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.