Cinnamon Sugar Biscuits

2 Preheat the oven to 425F. Line a sheet pan with parchment. Set aside.
3 Measure the flour, granulated sugar, baking powder and salt in a bowl. Whisk to combine.
4 Grate the full stick of frozen butter directly into the flour mixture with a box or cheese grater. Mix with a rubber spatula or your hands to coat the butter in the flour mixture.
5 Pour in the milk, and stir gently until just combined. The dough should start to pull away from the sides of the bowl. Be careful not to stir it too much or the rise will be affected.
6 Flour a flat surface or countertop. Flour your hands, too.
7 Turn out the dough onto a floured countertop. Add some flour to the top of the dough, too.
8 Pat the dough a 1.5" tall rectangle, working quickly. Sprinkle the cinnamon-sugar mixture on top of the dough, then fold it into thirds, bringing the short sides to meet in the middle, like you would a tri-fold pamphlet or a letter.
9 Gently pat the dough into another 1.5" tall rectangle, and cut into squares with a sharp knife. You’ll have about 8, depending on the size you cut them into. (Ours were 1 ½” tall and 2 ½” wide.)
10 Place on the prepared sheet pan. Transfer to the freezer for 10 minutes.
11 Remove the biscuits from the freezer. Brush the tops with a little additional milk. Sprinkle them with the turbinado sugar to give them a crispy exterior.
12 Bake in the preheated oven for 14-16 minutes or until golden brown in the preheated oven.
13 Drizzle with cream cheese icing, and enjoy! You can also serve these without the icing and instead add softened butter, jams and more!