Freeze the butter for at least 15 minutes before starting.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Remove the butter from the freezer and grate it in using the large holes on a box grater.
Add the milk and use your hands to form into a dough. Add an additional tablespoon if needed.
On a cool, clean, and lightly floured surface, use your hands to roll the dough into a rectangle, about 10 x 6". Don't worry about getting the measurement exact.
Laminate the dough: Fold the dough in half and flatten it out again into a 10 x 6" rectangle. Repeat this process 4-5 times. Use your hands to work the dough, not a rolling pin.
Use your hands to flatten the dough into an 11 x 8" rectangle. The measurement needs to be accurate now.
Use a 2 ½" round biscuit cutter to cut out 12 biscuits.
Arrange the biscuits on a baking pan lined with parchment paper. Place the baking pan in the fridge while you preheat the oven.
Preheat oven to 425°.
Bake the biscuits for 15-17 minutes until golden brown. Top with butter and serve warm.