In a large bowl, combine the self-rising flour and cold butter pieces.
Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Gradually add the milk, stirring just until a soft dough forms.
Turn the dough out onto a lightly floured surface.
Gently knead the dough 5-6 times, just enough to bring it together.
Pat or roll the dough to about 1/2 to 3/4 inch thickness.
Cut out biscuits using a 2-inch round cutter, pressing straight down without twisting.
Place the biscuits on an ungreased baking sheet, allowing them to touch for softer sides, or spaced apart for crispier sides.
Bake for 12-15 minutes, or until golden brown on top.