Start by placing the butter in the freezer for at least 20 minutes to firm up.

Preheat your oven to 425° F and position a rack in the upper third. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until they are well blended.

Take the frozen butter and grate it using a box grater. Add the grated butter to the bowl and mix it into the flour mixture with a fork.

Pour in the milk (or buttermilk) and use the fork to blend it until the dough starts to hold together. If it feels a bit dry, add an extra tablespoon or two of milk.

Turn the dough out onto a floured surface, patting it into a rectangle about 1½ inches thick. Fold it in half and reshape it into another rectangle of the same thickness. Repeat this folding technique 4 to 6 times. Then, flatten it to a final thickness of 1 inch.

Use a biscuit cutter (around 2 ¼ inches) to cut the biscuits without twisting. Gather any scraps, reshape, and cut more biscuits until the dough is gone. Arrange them on the prepared baking sheet.

If you'd like, brush the tops with some milk, buttermilk, cream, or melted butter for a golden finish.

Bake for about 13 to 15 minutes, or until they're lightly golden brown on top. Enjoy these delightful biscuits with your favorite jam or a side of gravy!