Begin by preheating your oven to 400°F (200°C) to prepare for the delightful buttery aroma that will soon fill your kitchen.

In a spacious mixing bowl, combine the flour with the baking powder and salt. If you are opting for self-rising flour, you can skip this step entirely, as it contains both baking powder and salt.

Introduce the cold butter, cut into small chunks. Using either your hands or a pastry blender, incorporate the butter into the flour mixture until it achieves a crumbly texture, with butter pieces roughly the size of peas. It is acceptable for some butter to remain visible, as this contributes to the flakiness of the biscuits.

Gradually pour in the milk, stirring gently with a wooden spoon until the dough begins to come together. Be cautious not to overmix; the goal is merely to combine the ingredients.

Lightly flour your work surface, then turn the dough out onto it. Roll the dough to a thickness of about ¾ inch.

Utilize a biscuit or cookie cutter to shape your biscuits. Ensure you press the cutter straight down without twisting, as this technique encourages the biscuits to rise properly.

Arrange the biscuits on an ungreased cookie sheet or in a cast iron skillet, ensuring they are in contact with each other. This method aids in achieving a higher rise and a softer center.

Place the biscuits in the preheated oven and bake for approximately 10 minutes, or until the tops are golden brown. Keep a close watch, as they can cook quickly.