Preheat your oven to 230 C.

Add the flour, Bisquick, baking powder, sugar, salt, and baking soda to a large mixing bowl. Stir with a fork well to combine the dry ingredients thoroughly, stir for at least 30 seconds continuous.

Add two tablespoons of the butter to the flour mix and use a spoon to press it in. Once the first two tablespoons are completely combined, add in the last two tablespoons and repeat the process.

Pour in the milk and stir with a spoon until just combined. The dough will likely be too wet. Add in more flour, one tablespoon at a time, until the dough is just dry enough to handle. Dough should come away clean from your fingers when you touch it, but stick to your fingers if you pinch it.

Dump dough onto a well floured work surface. Sprinkle lightly with flour. Fold dough over on itself three times. Use your hands to pat the dough to 3/4 inch thick. Cut dough out with biscuit cutter or the open end of a can and place on baking sheet. Let sit 5 minutes before baking. Note about the cutter or can, do not twist, just push straight down. Twisting will seal the edges and the biscuit will not rise. If you run out of area to cut biscuits, form the scraps into a ball, spread out and cut more.

Bake for 10 minutes and then keep watching, when the tops turn golden brown, remove from the oven, this can be 10-15 minutes so you need to keep an eye on them. Serve.