Preparation

• Heat the oven to 425°F (218°C) and set aside an oven-safe skillet or baking sheet.
• Combine the flour, baking powder, baking soda, sugar, and salt in the bowl of a food processor. Pulse three to four times to mix.
• Cut the cold butter into cubes and scatter it over the flour. Pulse 5 to 7 times until the butter turns into tiny bits.
• Empty the butter-flour mixture into a large bowl. Make a well in the middle and pour in the milk. Stir until a shaggy dough forms.
• Transfer the dough to a floured surface, sprinkle flour on top, and bring the dough together with your hands.
• Pat the dough into a rectangle about ¾ inch thick, fold it into thirds, rotate, and repeat two more times.
• Pat the dough into a rectangle between ½ inch and ¾ inch thick, then use a biscuit cutter to cut out biscuits.
• Place the cut-out biscuits into the skillet or onto a baking sheet, close to each other.
• Gently press together scraps to make more biscuits without overworking the dough.
• Bake the biscuits until golden brown and risen, for 10 to 15 minutes. Serve warm.