Preheat the oven to 350°F (180°C).

Line a cookie sheet with parchment paper.

In a mixing bowl, combine the flour, baking powder, salt, and powdered sugar. Mix well.

Quickly rub the cubed butter into the dry ingredients using your fingertips or a blender until the mixture looks like breadcrumbs.

Add the milk and mix to form a dough. If the dough seems dry, add a bit more milk.

Turn the dough onto a floured surface. Roll it until smooth.

Using a well-floured rolling pin, roll the dough to just over 1/8 inch thick.

Cut the dough into rounds, about 2 1/2 inches in diameter. Re-roll the scraps to make more biscuits.

Transfer the biscuits to the prepared baking pan.

Optional: Prick the biscuits with a fork to create holes.

Bake for 20 minutes, or until the biscuits are pale gold.

Let the biscuits cool, then store them in an airtight container for up to 1 week.

You can also freeze the raw dough for up to 1 month.