Preheat & Prepare. Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it. High altitude biscuits like a hot oven—think dramatic entrance.

Mix the Dry Ingredients. In a large bowl, whisk together the flour, baking powder, sugar, and salt. This is not the time to rush—give it a good whisk so everything is evenly distributed.

Cut in the Butter. Add the cold butter cubes to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter in until the mixture looks like coarse crumbs with some pea-sized pieces of butter still hanging out. Those little butter pockets? That’s where the magic lives.

Add the Milk. Pour in the cold milk or buttermilk and gently stir just until the dough comes together. If it looks a little dry, add a splash more milk. The dough should be soft and slightly shaggy—not wet, not crumbly, and definitely not overmixed.

Shape the Dough. Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick. No rolling pin required. We’re being gentle here.

Cut the Biscuits. Cut the dough into 9 equal squares. Easy, efficient, and zero waste—my favorite combo. If you’re using a biscuit cutter, press straight down without twisting.

Bake. Place the biscuits on the prepared baking sheet with sides just barely touching. This helps them climb upward instead of spreading out. Bake for 12–15 minutes, or until tall, golden, and smelling like you’ve made excellent life choices.

Finish & Serve. Brush the tops with melted butter if you’re feeling extra (you should be). Sprinkle with flaky salt if desired. Serve warm, always warm.