Best Fluffy, Flaky, Buttery Biscuits Ever

Preheat oven to 230C/450F

Place dry ingredients in a food processor and whiz to combine.

Add butter and pulse til the butter looks like peas.

Dump into a mixing bowl and add the milk and honey and stir until it comes together.

Place on a lightly floured surface (I use a silicone mat because it’s easy to clean) and knead several times to work the gluten.

Then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won’t be as high.

You can cut them with a biscuit cutter, a tin can or a glass but don’t use a seesaw approach as that will reduce the rise.

If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.

I used a knife and cut them square and had no leftovers.

You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.

Bake for 10 minutes or until golden brown.