Preheat the oven to 225ºC/440ºF/gas mark 7

Line a large oven tray with parchment paper and set aside

Mix the flour and salt in a mixing bowl

Reserve about 2tbs of the buttermilk before adding the rest to the flour

Bring together to form quite a wet dough, trying not to mix or knead too much

Flour a work surface well before gently rolling the dough to about 2cm thick

Form rounds using a medium-sized cookie/pastry cutter

Place the rounds on the baking tray leaving a little space between

Brush the top of each with the reserved buttermilk

Bake for 12-15 minutes or until the tops have turned a light golden brown

Allow to cool for a few minutes on a wire rack

Serve while still warm