Biscuits

Sift the white flour, baking powder, kosher salt and baking soda together until there are no large lumps.

Cube the cold unsalted butter small, add it, and press it into pebble or pea sized pieces while mixing.

Add about a cup of buttermilk until it just comes together, not too wet or tacky; too much water and the gluten makes the biscuit tough.

Roll and pat it flat on a cutting board and cut rounds with a cookie cutter, pressing straight down and letting go without twisting so the side layers stay intact.

Put the rounds on a tray with parchment paper and brush the tops with buttermilk.

Bake at 350F until nicely browned, brushing a little more butter on top halfway through if they are not colouring.

Serve with a little honey butter.