Cut 6 tablespoons of your butter into small cubes then place them in the freezer while you prepare the dry ingredients.
Pre-heat your oven to 425° and line a baking sheet with either parchment paper or silicon baking mats.
(I make these in my food processor to make things super easy but you can also use a bowl and make them by hand.)Add the flour, baking powder, sugar, and salt to either a large bowl or a food processor and mix to combine.Food processor: pulse just a few times to combine ingredients.Bowl: gently stir together to combine ingredients. Take the 6 tablespoons of butter cubes from the freezer and add it to your dry mixture.Food processor: pulse a few times until the butter pieces are broken up and the mixture looks like sand.Bowl: use a pastry cutter or a sturdy fork to cut the butter into the dry mixture. You should have butter pieces no large than a pea. Next you'll add in the milk. Food processor: pour the milk into the mixture and pulse a few times until a crumbly dough begins to form.Bowl: pour the milk into the mixture and stir with a wooden spoon or spatula until a crumbly dough begins to form. Sprinkle a bit of flour onto your counter or a board and scoop the dough onto the flour. Press down until It's about 1 inch thick. Fold it in half and press it down to 1 inch again. Do this a total of 3 times.
I don't have a biscuit cutter so I just use a glass. Just dip whatever you are using in a bit of extra flour and then cut out your biscuits. Press down (do not twist) and gently pull back up. Cut out as many biscuits as you can then refold the dough until you run out. (I usually can get 7 out of this recipe)
Place them on the baking sheet just slightly touching each other and bake for about 12-14 minutes or until the tops begin to brown slightly.
Melt the remaining 2 tablespoons of butter and brush the tops before serving.