Line a baking sheet with parchment paper and set aside.
Place flour, baking powder, salt and sugar in a large mixing bowl.
Using a pastry cutter, or your cold fingertips, cut butter and goat cheese into the dries until the butter and cheese are about the size of tiny peas.
Stir in sun-dried tomatoes.
Stir in milk with a fork or wooden spoon and mix until all dries and milk are incorporated into a dough.
Roll dough out onto a floured cloth or cutting board to about 1-inch thick.
Fold dough in half and roll out again. Repeat process one more time.
On the last fold and roll, cut the biscuits and place onto the prepared baking sheet. Refrigerate for at least 15 minutes.
While the dough is chilling, preheat the oven to 400° F.
Remove chilled biscuits from the refrigerator and bake for approximately 14-16 minutes, or until the tops are golden-brown.
Serve with a spread of labneh, goat cheese, Boursin cheese, eggs, or just plain!
These biscuits freeze very well for several weeks, too. Just thaw for about 10 minutes before reheating to serve.