In a bowl put the warm milk and yeast. Mix using a fork and let it sit for 10 minutes for the yeast to activate.
In a big bowl put the flour, sugar, salt and baking powder. Add in the butter and using your fingers start to integrate the butter to end up with a sand like mixture. It is important to do this step quickly for the butter not to heat up (you can also do this step in a food processor).
Once the yeast has activated, add in the eggs and beat with a fork. Add this mixture to the flour and start kneading for about 5 minutes using your hands until you get a smooth and soft dough (it is important not to over knead).
Put the dough in a bowl, cover it with plastic kitchen wrap or a kitchen towel so it does not get dry and let it rest for 20 minutes somewhere fresh.
Preheat the oven to 392º F (200º C). One this time has passed, place the dough on a clean surface with some flour and roll it out in a rectangular shape with a rolling pin until it is about 0.40 inches (1 cm) thick. Fold the dough in half widthwise and then roll it out again to form a 0.60 inches (1.5 cm) thick rectangle.
Cut the dough using a round cookie cutter of about (7 cm) in diameter or the size you want. Then, to make them have the traditional circle in the middle make a smaller circle with a pipping tip making sure you don't go all the way through the dough. You should end up with about 30 pieces.
Place the biscuits on aa big rectangular baking sheet lined with parchment paper. Brush the egg wash on them and bake for 15 minutes or until they turn golden brown and have risen.
Take out of the oven and let it rest for 10 minutes. Serve with butter and jam or with the toppings you like.