In a large bowl combine flour, sugar, baking powder and salt. Mix with hands to smooth out lumps. Add the butter and incorporate by using a “church fold”: Rub your hands together with flour and butter in your palms—almost like shaking hands with yourself— causing the butter to smash and stretch. The goal is to achieve long, flat pieces of butter stretched within the dough to essentially create a laminated dough. 

Slowly add milk to the bowl, folding the dough over on itself, but not kneading or squeezing it, to incorporate the milk. The dough should become 1 mass without being wet and sticky. 

Roll out dough onto a lightly floured surface to 1-inch thickness. Cut biscuits to your desired size. (I like “cat head” biscuits, which means huge, though you can also make tiny biscuits for snacks at parties.) Let biscuits rest in fridge 30 to 45 minutes or freeze up to 1 week. If freezing, thaw in the fridge before baking. 

Arrange on a sheet tray or baking pan and lightly brush biscuits with heavy cream. Sprinkle poppy seeds, salt and pepper on top. 

Bake at 350° for 15–25 minutes, or until golden brown and done inside. The cooking time will vary based on the size of the biscuits.