Made these tonight: http://food52.com/recipes...
They were lovely, but this is my first ever attempt at making biscuits, and I know they could have come out lighter and flakier. I'm wondering if some of the excellent bakers out there have any tips for light, flaky biscuits (I'm guessing that not overworking the dough is one of them, but it's hard to know where that line is exactly when I lack experience of what "just right" biscuit dough should be like).
Also, I'm wondering if I cut a little of the honey out to make them slightly less sweet, would I need to tweak any other ingredients for proper texture.
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