Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
Turn out on a floured surface and roll to form a smooth dough. (IF your dough seems dry add a little more milk.)
Using a well-floured rolling pin, roll the dough out to a bit more than 1/8 inch thick and cut into rounds, about 2 1/2 inches in diameter. You can keep rolling the scraps together to make additional biscuits.
Cover and store in an airtight container for up to 1 week. Freeze the raw dough for up to 1 month.