Preheat your oven to 425°F. Generously grease a 10-inch cast iron skillet with butter to ensure easy release.

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, garlic powder, and salt. Work the shredded butter into the dry ingredients using your hands until the mixture feels crumbly. Stir in the parmesan cheese.

Add the milk and honey to the bowl. Mix gently until the dough just comes together—be careful not to overwork it to retain the biscuits' flaky texture.

Transfer the dough to a lightly floured surface. Pat it into a 1-inch-thick rectangle. Fold one side into the center and then fold the opposite side over, like folding a letter. Rotate the dough 90 degrees and repeat this process twice, ensuring flaky layers.

Flatten the dough into a 3/4-inch-thick rectangle and use a 3-inch biscuit cutter to cut out circles. Reroll the scraps to cut more biscuits. Arrange the biscuits in the prepared skillet.

Brush the tops with milk and dot the skillet with 2 tablespoons of butter. Bake for 20-22 minutes, or until the tops turn golden brown.

While the biscuits bake, prepare the honey butter. Melt the remaining 2 tablespoons of butter in a small saucepan over low heat until it starts to brown lightly, about 5 minutes. Stir in the honey, thyme, and pinch of sea salt.

Once baked, brush the warm biscuits with the honey butter and sprinkle with fresh thyme if desired. Serve immediately and enjoy!