Sift together flour, baking powder, baking soda, salt and herbs (if desired). Mix in butter, then add milk. Stir to combine.
Turn out onto floured surface or silicone pastry mat and kneed a few times to fully incorporate ingredients. Add small amounts of flour or drops of milk as necessary so the dough will hold together but not be sticky.
Pat dough to ⅔” thickness. Cut with a 2” biscuit cutter or drinking glass.
Place biscuits on greased or parchment-lined cookie sheet and bake for 12-15 minutes until lightly browned.
Hack: Biscuits can be stored at room temperature for up to 2 days or in the refrigerator for up to a week.
Hack: Place leftover biscuits on cookie sheet and place in freezer until fully frozen. Place in a sealable freezer bag and store in a freezer-safe container for up to 3 months.