Turn the dough onto a lightly flour surface and knead until the dough just comes together. Lightly roll the dough to 1 inch thickness and cut out rounds with a 3 inch cookie cutter.
Be sure you don’t twist the cutter, just press down and pull up to insure that you get a good rise.Gently gather and reform the scraps to cut the last two biscuits.
Place biscuits on the prepared sheet at least 1 inch apart. Brush with the melted butter and sprinkle with turbinado sugar. Bake until risen and golden, about 20-22 mins. Cool on a wire rack.