Ingredients:

  • 2 cups (250g) self-rising flour
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 3/4 cup (180ml) cold buttermilk
  • 2 tbsp (28g) melted unsalted butter
  • 1 tbsp (21g) honey

Instructions:

  1. Preheat the oven to 450°F (230°C). Note: High heat is mandatory for the rise.
  2. Combine self rising flour and cold cubed butter in a large bowl. Use a fork or pastry cutter to work the butter until it looks like coarse crumbs with pea sized lumps.
  3. Pour in the cold buttermilk. Gently fold the dough with a spatula just until the flour is moistened. Stop as soon as it holds together.
  4. Turn the dough onto a lightly floured surface. Gently pat it down to a 1 inch (2.5cm) thickness.
  5. Press the 2.5 inch cutter straight down without twisting. Place them on a baking sheet so they are just touching.
  6. Bake for 12-15 minutes until the tops are mahogany colored.
  7. Whisk together melted butter and honey in a small bowl.
  8. Brush the honey butter glaze over the biscuits immediately after they leave the oven.