Whitman's Muffin-tin Honey Butter Biscuits

Ingredients

• 3 cups white lily self rising flour
• 1.5 sticks of butter
• 30-50g Honey Powder
• Optional: Chili oil or paprika etc to taste
• 1 generous swirl of local honey
• 1 cup almond milk
• 1/2 cup oat milk

1. Preheat oven to 450
2. Mix dry ingredients in large mixing bowl. Cube 1.25 sticks of butter then mix in by folding then using cold hands to squish the cubes into small chunks. Do not let the butter melt.
3. Use some of the last quarter of a stick of butter to generously line a 12-muffin pan. Then set aside the remaining butter.
4. Add honey
5. Add other wet ingredients (oat milk, almond milk) gradually until the dough is shaggy. Do not overwork it but keep adding flour if it sticks to your hands.
6. Once it is just dry enough, roll it out and fold in half once or twice. You should have plenty of roughly pea-sized chunks of butter in the dough. Roll out to 1/4 thickness and cut biscuits roughly to size. You will want 2-3 cuts into one tin. If you are neat, you will have enough for 1-2 extra biscuits to experiment with outside the tin.
7. Bake 20-25 minutes until golden brown
8. Serve with butter and jam or sausage gravy