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.