Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.

Add cold butter cubes and cut into the flour with a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Pour in the cold milk (or buttermilk) and stir gently with a fork just until the dough comes together. The dough should be slightly sticky and shaggy—do not overmix.

Turn dough onto a lightly floured surface. Pat into a rectangle about 3/4–1 inch thick, then fold in thirds like a letter. Rotate and pat again to 3/4–1 inch. Repeat the gentle fold once more for extra layers.

Dip a biscuit cutter in flour and press straight down to cut biscuits (do not twist). Gather scraps, stack, gently pat, and cut again.

Place biscuits on the prepared baking sheet, close together for softer sides or spaced for crisper edges.

Bake 12–15 minutes, until tops are golden and bottoms are lightly browned.

Brush hot biscuits with melted butter if desired. Serve warm with butter, honey, or jam.