dough starts to stick.
• After the fourth time you fold the dough, pat or roll it into a ½-inch-thick rectangle again. Use a 3-inch biscuit cutter to cut out 6 biscuits, re-rolling the scraps as necessary. Place the biscuits on the baking sheet.
• Bake for 14 to 16 minutes, or until the tops are golden brown. Let cool for 5 minutes before serving.