Heat oven to 425 degrees and line a baking sheet with a baking liner or parchment.
Add flour, salt, baking powder, and sugar to the bowl of a food processor* and pulse to mix. Toss in the butter pieces and process until the mixture resembles coarse meal.
Add milk all at once and pulse until the dough comes together (don't process too much). The dough should be a "wet' dough.
Using a 1/4 c. scoop,** drop onto prepared pan 2-3 inches apart.
Bake 15 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
For Strawberry Shortcakes:
Slice strawberries, sprinkle with 1/2 tsp. of sugar and toss gently. Let sit at room temperature until serving.
Whip cream with honey (or sugar) until stiff peaks form. This can be done and hour or two in advance and kept in the fridge until serving (if you use honey, it helps keep the cream from separating after whipping, so it stores better).
To serve, split each biscuit needed and place the bottoms on small plates or bowls. Top with about 1/2 cup of sliced strawberries, replace tops and add a spoonful of whipped cream.
Biscuit Note: this will make ten 1/4 cup size biscuits - the extras freeze beautifully and can be thawed and crisped again in a toaster oven.*To make by hand: add ingredients to a medium bowl and cut in butter with a pastry cutter. Use a wooden spoon to mix in the milk.**Use a smaller scoop or two spoons if you'd like a smaller size for your shortcakes.