In a large bowl, combine flour and butter. Using a pastry cutter, a fork, or 2 knives, cut in butter until a coarse meal develops and butter is evenly distributed.

Add milk and stir until a soft dough forms. If the dough is sticky, add more flour 1 tablespoon at a time. If the dough is dry, add more milk 1 tablespoon at a time.

Turn the dough out onto a lightly floured surface and knead for 20 seconds, adding flour if the dough becomes sticky.

Roll out to 1/2-inch thick and cut out biscuits with a biscuit cutter. Press together the uncut dough and continue rolling and cutting biscuits.

Bake until lightly golden brown on top and fragrant, about 10 to 12 minutes.