10 tablespoons cold (put in freezer) unsalted butter, cut into cubes (*I grated it)
¾ cup whole milk, plus 1 to 2 tablespoons, if needed
Directions:
Heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt and sugar.
Using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse meal with some pea-size pieces. (I just use my hands)
Using a fork, stir in the milk until just evenly moistened, adding up to 2 more tablespoons, if necessary, but stopping before the dough gets too wet.
Scoop the dough into 8 rough mounds (about 1/3-cup each) and place them on the prepared sheets.
Bake the biscuits until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 20 minutes. Serve warm or at room temperature.