Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.

Grate the frozen butter on the large holes of a box grater. Work quickly so the butter stays cold.

Add the grated butter to the dry mixture. Use a fork (or a pastry cutter) to toss and press the butter into the flour until the mixture looks crumbly with pea-sized butter pieces.

Pour in the milk gradually, stirring with a fork. Stop when the dough just comes together and pulls away from the sides — you may not need the full amount.

Turn the dough out onto a lightly floured surface. Press it to about ¼ inch thick.

Fold the dough in half, press again to ¼ inch, and repeat at least 3–4 times to create layers.

Roll or pat the dough to ½ inch thickness. Use a 2.5–3 inch round cutter to stamp out biscuits. Reroll scraps as needed.

Brush off any excess flour from the tops and place biscuits evenly spaced on the prepared baking sheet.

Bake for 13–15 minutes, until the edges are just beginning to turn golden. Rotate the pan once if your oven has hot spots.

Remove from oven and brush the tops with a little melted butter for shine and flavor. Serve warm.