Dice butter into 1/2" cubes and refrigerate until needed.

In a large mixing bowl, combine flour, baking powder, sugar and salt. Whisk thoroughly.

Add diced cold butter and cut it into the flour using a pastry blender (or two knives or a fork), until the largest butter pieces are pea-sized.

Add 1 cup – minus 2 Tbsp of Half and Half all at once and stir until mixture comes together and is mostly moistened. Do not over-mix.

Turn dough out onto a floured surface. If dough is very sticky, lightly sprinkle the top with flour.

Pat dough into a rectangle then fold it in half and pat into another rectangle. Fold a second time and pat into a 5"x10" rectangle or 3/4" thickness. Dip a 2 1/2" round biscuit cutter into flour and cut out 8 biscults. Pull together scraps and form into a rectangle to cut an extra 2 biscuits.

Place biscuits on a parchment-lined baking sheet 1-inch apart and bake at 450˚F for 12-15 minutes or until tops are golden brown and biscuits are baked through. While biscuits are hot, brush tops with 1/2 Tbsp melted butter. Transfer to a wire rack to cool 10 minutes then serve.