First Step: Prepare Oven and Baking Space
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and ensure even browning.

Second Step: Mix Dry Ingredients
In a large mixing bowl or food processor, combine 2 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. Stir or pulse until thoroughly blended.

Third Step: Cut in Cold Butter
Cube ½ cup very cold unsalted butter and incorporate it into the flour mixture using a pastry cutter, fork, or pulse in a food processor until the blend resembles coarse crumbs. Keeping the butter cold is critical for flaky biscuit layers.

Fourth Step: Add Wet Ingredients to Form Dough
Make a well in the center of your mixture and add 1 cup cold buttermilk and 2 teaspoons honey. Gently fold together just until a shaggy dough forms, avoiding overmixing to maintain tenderness.

Fifth Step: Shape Dough and Create Layers
Turn the dough onto a floured surface. Gently bring together without pressing too hard. Flatten into a ¾-inch thick rectangle. Fold one side into the center, then fold the other side on top. Rotate dough 90 degrees and repeat the fold-flatten process three times total to build flaky layers.

Sixth Step: Cut and Arrange Biscuits
After the final fold, flatten the dough again to ¾ inch thickness. Using a floured 2.5–3 inch biscuit cutter, press straight down without twisting to cut rounds. Arrange biscuits close together so they touch on a greased cast iron skillet or parchment-lined baking sheet to help them rise tall and keep edges soft.

Final Step: Bake and Serve
Brush biscuit tops with remaining 2 tablespoons buttermilk for even browning. Bake for 18 to 20 minutes until golden and risen. Optionally, brush warm biscuits with a honey butter glaze made of 2 tablespoons melted butter mixed with 1 tablespoon honey before serving for extra flavor and shine.