Heat oven to 450°F and arrange a rack in the upper third. In a medium bowl whisk together flour and sugar. Set a box grater inside the bowl with the flour mixture and grate the cold coconut oil through the large holes. Toss the coconut oil shavings with the flour to coat.

Drizzle ¾ cup of the milk over the flour and toss the mixture together with your fingers to incorporate the milk. The dough should be a scraggly mess with no dry spots. If there is still flour at the bottom of the bowl drizzle the remaining ¼ cup of milk over the mixture and toss to combine.

Gather dough into a ball and place on a lightly floured surface. Roll dough into a circle about ½-inch thick and cut out biscuits with a cutter (whatever size you prefer, I like small 2½-inch biscuits). Place biscuits on a baking sheet about an inch apart and re-roll any scraps until all the dough has been used. Brush a little extra milk over the tops to give them a little gleam.

Bake on the top rack until golden, about 12-15 minutes. Serve warm with honey.