Blend flour and butter with a pastry cutter until the butter is completely blended.

In a separate bowl, mix yeast with hot water and 1 tablespoon of sugar. Let it activate for about 5 minutes until foamy.

Combine the activated yeast mixture and milk with the flour and butter mixture.

If the dough is too sticky, add more flour, all-purpose flour is best. The dough should be easy to handle.

Refrigerate the dough for at least 1 hour for best results.

Roll out the dough to approximately 1/2 inch thickness.

Place the rolled-out biscuits onto a baking sheet, preferably an air bake sheet.

Bake at 450°F (232°C) for 10 to 12 minutes, or until golden brown.

The dough can be refrigerated for up to 1 week or frozen for longer storage. Allow the dough to warm up before use for easier handling.