Combine flour, sugar, and salt in a large bowl. Cut in cold butter until a crumbly mixture forms or use a food processor on pulse until pea-sized pieces are formed.
Add in cold water 1 tablespoon at a time and cut in with a fork. Dough make take more or less water depending on how dry the flour is. Add only enough water until dough loosely stays together and only mix until just combined. Try not to overwork the dough.
Cut dough in half and form into 2 halves. Refrigerate for 30 minutes.
Turn first half of dough out onto floured work surface. Roll out dough and cut into rounds using a 4” biscuit or cookie cutter. Repeat with other half of dough until you have 12 rounds. Fit into standard muffin pan and place into fridge to chill.