Preheat oven to 425° and prepare a 13" x 9" baking pan with a Silpat sheet or parchment paper.
Cut the cold butter into thin slices and place in the refrigerator to rechill
In a large bowl add the flour, baking powder, sugar and salt and mix to combine
Drop the cold butter slices into the flour mixture and toss to coat. Using your fingers rub the butter into the flour to make small flake pieces. You can also use a pastry cutter for this. Make sure not do overdo this, you want to be able to see the butter pieces.
Pour the milk into the flour/butter mixture and stir until just combined.
Gently need the dough to bring all the ingredients together.
Turn the dough out on a lightly floured board and shape and with your hands shape the dough into a circle or rectangle to a 1/2" to 3/4" thickness
Using a 2" or 3" round cutter cut the dough into as many biscuits as possible. Gently gather the scraps of dough and push them together to cut the remaining biscuits. If you pat the dough into a rectangle you can cut the dough in squares with a knife which results in no scrapes.
Brush the tops of the biscuits with melted butter and bake for 15-18 minutes.