Cutting cold butter up into pea-sized pieces and folding the dough yields structure and flaky layers.

Honey in the batter creates richly flavored biscuits that are not too sweet for a breakfast sandwich or dinner.

Baking the biscuits close together gives them soft sides, while spacing them apart helps the sides crisp up, depending on your preference.

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.…