Flakey Buttery Biscuits

We can never get enough of these biscuits. We love to top them with a cut up boiled egg and smothered in country gravy. They are also completely divine topped with homemade strawberry jam.

Ingredients:
2 cups flour
3 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1/2 cup butter
1 TB honey
2/3 cup milk

Directions:

1. Preheat oven to 230C/450F
2. Place dry ingredients in a food processor and whiz to combine.
3. Add butter and pulse til the butter looks like peas.
4. Dump into a mixing bowl and add the milk and honey and stir until it comes together.
5. Place on a lightly floured surface (I use a silicone mat because it's easy to clean) and knead several times to work the gluten
6. Then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won't be as high.
7. You can cut them with a biscuit cutter, a tin can or a glass but don't use a seesaw approach as that will reduce the rise.
8. If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.
9. I used a knife and cut them square and had no leftovers.
10. You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.
11. Bake for 10 minutes or until golden brown.
12. I like to let them rest for about twenty minutes before baking, but, seriously, I'm usually so hungry by this point that I just toss them in the oven once the oven is hot enough.. Bake at 450 for 10 minutes or until they are done to your liking.