Preheat the oven to 425 and lightly grease a large baking sheet.
In a bowl of an electric mixer, combine flour, baking powder, baking soda, and salt. Mix on low to combine ingredients.
Chop cold butter into pieces and add it to the flour mixture. Mix on low, until batter resembles coarse crumbs.
Pour in honey and mix for a few seconds.
Pour cold buttermilk into the center of the mixture. Mix until just combined, dough will be sticky.
Transfer the dough onto a lightly floured surface and sprinkle with a little more flour on top. Knead dough 5-6 times and pat into a ½ inch-think circle.
Using a cookie cutter (about 2 to 2 1/2 inches in diameter), cut out the biscuits. Rework dough scraps into a ball (kneading it as little as possible) and shape it into a circle again. Cut out more biscuits.
Place biscuits on the baking sheet leaving about an inch in between.
In a small bowl, mix melted butter and honey. Using a pastry brush, brush each biscuits with honey butter mixture.
Bake for 10-13 minutes (depending on the size of biscuits), until raised and golden brown.
As soon as you take the biscuits out of the oven, brush them with more honey butter mixture.
Video
Notes
Tips to remember!
Keep fats cold. This means the cold butter and cold buttermilk!
If you don’t have buttermilk, don’t fret! You can easily substitute the buttermilk with an acidic milk mixture. Simply combine 1 TBSP of freshly squeezed lemon juice OR white vinegar with 1 cup of whole milk. Let it sit for just about 5 minutes before you use it. Do note that this is NOT an equal substitute to buttermilk and will not work as well. But it will certainly work in a pinch.
Do NOT over-mix the dough! Mix everything together just until the dough forms, knead it just a few times, then cut the biscuits with your cookie cutter. Over mixing the dough could result in flat, tough biscuits.
Use a cookie cutter. This is how to achieve perfectly sized, uniformed biscuits that all bake evenly. If you don’t have a cookie cutter you can just use a narrow glass. Make sure to slightly grease the cookie cutter. Don’t twist the cookie cutter – just gently press it down.
Check your baking powder and soda to make sure they’re not expired. If your baking powder is more than 6 months old, it will start to lose its acting agents and won’t work as well anymore.