Preheat the oven to 450°F (230°C). Line a baking sheet or use a lightly greased sheet.

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

Add the cold, cubed butter. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.

Pour in the milk gradually and stir with a wooden spoon until the dough just comes together — it should be shaggy and slightly sticky. Don’t overmix.

Turn the dough onto a lightly floured surface. Fold and press gently a few times until smooth; avoid heavy kneading.

Pat or roll the dough to about 1 inch thick. Use a floured biscuit cutter or a drinking glass to cut rounds. Press straight down — don’t twist — to help biscuits rise evenly. Reassemble scraps and cut remaining biscuits.

Place the biscuits on the baking sheet. For taller biscuits, set them close together so the sides touch; for crisper sides, space them apart.

Bake for 12–15 minutes, until the tops are golden brown and the centers are set. Let cool a few minutes and serve warm.