Put the pancake mix and honey into a bowl and knead.
If the dough does not come together, adjust by adding water. (Though, it should come together as you knead, so add only a small amount.)
Place the dough on a sheet of plastic wrap. Cover it with another sheet and roll it out with a rolling pin until 2-3 mm thick. If it's sticky, chill in the fridge.
Cut out the dough with a cookie cutter, and poke holes with a fork. Bake for 30 minutes in a 120℃ oven.
When baked, let sit in the oven for a while. Wait until it's cooled enough to the touch, and it's done.
Note: These biscuits turn out relatively hard. Please be careful when serving small children or someone with weak teeth.
Note 2: When adding the honey, start with 1 scant tablespoon and check if you need some more. If you add too much, the dough will stay soft and will not harden even if you bake it for a longer time.
Story Behind this Recipe
A honey variation of my oil-free, egg-free, and sugar-free honey biscuits.
These biscuits stick to the oven paper when they're freshly baked, but will come off as they cool down. The biscuits are done if they feel slightly soft when touched. (Be careful not to burn yourself.)