Nothing beats freshly baked light, flaky biscuits warm out of the oven. Serve these gems spread with butter and honey or split and use as a base for fruit shortcakes.


2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter
2/3 cup buttermilk


Preheat oven to 450°.

In a large bowl combine flour, baking powder, baking soda and salt. Add butter and using either two knives or a pastry blender cut in butter until mixture resembles a coarse meal.

In a small bowl, whisk together honey and buttermilk. Gently stir into flour mixture until just moistened. Turn dough out onto a lightly floured surface. Knead gently until dough forms a ball.

Roll dough out until about 1/2-inch thick. Using a 2-inch round cookie cutter cut out biscuits. Arrange on an ungreased baking sheet. Bake 8-10 minutes or until puffed and cooked in the middle.

Yields: 16-18

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