Biscuit are pretty easy and fast to make. You mix, roll, fold, cut, bake, and you eat. That's it.
If you're thinking, "Biscuits, ho-hum. Been there, done that," you might want to think again.
I bake a LOT of bread, so it's gotten to the point where a loaf has to be pretty darn spectacular to get any notice. Yet these biscuits have been the subject of much conversation, and there's been a request for more. Trust me, that doesn't happen all that often.
These biscuits aren't dessert-sweet but you can taste the richness of the honey. They're not so sweet that you couldn't eat them with dinner or breakfast, or slathered with peanut butter. But they would still make a great base for strawberry shortcake.
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About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.