Line a baking sheet with baking parchment and preheat the oven to 210°C.
In a mixing bowl, combine flour, baking powder and salt, whisk until combined.
Rub the cold butter into the flour mixture (do not overwork the butter; otherwise, the biscuits will become tough).
Pour in the honey and milk, and stir until combined.
Turn the batter out onto a clean and floured surface, gently knead until no scraps remain, shape the dough into a 2.5 cm tall round.
Use a biscuit cutter to cut the biscuits.
Place the biscuits onto the baking sheet and bake for 10-13 minutes, or until the biscuits are golden brown.
Brush with melted honey butter as soon as they come out of the oven.
Let cool, then serve.
Your biscuit dough should be moist and a bit sticky; this is precisely why we’re not overworking the butter. So if your dough is a bit wet and sticky, you have to fight the urge to add any more dry ingredients. If your dough has too much flour and dry ingredients, your biscuits can turn out to be tough. Your butter shouldn’t be over mixed because it needs to melt when it’s in the oven; this is what makes the biscuits soft and melt in your mouth.
However, if you undermix your dough, then the biscuits can turn out to be floury and grainy. To avoid under and over-mixing, evenly distribute the butter throughout the dough.
After you’ve used a biscuit cutter to cut the biscuits, you may also need to use your hands to shape them a little. Since we haven’t overworked the butter, you’ll need to pull in all the loose and scrap pieces of ingredients, if there is any. So that everything sticks. Be sure to do this fast because we also need to plop these biscuits in the oven before the butter melts.