Preheat oven to 425°F. Grease a baking sheet or line with parchment paper.
In a large bowl, sift together flour, baking powder, sugar and salt. Cut cold butter into 1/2-inch pieces, and add to flour. Cut in butter into flour using two forks or pastry cutter until mixture resembles rough crumbs.
Add milk and stir with a fork until dough forms a rough ball. Turn dough onto a well-floured surface. Pat down as gently as you can into a rectangle about 1-inch thick, then fold over in half. Repeat until dough has been folded three times total. Sprinkle lightly with more flour as needed if dough sticks.
Pat dough out one final time to 1-inch thickness, a rectangle about 10x6-inches. Cut dough into biscuits using a 2-inch or 3-inch biscuit cutter with sharp edges. Take care not to twist the cutter when pressing down as crimped edges will inhibit biscuit rise.
Place cut biscuits on prepared baking sheet and bake until golden brown, about 10-15 minutes.
NOTES: When cutting butter into flour, you may transfer mixture to a food processor and pulse 5-6 times, and return to mixing bowl.
Re-roll scraps gently, if desired, by patting and folding gently, but re-rolled biscuits may be slightly tougher.