Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.

Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder.

Combine Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, egg, and milk (or water). If using honey, mix it in at this stage.

Incorporate Butter: Grate the cold butter directly into the dry ingredients. Use a fork or your hands to gently mix until the mixture resembles coarse crumbs.

Form the Dough: Pour the wet mixture into the dry ingredients and stir gently until combined. The dough will be slightly sticky—avoid overmixing.

Shape the Biscuits: Transfer the dough to a lightly floured surface and pat it into a 1-inch thick disc. Use a 3 1/2-inch biscuit cutter (or a round glass) to cut out biscuits.

Arrange & Bake: Place biscuits in a 9×6.5-inch baking dish, ensuring they are close but not touching. Brush the tops with an egg wash for a golden finish.

Bake: Bake for 18-20 minutes, or until the tops are golden brown.

Cool & Serve: Remove from the oven and let cool slightly before serving. Enjoy warm with butter, jam, or honey!

Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a toaster oven or microwave for a few seconds before serving.