The best biscuits are light, fluffy and flaky, and these definitely fit the bill. They're also quick to make and great for soaking up gravy and serving with fried chicken.
Technique tip: Cutting straight down with the biscuit cutter (rather than turning or twisting) allows the biscuits to rise higher.
Swap option: Swap 1 tablespoon of sugar for the honey. If using sugar, leave out the baking soda.
Preheat oven to 450°F. In a medium bowl, stir the flour, baking powder, salt and baking soda until well combined. Cut in the butter using a fork or pastry blender, until mixture looks like fine crumbs.2.
Heat honey in microwave for 10 seconds, then add milk. Stir milk into flour mixture until it forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).3.
Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough should feel springy and smooth.4.
On the floured surface, flatten dough evenly, using your hands or a rolling pin, until dough is 1/2 inch thick.5.
Before cutting each biscuit, dip a 2½-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an un-greased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.6.
Bake 10 to 12 minutes or until golden brown. Brush with melted butter and sprinkle with sea salt. Immediately remove from cookie sheet. Serve warm.