Yield: 12 – 14 biscuits



3 cups Henry Wood and Company bread flour
1 1/2 tablespoons baking powder
1 teaspoon baking soda
3 teaspoons chilled honey
1 1/2 teaspoons salt
3/4 cup frozen unsalted butter
1 cup + 3 tablespoons chilled buttermilk
1/4 cup melted unsalted butter
1/4 cup heavy cream


Warm honey
Melted butter


Sift flour, baking powder, baking soda, and salt into a large bowl. 
Whisk sifted mixture to be certain all ingredients are evenly distributed. 
Grate frozen butter into the bowl of flour. 
Whisk butter into flour. 
Whisk honey and buttermilk together until honey dissolves in the buttermilk. 
Make a well in the center of the flour and add chilled buttermilk and honey. 
Stir with a fork 10 times or until the dough forms a rough ball. 
Chill dough for 10 minutes. 
Turn the dough out onto a lightly floured board.


Cook’s Note: Handle the dough as little and as gently as posible.  Do not roll the dough as it will flatten the necessary layering of the dough and toughen the final product.


Gently knead the dough 4 times, turning the dough over after each kneading.
Pat, do not roll, dough out until 1/2″ thick. 
Fold the dough over itself 10 times by dividing the dough in the middle and folding one half over the other.  The dough will roughly form a ball by the end of the folding process. 
Gently pat the dough outward to form a roughly 1″ thick circle. 
Flour the inside and rim of a 2″ round biscuit cutter, tin can with both end removed, or glass tumbler. 
Cut 10 – 12 biscuits. 
Place on an ungreased tray as a single layer. 
Gently reform any remaining dough into a 1″ thick circle and continue cutting until all the dough is used.  
Preheat oven to 400° F. 
Chill tray of biscuits for 10 minutes. 
Dip each biscuit in melted butter.  Allow any excess butter to drip off the biscuit. 
Place biscuit on an ungreased cookie sheet.
Brush top of each biscuit with heavy cream. 
Place biscuits in oven and bake 15-20 minutes or until lightly browned and baked through. 
Remove from oven and place biscuits in a lined bread basket.  Cover with the liner. 
Serve warm with preferred topping.