Preheat oven to 400°F (204°C) and butter a 12-inch iron skillet or butter a cookie sheet
Cube the butter and put in the freezer while you’re preparing the remaining ingredients.
Whisk the milk and lemon juice together and set aside. It should separate and look curdled after a few minutes.
In a large mixing bowl, whisk the flour, baking powder, salt, and sugar together until well combined.
Add the butter to the flour and beat with a paddle attachment on a low speed until the butter breaks down and looks like small pebbles.
Slowly pour in the milk while beating on a low speed until the dough begins to form a solid ball.
Remove the dough from the mixing bowl and knead for about 20 seconds on a floured surface and form into a disc.
Flour a rolling pin and roll the dough into a circle that’s approximately an inch thick and use a round biscuit cutter (we used the 3-inch size), or the rim of a glass to cut out the biscuits. Repeat with remaining dough until you use it up.
Arrange the biscuits in the pan or on a cookie sheet (feel free to brush with melted butter to get a nice and crispy golden-brown crust) and bake for approximately 15 minutes, or until they’re puffy and golden brown on top.