To begin, add your milk, psyllium husk and egg to a small mixing bowl and whisk together. Set aside.

To a medium mixing bowl, add your flour, sugar, baking powder, and salt and whisk them together.

Dice your butter into pea-sized pieces. Add it to your dry ingredients and stir together, till all of the butter is covered.

Add the wet ingredients to your dry ingredients and stir them together till you have a shaggy dough. Prepare a clean space on your counter and dust it with flour. Pour your dough out onto the counter.

Gently work the dough till it comes together in a ball. Pat it out into a thin rectangle.

Letter fold: Using a spatula, gently lift the right side of the rectangle and fold it into a third of the dough. Lift the left side of the rectangle and fold it on top of both layers (creating three layers). Gently pat the dough out to 1 inch high.

Spray a round cookie cutter (~2 1/2 inch cutter) with non-stick spray. Gently cut the biscuits, pressing straight down (not twisting). I recommend wiping your cookie cutter in between cutting each biscuit. You should get about 6-8 biscuits, depending on the size of your cutter and how thin you roll your dough.

Any leftover dough can be gently pressed together and patted out again, to cut more biscuits out of.

Place your biscuits on a plate in the freezer while your preheat your oven to 450.

Once your oven is ready, spray a pan with non-stick spray and place your biscuits on it, with NO space in between them (I did two rows of four biscuits each). Bake them for 12-15 minutes, or till the tops are golden.

Let them rest for a couple minutes, then enjoy! I recommend topping them with homemade jam, apple butter, or sausage gravy.