This is really a superior biscuit recipe, without a doubt one of the best I have ever made (and I've made a lot of biscuits). This has just become my gold standard of biscuits. I used a "good fat" margarine for the butter, soured skim milk with vinegar and skipped the honey out of personal preference. These rise like skyscrapers and are amazingly fluffy. I made a 1/2 recipe and needed no extra milk , in fact I needed another good tablespoon of flour (this could well be because of the very high humidity from all the rain we've had this summer. I should mention that I baked on parchment paper instead o buttering the sheet. This is a 100% KEEPER that I'll come back to often.