Place the butter in the freezer. Then preheat the oven to 425 degrees F/218 degrees C.
In a small pot, add the honey and chili pepper flakes for the hot honey. Bring it to a boil over medium heat, about 5-6 minutes. Remove from the heat and allow to cool.
⅓ cup honey, ¾ teaspoon chili pepper flakes
In a large bowl combine the flour, salt and baking powder. Shred the frozen butter into the bowl and mix to combine with a metal or wooden spoon.
2 cups all purpose flour, ¾ teaspoon kosher salt, 1 tablespoon baking powder, ½ cup unsalted butter
Pour in the cold milk and honey into the bowl and mix until the dough starts to come together. Lightly flour your surface and turn the dough out onto it. Press the dough down flat and fold it in half. Press it down flat again and do 3-4 folds total.
⅔ cup 2% milk, 1 tablespoon honey
Then lightly flour the top of the dough. Use a rolling pin to roll the dough out until it is 1 inch thick.
Use a 2 ½ inch cutter to cut out the rounds in a straight up and down motion. When you are left with just scraps, gently re-work them into 1 inch thickness again and keep cutting. You will have 8 rounds total.
Place them on a parchment lined baking tray and bake for 10-12 minutes, or until the tops are just starting to brown and the bottoms are golden.
Brush the tops with the hot honey straight from the oven while they are still hot. Serve warm and enjoy!