Buttermilk biscuits

Preheat the oven to 220 °C. Line a baking sheet with baking paper. Cut the butter into small cubes and keep it cold while preparing the dry ingredients.

Mix 313 g flour with the baking powder, baking soda and salt. Add the butter cubes and rub in with your fingertips to make coarse, uneven crumbs, without warming or melting the butter.

Measure out 240 g buttermilk for the dough and keep the remaining 30 g cold for brushing. Add the dough buttermilk and honey to the crumbs. Fold with a spatula just until the flour is moistened. Do not knead extensively.

Use the reserved 10 g flour on the work surface and your hands. Gather the dough and gently flatten into a rectangle about 2 cm thick. Fold one third into the centre, then fold the other third over it. Turn through 90 degrees. Repeat until you have made 3 folds in total, flattening gently between folds.

Flatten once more to about 2 cm. Cut into equal squares, one per planned serving, without crushing the edges. Place on the sheet with the sides touching. Brush with the reserved buttermilk.

Bake for about 20 minutes until risen and golden. Transfer to a rack and leave for 5 minutes before serving warm.