Biscuit Bread

Preheat the oven to 425°Fahrenheit (220°Celsius). Lightly grease an 8- or 9-inch cast-iron skillet with butter or oil (or a 9-inch cake pan).

In a large mixing bowl, add the flour, baking powder, salt, and sugar (if using. Whisk together until well combined.

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. It's okay if some larger pieces of butter remain—they'll help create flaky layers.

Pour the milk into the mixture and stir just until the dough comes together. Be careful not to overmix, or the bread will be tough.

Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a round shape about 1 inch thick. If desired, you can use a rolling pin for a smoother top.

Carefully place the dough into the cold, prepared pan or skillet. If you like, you can score the top of the dough with a knife to create portions that are easier to separate after baking.

Place the pan in the preheated oven and bake for 20 to 25 minutes. The bread should be golden brown and a toothpick inserted into the center should come out clean.

Remove the biscuit bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool slightly.

Serve warm with butter, jam, or your favorite spread, and enjoy!