• Preheat oven to 425°F.
• To a large bowl, add the flour, baking powder, and salt and whisk together.
• Grate cold butter into the flour mixture. Using a fork, fold butter into the flour mixture until butter is coated (don’t over mix).
• Create a well in the flour mixture. Add buttermilk and honey to the well.
• Using a rubber spatula or your hands, gently mix while turning the bowl. Continue until a dough is formed. Turn dough out onto a lightly floured surface
• Using a bench scraper, fold the dough over on itself, press it down lightly and rotate the dough 90 degrees. Repeat 3 more times, or until the dough is no longer sticky.
• Lightly flour a rolling pin and roll dough to 1 inch thick. Lightly flour a 3-inch round biscuit or cookie cutter. Cut straight down through dough and do not twist while cutting. Place biscuit on baking tray. Lightly flour biscuit cutter and repeat to use all the dough.
• Bake for 13-15 minutes or until the tops are golden brown.

Honey Butter Topping

• Meanwhile, in a small bowl, melt 1 Tablespoon honey and 1 Tablespoon butter in the microwave for 15-30 seconds. Mix to combine.
• Using a pastry or silicone brush, brush honey butter mixture on top of freshly baked biscuits