Effortless Salted Honey Butter Biscuits (Print Version)

# Ingredients:

→ Buttermilk Biscuit Dough

01 - 320 millilitres cold buttermilk
02 - 53 grams granulated sugar
03 - 420 grams all-purpose flour
04 - 7 grams fine salt
05 - 170 grams cold salted butter
06 - 15 grams baking powder
07 - 15 millilitres whole milk or water for brushing
08 - 1 egg

→ Honey Butter Topping

09 - 45 millilitres honey
10 - Flaky sea salt for finishing
11 - 57 grams salted butter, melted

→ Homemade Buttermilk Swap (if needed)

12 - 320 millilitres milk, any kind
13 - 15 millilitres lemon juice or apple cider vinegar

# Instructions:

01 - Crank your oven up to 190°C. Lay parchment paper onto your baking tray and leave it nearby.
02 - Toss salt, sugar, flour, and baking powder into a big bowl and give everything a good whisk 'til it looks all even.
03 - Shred your cold butter right over the dry mix. Give it a couple gentle stirs with a wooden spoon—just enough to coat all the bits with flour.
04 - Start by making a hole in the dry mix, pour in half your buttermilk, and stir it around until it looks shaggy. Add more buttermilk a little at a time and mix 'til the dough just barely holds together. It'll still look kinda crumbly.
05 - Move your dough onto a floured countertop. Fold it over itself about four or five times, gently squishing and turning each time. You can grab a rolling pin to help, but hands work too. This helps those flaky layers form.
06 - Pat or roll out your dough to about 4 cm thick, then slice it into 8 even biscuits with a sharp knife or biscuit cutter.
07 - Set up your biscuits on the tray. Beat the egg with water or milk in a cup, and brush that mix right over the tops.
08 - Bake those biscuits for 35 to 40 minutes. Flip your tray around halfway if you can. You're aiming for super tall, really golden tops.
09 - While the biscuits bake, mix melted salted butter and honey in a little bowl. Stir until they blend together nicely.
10 - As soon as the biscuits are out, brush on lots of honey butter and toss some flaky salt on top. They're best eaten warm.

# Notes:

01 - Use a chunky grater for the cold butter so your biscuits end up super flaky.
02 - Work quick—if everything stays cold, the butter doesn't melt and your biscuits get extra tender.
03 - No buttermilk? Just mix milk and lemon juice or vinegar, let it sit a few minutes, and you've got a good swap.