Preheat your oven to 425°F (220°C). A hot oven is crucial for achieving that perfect biscuit rise.
In a large mixing bowl, combine 2 1/4 cups of self-rising flour. Make sure to whisk it well to aerate the flour and break up any clumps.
Add the chilled goat's-milk butter cubes to the flour mixture. Using a pastry cutter or a fork, cut in the butter until the mixture resembles coarse crumbs.
Pour in 3/4 cup of whole milk, and gently stir with a spatula or wooden spoon until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead the dough just a few times, about 5-6 times, until it’s cohesive.
Pat the dough into a rectangle about 1-inch thick. Use a biscuit cutter or a sharp knife to cut out biscuits. Place them on a baking sheet lined with parchment paper.
Bake the biscuits in your preheated oven for 12-15 minutes, or until they’re golden brown on top.
Once baked, remove them from the oven and let them cool for a few minutes. Serve them warm with your favorite toppings.
