Dice butter into 1/2" cubes and refrigerate until needed.

Preheat oven to 450F and line a cookie sheet with nonstick parchment paper. Set aside.

Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

Add diced cold butter and cut it into the flour using a pastry blender , until the largest butter pieces are pea-sized crumbs.

Add milk, use a wooden spoon or heavy spatula to stir until combined (don't over-work the dough).

Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add a bit more flour until it is manageable.

Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4 - 1" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 7- 8 biscuits. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.

Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown. While biscuits are hot, brush tops with 1/2 Tbsp melted butter. Serve warm and enjoy!