Preparation

• Heat the oven to 425°F (218°C) and set aside an oven-safe 10-inch or 12-inch skillet or a 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 in the food processor. 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 onto a lightly floured work surface. Sprinkle a little flour on top and bring the dough together with your hands. Add flour as needed.
• Pat the dough into a rectangle about ¾ inch thick. Fold the dough into thirds, like a letter, and rotate it 90 degrees. Repeat two more times.
• Pat the dough into a rectangle between ½ inch and ¾ inch thick. Use a biscuit cutter to cut out your biscuits without twisting the cutter.
• Place the cut-out biscuits into the skillet or onto a baking sheet, close together.
• Press together the scraps gently to make more biscuits, being careful not to overwork the dough.
• Bake the biscuits until golden brown and risen, about 10 to 15 minutes. Serve warm.