Preheat the oven to 175°C (350°F).
Prepare two baking pans with parchment paper.
Add the flour, salt and baking powder and mix together using a whisk or spoon.
Add the butter and the sugar into a mixing bowl with a paddle attachment and cream together until light and fluffy. You can also use a hand blender.
Add in the eggs, vanilla extract, lemon zest, and milk and mix together until well combined.
Pour in the flour mixture and mix until the dough comes together. If the dough is to dry, and a bit more milk.
Remove the biscuits dough and place onto a light flour working surface.
Work the dough a little bit more by kneading it for about 1-2 minutes.
Roll out the cookie dough into a long log and cut small golf ball size pieces and slightly round them. You can also use a small ice scoop, scoop small golf ball-shaped balls.
To shape the biscoitos, roll out each piece into a rope shape about 4-5 inches in length and 1/2 inch thick, and connect both ends together resembling a ring or bagel.
Transfer formed biscuits into baking pan and keep them about 1/2 inch apart.
Repeat until all the cookie dough is made up.
Once your first tray is done, place into the oven and bake for 16-18 minutes or until light golden brown.
Remove the tray from the oven and let the biscuits cool down for five minutes before removing them to a plate or cooling rack.
Repeat with the second tray.
Keep biscuits stored in an airtight container or zip lock bag, they will keep for about 2 weeks.