Sift all dry ingredients together.

Add cold butter and cut in with a fork or pulse in a food processor 5 times.

Pour in whole milk and mix until a rough dough forms.

Transfer to a board, knead and fold over 3 times.

Press into a 1-inch thick rectangle, cover, and let rest for 30 minutes.

Cut 6-7 large rounds using a biscuit cutter and place on a cookie sheet.

Bake at 425°F for 10-12 minutes until golden brown.