These light and tender biscuits are splendid. Use them for strawberry shortcake.

2	tbsp.	liquid honey
3/4	C	milk
2	C	all-purpose flour
1	tbsp.	baking powder
1/4	tsp.	salt
1/3	C	cold butter, cut in cubes

Preheat oven to 450F. Heat honey in microwave for about 10 seconds or until fluid; whisk into milk. Set aside.

In a large bowl, combine flour, baking powder, and salt; with pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. With fork, stir in milk mixture just until combined.

Gather dough with hands and knead gently on lightly floured surface just until dough holds together, about 10 times. Pat out to 3/4-inch thickness. Using 2-1/2-inch or 3-inch cookie cutter, cut into 6 to 8 biscuits, re-rolling scraps.

Bake on ungreased baking sheet for 12 to 15 minutes or until golden. Let cool on rack.