My brother Henry makes a handful of things really, really well. He brings his computer programmer focus to the things he loves most – pizza, fried chicken and waffles, snickerdoodles, and now, biscuits. He volunteered to make them for Thanksgiving, and now they’re firmly in his repetoire. Of course, Henry recommends serving them with honey butter to best enjoy your biscuit.

The key to fluffy, light biscuits is ice cold ingredients, so make sure your butter and buttermilk are thoroughly chilled, and that you’re working lightly and quickly.  If you need to pause the process, pop the ingredients in the fridge to keep them cold.


4 ounces cold butter, chopped into small, 1/2 inch cubes

2 1/4 cups self-rising soft-wheat flour, sifted, plus more for the counter

1 cup buttermilk, plus more for glazing biscuits


Preheat oven to 450F.

Scatter the butter over the flour in a large bowl. Cut the butter into flour with a pastry blender (or using your finger tips) until crumbly and mixture resembles small peas. Add the buttermilk, stirring just until dry ingredients are moistened and coming together into a ball of dough.

Turn the dough out onto a lightly floured surface; knead 3 or 4 times to form it into a ball. With floured hands, press the dough into a 3/4-inch-thick rectangle and fold dough over onto itself in 3 sections, like you would a letter.  Pat down the dough to 3/4-inch-thick, and repeat this entire process 2 more times. This is creating the fluffy layers that will puff and add lift as the biscuits bake.

Press the dough to 1 inch thick, and cut with a 2-inch round cookie cutter, or with a juice glass dipped in flour.  Place the rounds on a baking sheet lined with parchment paper or a silicon pad, and then pat the dough to 1 inch thick and cut again.  Repeat until you use all of the dough up. Glaze the rounds with a little buttermilk and place in the center of the oven. Bake for about 15 minutes or until lightly browned on top. Place on a cooling rack to cool.


1 stick butter, softened

3 tablespoons honey

Cinnamon, optional


Mix together the honey and butter, plus cinnamon if you like, until smooth and even. Put into a ramekin to serve.