Preheat oven to 450°F (232°C) with a rack in the center. Line a baking sheet with parchment or lightly dust with Flour. Chilling the sheet for a few minutes helps keep Butter cold.

In a large bowl, whisk Flour, Baking powder, sugar (if using), and salt until evenly combined—this adds air for lift.

Add cold Butter cubes. Using a pastry cutter or two knives, cut Butter into Flour until chunks resemble peas. Those little lumps puff up into glorious layers.

Pour ¾ cup Milk into the mix, stirring gently until the dough just comes together. If it’s too crumbly, add the extra 2 tablespoons. Resist overmixing—tough biscuits are nobody’s friend.

Turn dough onto a lightly floured surface. Pat into a ½-inch thick rectangle, fold it over three times (like a letter), then press back out to ¾-inch thickness—this builds the flaky layers.

Press a 2½-inch round cutter straight down—no twisting—to seal the edges. Gather scraps, gently re-pat, and cut until all dough is used.

Arrange biscuits 1 inch apart. Brush tops with a bit of Milk or melted Butter for extra shine. Bake 12–15 minutes, rotating halfway, until deep golden.

Let rest 2–3 minutes on the sheet, then move to a wire rack to keep bottoms crisp. Serve warm with Butter, honey, gravy, or jam.