Preheat the oven to 400F. Line a large baking sheet with parchment paper.
In a mixing bowl, use a fork to stir together flour, baking powder, baking soda, salt, garlic powder, minced thyme and minced rosemary.
Grate the cold butter on the coarse side of a cheese grater into the mixing bowl. Then using your hands, rub the flour and butter together until it resembles a coarse meal, about pea-sized pieces. (If you don’t have a cheese grater, cut the butter into small cubes and then mix into the flour as described).
Pour in ¾ cup of milk and stir gently until the dough comes together into a sticky, shaggy dough. Add in the last ¼ cup of milk if the dough is still a bit dry and all of the flour isn’t yet incorporated.
Use a 1/4 cup measuring cup to scoop out mounds of biscuit dough onto the baking sheet (it does not need to be measured perfectly, just use it as a scoop). You will get about 8-10 biscuits.
Brush the tops of each biscuit with a bit of milk and then bake for 16-18 minutes, until the tops of the biscuits just start to turn golden.
Remove from the oven and let sit on a baking sheet for 5 minutes. Then remove to cool on a baking rack. Enjoy warm or at room temperature.
Store in a container at room temperature for up to 2 days or in the fridge for up to 4 days. Or, freeze for up to 2 months.