Place the butter in the freezer for at least 20 minutes. Preheat your oven to 425°F with a rack in the upper third of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

Grate the frozen butter using a box grater. Add the butter to the bowl and mix it into the dry ingredients using a fork.

Pour 1 cup of milk or buttermilk into the bowl and stir with a fork until the dough comes together. If the dough seems dry, add 1 to 2 tablespoons more milk or buttermilk.

Turn the dough onto a lightly floured work surface. Pat the dough into a 1 ½-inch thick rectangle. Fold the dough in half on top of itself and pat it down into another 1 ½-inch thick rectangle. Repeat the folding process 4 to 6 times, then press the dough down into a 1-inch thick rectangle.

Use a biscuit cutter to cut out the biscuits, pressing straight down into the dough without twisting. Gather the scraps, pat the dough out to 1-inch thickness again, and finish cutting out all the biscuits. Place them on the prepared baking sheet.

Optionally, brush the biscuit tops with milk, buttermilk, cream, or melted butter. Bake for 13 to 16 minutes until the tops are lightly golden brown.