• In a large bowl, place the flour and cold butter slices. Cut the butter into the flour with a fork, pastry blender, or pastry cutter until fully incorporated, and it resembles lumpy flour. Place this bowl in the refrigerator for 10 minutes.
• After 10 minutes have passed, stir the sugar and chocolate chips into the flour mixture until well blended. Add milk and stir just until moistened (can add 1/4 cup more milk if need be).
• Turn the dough out onto a lightly floured surface. Dip your palms in flour and pat the dough out into a rectangular shape. Gently fold the right side over onto the middle of the rectangle. Fold the left side over on top of the folded right side, like you are folding a piece of paper to put into an envelope.
• Pat this out again into a rectangle and repeat the folding process once more.
• Dip a juice glass or biscuit cutter into flour and cut out the biscuits. Place biscuits in a lightly greased cake pan with their sides touching. Bake at 450 for 14-16 minutes or until lightly golden brown on top.

To make the glaze

• Stir together the confectioner's sugar, vanilla, and milk until smooth. Brush over the top of the biscuits. Allow them to sit for a few minutes before serving.