Preheat oven to 425°F.
In a medium mixing bowl, cut butter into flour using a pastry cutter or fork until mixture resembles fine crumbs. Pour in buttermilk gradually, stirring mixture with fork. Add milk until the dough is not sticking to the sides of the bowl and all flour is absorbed into the dough.
On a clean, dry, floured surface, roll dough until it is floured enough so that it doesn't stick to the surface. Press dough out until it is about 1 to 1 1/2 inches thick.
Using a floured biscuit cutter or floured glass rim, cut biscuits. Continue to roll, pressing out and cutting dough until all dough is used.
Place onto an ungreased pan; biscuits should be barely touching.
Bake (oven rack should be in the middle position) for about 15 minutes or until tops are golden brown. Immediately brush with butter.
Serve hot. Great with butter and honey, cheese, or smothered in country gravy.
Tips: In order for the biscuits to turn out fluffy and light, it is important that your flour is fresh and the butter/butter is cold (straight from the refrigerator). Leftover biscuits may be stored in a Ziploc bag for approximately 2-3 days, but they are always better when eaten fresh from the oven.