Preheat the oven to 450F. Lightly grease a baking sheet.
Sift flour, baking powder and salt together.
Cut in the butter (we use a food processor, pulsed six or so times and then turn out into a bowl).
Work in milk with a fork to combine into a dough.
Turn out onto floured surface. Pat into a disk and roll out to 1/4 inch thick.
Fold dough in half onto itself so it is doubled in thickness: 1/2 inch thick with both 1/4 layers.
Cut rounds with a biscuit cutter and place on a lightly greased baking sheet, A biscuit cutter has sharp edges, and a sharply cut biscuit will rise higher than a compressed edge biscuit pressed with a glass or some other biscuit cutting method.
Bake at 450F for 5 minutes until cooked throughout (this may be up to 9 minutes if you have rolled the dough thicker than instructed).
Enjoy plain, or with butter, with an omelette, with gravy, or as a shortcake base with strawberries and whipped cream.