Preheat the oven to 425°F (220°C).

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

Cut the cold butter into small pieces and work it into the flour until it resembles coarse crumbs with pea-sized bits of butter.

Make a well in the dry mix and pour in the cold milk slowly. Stir with a fork until the dough just comes together and is slightly sticky.

Turn the dough onto a lightly floured surface and fold it over itself about 10 times to create layers.

Pat the dough to a thickness of about 1 inch and cut rounds using a biscuit cutter or a floured glass.

Place the biscuits on an un-greased dark baking pan, leaving a little space between each for even baking.

Bake for 12–15 minutes, until the tops are golden brown and a toothpick comes out clean.

Cool for a few minutes before serving warm.