Keep butter and buttermilk in fridge until ready to mix with dry ingredients.

• Preheat oven to 400°F
• Spoon flour into measuring cup and level with a knife. Add to a large mixing bowl along with the baking powder and salt.
• Remove butter from the fridge and add cut pieces to the flour mixture. Break up butter with a pastry cutter until it resembles pea size crumbs. Chill for 10 minutes in freezer.
• Combine buttermilk and honey with a whisk until blended. Add to flour mixture once chilled and stir just until moist. It may still be a little crumbly, that's okay! Be careful not to overmix the dough.
• Turn the dough out onto a floured surface and knead dough 3-4 times. Roll dough into a (1/2-inch-thick) 9×5 inch rectangle. sprinkle a little flour on top of the dough. Fold the dough into thirds like you're folding a piece of paper for an envelope. Re-roll the dough into the same 1/2-inch thickness and 9×5 inch rectangle. sprinkle a little flour on top. Repeat steps one more time. Cut into 2 1/2 -3 inch circles with biscuit cutter. Re-roll scrapes until all the dough is used. You should have about 9-10 biscuits.
• Place biscuits onto a silicone lined sheet pan. It's okay if the biscuits are close together. Bake in preheated oven for 10-12 minutes. Mine takes 10 minutes exactly.
• Remove from oven and let cool slightly before enjoying. Best served warm.