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Preheat oven. Line a baking sheet with parchment paper. In a bowl stir together flour, baking powder, and salt. Cut in butter with pastry blender. Add milk all at once and stir until dough clings together. Do not worry if there are some dry crumbs. On another sheet of parchment paper on your counter, tip out the dough and, using the parchment paper so your bare hands do not warm the dough, bring it together and fold it over on itself 5-6 times, (this is called laminating, and it works the butter into layers). Still using the parchment paper to handle the dough, pat or roll dough (with rolling pin) to 1/2-inch thickness and cut out biscuit rounds with a biscuit cutter or a floured drinking glass (re-flour the glass each time so you can get the biscuit out!). Fold the cut-out bits together with the parchment paper to make last few biscuits. Bake for 14-18 minutes until golden. Butter with salted butter. Makes about 8 biscuits when I do it. *if using salted butter to make biscuits, just add 1/4 tsp. salt. But unsalted butter (especially apparently European unsalted butter) has less water in it and will make better biscuits. Just FYI. Also, if you buy the 7 oz. block of European butter, you can use half (7 Tbsp.) for this recipe, so each block will make two batches of biscuits.