Flaky Oven Biscuits

Preheat the oven fully to 220°C and line a baking tray with parchment paper.

Keep the butter and buttermilk cold until the moment they are used, because warm butter blends into the flour and weakens the flaky layers.

Place 260g all-purpose flour, 10g baking powder, 2g baking soda, and 4g salt in a bowl.

Whisk for about 20 seconds so the leaveners are evenly distributed and no salty or bitter pockets remain in the dough.

Add 90g cold unsalted butter cut into 1cm cubes and rub it in quickly with your fingertips.

Stop when pea-sized butter pieces remain and the mixture looks like coarse sand, not a smooth paste.

Stir 180ml buttermilk with 12g honey, then pour it over the flour mixture.

Fold only 10 to 12 times with a spatula, stopping while the dough is rough and a few dry streaks are still visible.

Turn the dough onto the work surface, fold it once, and gently pat it to about 2cm thick with your palm.

Cut straight down with a biscuit cutter or cup without twisting, so the edges can rise cleanly.

Arrange the rounds on the tray and brush the tops evenly with 15g melted butter.

Bake at 220°C for 13 to 15 minutes, until the tops are golden and the sides split into layers, then cool 5 minutes before serving.