Begin by dicing the cold unsalted butter into ½ inch cubes and placing them in the refrigerator to keep them chilled until you’re ready to use them.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 tablespoon of granulated sugar, and 1 teaspoon of fine sea salt until well combined.

Using a pastry blender or your fingertips, cut the refrigerated butter into the flour mixture until the largest pieces resemble peas.

Pour in just under 1 cup of half and half, keeping aside 2 tablespoons for later, and gently stir until the dough comes together.

Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick.

Using a biscuit cutter, cut out rounds from the dough, pressing straight down without twisting.

Preheat your oven to 450°F (232°C) and bake the biscuits for 12-15 minutes, or until golden brown.

Brush the tops with melted butter and allow them to cool on a wire rack for about 10 minutes before serving.