Ingredients:

  • 450g All-Purpose Flour
  • 1 tablespoon plus 1 teaspoon Baking Powder
  • 1.5 teaspoons Fine Sea Salt
  • 170g Unsalted Butter, frozen
  • 240ml Full-Fat Buttermilk, cold
  • 2 tablespoons Full-Fat Buttermilk, for brushing
  • 1 tablespoon Honey

Instructions:

  1. Whisk the flour, baking powder, and sea salt in a chilled large mixing bowl. Using a box grater, grate the frozen butter directly into the flour mixture. Toss gently with a fork until butter pieces are evenly coated and resemble small snowflakes.
  2. Create a well in the center of the dry ingredients. Pour in the cold buttermilk and honey. Use a spatula to fold the flour into the liquid until a shaggy, messy dough forms. Do not over-mix; the dough should look unfinished.
  3. Turn the dough out onto a lightly floured surface. Perform a 'letter-fold' lamination by patting the dough into a rectangle and folding it into thirds like a letter. Rotate and repeat this process to create microscopic layers of fat and dough.
  4. Gently pat the dough to a 1-inch thickness. Use a sharp-edged 2.5-inch circular biscuit cutter to press straight down without twisting. Arrange biscuits on a parchment-lined baking sheet so they are just touching.
  5. Brush the tops with the additional 2 tablespoons of buttermilk. Bake at 425°F (218°C) for 15 minutes or until the tops are a deep mahogany brown and the biscuits have achieved a high vertical rise.