1. Place oven rack in center of the oven. Preheat oven to 475°F. Line 2 large rimmed baking pans with parchment paper; set aside.
2. In a large bowl, whisk together 4 cups self-rising flour, sugar, baking powder and salt.
3. Using a box grater, coarsely grate cold butter into the flour mixture. Using a wooden spoon, gently stir the grated butter into the flour mixture. Be careful not to overwork and warm the butter. Cover bowl; place in freezer for 15 minutes.
4. Remove bowl from freezer. Stir in cold whole milk just until moistened; do not overmix.
5. To laminate dough, on a well-floured surface, lightly roll dough into a 17×6-inch rectangle. Fold the dough into thirds like a letter—fold one short end up and over toward the middle, then fold the other short end up and over the previous fold. Rotate dough 90 degrees and roll out again to a 17×6-inch rectangle. Repeat laminating dough one more time by folding dough; rotating dough 90 degrees and rolling to a 12×6-inch rectangle.
6. Using a floured 2½- to 3-inch-round biscuit cutter, cut dough straight down without twisting the cutter. Reroll scraps; cut out additional biscuits.
7. Place biscuits 1 inch apart in prepared baking pans. Place 1 baking pan in oven; reduce heat to 450°F. Bake for 10 to 14 minutes or until biscuits double in size and are light golden brown, rotating baking pan as needed for even baking. Repeat baking remaining pan of biscuits. Transfer biscuits to a wire rack; serve warm with honey, if desired.

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Gluten-Free Classic Biscuits:

Prepare Classic Biscuits as directed, except substitute Cup4Cup gluten-free multipurpose flour for the self-rising flour.