Weigh out 85g of unsalted butter and place it in the freezer for 20-30 minutes. This crucial step ensures the butter stays cold enough to create those signature flaky layers.

Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons confectioner’s sugar, 1 tablespoon baking powder, and 1 teaspoon salt until well combined.

Remove the frozen butter from the freezer and grate it directly into the flour mixture using a box grater. Toss the grated butter with the flour mixture using a spoon to coat each piece.

Pour ¾ cup of cold milk into the bowl and stir gently until a shaggy dough forms. Don’t overmix-the dough should look rough and slightly messy.

Transfer the dough to a generously floured surface. Gently press and fold the dough 4-5 times to create layers, adding more flour as needed to prevent sticking. Handle the dough as little as possible to keep it tender.

Press the dough down until it’s about 1 inch thick. Using a biscuit cutter, press straight down without twisting to cut out circles. Gather scraps, gently press together, and cut additional biscuits.

Transfer the biscuits to the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes until the tops are golden brown.

Remove the biscuits from the oven and immediately brush the tops with 2 tablespoons of melted butter. Serve warm for the best experience.