1-Preheat oven: Preheat oven to 425°F and line a small baking sheet with parchment paper.

2-Whisk dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon kosher salt, and 1 1/2 teaspoons granulated sugar.

3-Cut butter: Cut 3 tablespoons cold, unsalted butter into 1/2-inch cubes and crumble it into the dry ingredients until coarse crumbs form.

4-Stir in milk: Gently stir in 1/2 cup cold, whole milk with a fork until a rough dough ball forms; if it’s too wet, add extra flour 1 tablespoon at a time.

5-Form dough: Turn the dough onto a heavily floured surface and form it into a rectangle about 1 inch thick.

6-Fold dough: Fold the front half onto the back half, gently pat it down, then fold the right half over the left half to create layers.

7-Repeat folding: Repeat the folding process, reforming to a 1-inch thick rectangle each time to build more layers.

8-Cut biscuits: Dip a 2-inch biscuit cutter in flour, cut straight down into the dough without twisting, and gently wiggle to loosen; place the biscuit on the baking sheet.

9-Reform dough: Reform any dough scraps into a 1-inch thick rectangle and cut out additional biscuits, usually yielding 4-5 total.

10-Arrange biscuits: Place biscuits about 1/2 inch apart on the prepared baking sheet.

11-Bake biscuits: Bake at 425°F for 12-14 minutes until the tops are golden brown.

12-Cool and serve: Let the biscuits cool until easy to handle, then serve with butter, jam, or gravy.