Flaky homemade biscuits with honey butter

Preheat the oven to 425F. Line a rimmed baking sheet with parchment.

Whisk the flour, sugar, baking powder and salt in a large bowl.

Cube the ice-cold butter into small pieces and add to the flour.

Work the butter in with clean hands or a pastry blender until the pieces range from lentil-sized to small almonds.

Drizzle in the cold milk while folding with a spatula into a messy, shaggy dough, dousing any pockets of flour.

Turn out onto a lightly floured counter; pat into a one-inch-thick rectangle, fold in half, cut in half and stack.

Pat back into a rectangle and repeat the fold, cut and stack three more times, four in total, flouring as needed.

Pat or roll to three quarters to one inch thick; let it rest.

Cut with a floured two-and-a-half or three-inch round cutter, pressing straight down without twisting, flouring before and after each cut; place on the baking sheet. Bring the scraps together and cut the rest.

Freeze 20 minutes so the butter is cold.

Bake at 425F for 20 minutes until puffed and golden.

Mix room-temperature butter with about two teaspoons of honey, using about twice as much butter as honey.

Brush melted butter over the tops; break apart and spread with the honey butter.