Add flour, baking powder, matcha powder, sugar, and salt to a bowl and whisk until the color looks even.
Cut in the cold butter with your fingers or a pastry cutter until the pieces are pea sized and the mix looks crumbly.
Pour in the cold milk and stir just until a soft dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface, pat it into a thick rectangle, then fold it in half. Repeat that pat and fold 2 or 3 times for flaky layers.
Pat the dough to about 1 inch thick and cut out biscuits with a round cutter or a small glass.
Place the biscuits on a parchment lined baking sheet, close together if you want softer sides.
Bake at 425°F (220°C) for 12 to 15 minutes, until puffed and lightly golden on the bottom.
Stir the honey into the melted butter. Brush the hot biscuits with the honey butter right when they come out of the oven.
