What makes these different is that I used fresh ground flour but you can use regular. If you check the ingredients on the store-bought shelf flour sometimes has a lot of filler and conditioners in it. There are some good ones but you just have to look.

Dry Ingredients
250g (2 Cups) Flour
12 g (1 Tbsp) baking powder
1 g (1/4 tsp) baking soda
4 g (1 tsp) salt

Wet Ingredients
125 ml (1 Cup) Milk
72 g (6 tbsp) unsalted butter or shortening
80 g leaven
30 g honey

Instructions

I did use a food processor to combine these ingredients but it can be done without one so don’t be discouraged.
With a food processor combine the dry ingredients including the butter. This will turn it into a crumbly texture and should be very quick in the processor.
With a whisk, combine the wet ingredients and then pour them into the food processor with the dry ingredients.
This will mix into a dough that will be slightly tacky but not wet, approximately 30 seconds.
The goal here is not to mix it so long that the butter melts. Keeping it somewhat solid makes it flaky.

Freezing

Believe it or not, there is a very good technique when freezing bread, dough, pastries, etc. It requires a bigger freezer but allows you to separate the product for easy thawing.

Wire racks are valuable because they allow the product to breathe on the underside. This is what makes pastries soggy.

Place the product on a wire rack where each item is by itself, flat on the rack. Place the whole rack in the freezer. After about 30 minutes the product can be placed in a storage container or bag. This keeps them separate and all that bag frost is gone. Now it’s to the toaster oven only as needed instead of defrosting the whole bag. Fresher longer and a great meal when you want it.