Ingredients:

  • 375g all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon coconut sugar
  • 115g unsalted butter, frozen
  • 240ml low-fat buttermilk, ice-cold
  • 1 tablespoon melted butter
  • 1 teaspoon honey

Instructions:

  1. Whisk the flour, baking powder, baking soda, sea salt, and sugar in a large chilled mixing bowl until well combined.
  2. Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Gently toss with a fork to ensure each piece of butter is coated in flour.
  3. Pour in the ice-cold buttermilk. Stir gently with a spatula just until a shaggy mass forms; do not overwork the dough.
  4. Turn the dough onto a lightly floured surface. Using a bench scraper, fold the dough over itself in thirds (a letter-fold) 3-4 times to create internal layers (lamination).
  5. Pat the dough to 1-inch thickness. Use a 2.5-inch sharp biscuit cutter to press straight down without twisting to cut 12 biscuits.
  6. Arrange biscuits on a parchment-lined baking sheet so they are just touching. Brush the tops with a mixture of melted butter and honey.
  7. Bake in a preheated oven at 425°F (218°C) for 15 minutes or until the tops reach a deep mahogany golden brown.