Preheat the oven to 425 F. Line a small baking sheet with parchment paper.
Whisk the dry ingredients together in a large bowl.
Cut the cold butter into 1/2" cubes, then add them directly into the dry ingredients. Use your hands to crumble the cold butter into the dry ingredients, forming a coarse crumb.**
Using a fork, gently stir in the whole milk until a rough ball of dough forms. (Add another tablespoon of flour if the dough seems too wet).
Turn the rough dough out onto a very well-floured surface. Gently form it into a rectangle that is about one inch thick. Fold the front half of the rectangle onto the bottom half, and gently pat down again. Fold the dough in half again, but this time fold the right side onto the left side. (This is how we create the layers!)
Gently repeat the folds from the last step. (Fold in half from front to back, gently pat down, then fold in half from side to side.) Gently form it into a rectangle that is about an inch thick.
Dip a 2" biscuit cutter into the extra flour. Cut two biscuits from the dough, firmly pressing down as you cut. Don't twist the cutter, but you can gently wiggle it back and forth to free the biscuits from the dough.
Gently form the remaining dough into another one inch thick rectangle, and cut out the third and fourth biscuits. Place the biscuits about 1/2" apart on the prepared baking sheet.***
Bake the biscuits at 425 F for 12-14 minutes until the tops and golden brown.
Remove from the oven, and let the biscuits rest until they are cool enough to handle. Enjoy!