In a food processor, add in the flour, sugar, yeast, milk powder, and baking powder.
Pulse a few times to combine.
Add in the cubed butter while pulsing intermittently.
Drizzle in the whole milk while pulsing.
Remove the lid and check the consistency of the dough. The dough should form pea-sized clumps. If it feels too dry, add in a little water at a time. Pulse a few more times.
Dump the dough onto a large piece of parchment paper.
Use your hands to form a disc of dough and wrap it in the parchment paper.
Chill the dough in the fridge for 30 minutes.
Remove the dough and roll out to a thickness of approximately ½ cm thick.
Cut into sticks about 4" long and 0.6cm wide. (Makes about 65 sticks).
Place onto a large baking sheet lined with parchment paper, spacing the sticks a little bit.
Chill the baking sheet in the fridge for another 20 minutes.
Preheat oven to 350F.
Bake for 12-14 minutes, rotating halfway through, until lightly golden.
Let cool on the baking sheet.