• Preheat your oven to 425°F (218°C) and have your baking equipment ready.

Prepare the Dough

• In a large bowl, whisk together the flour, baking powder, and salt. If using a food processor, pulse the ingredients until well-mixed. Add the cold butter cubes, and cut them into the dry ingredients with a pastry cutter. Alternatively, if using a food processor, pulse until you achieve a coarse, crumbly texture resembling small peas. Once the butter is incorporated, transfer the mixture to a large mixing bowl if needed.

Combine Ingredients

• Make a well in the center of the dry mix, pour in 1 cup of buttermilk, and drizzle the honey over the top. Using a large spoon or spatula, gently fold everything together until the dough starts to come together. Be mindful not to overmix; the dough should remain a little shaggy and crumbly with some moist spots.

Shaping the Biscuits

• Turn the dough out onto a floured surface and gently bring it together with floured hands. The dough will be sticky at this stage, so keep flouring your hands and the work surface as necessary. Pat the dough into a rough rectangle about 3/4 inch thick. Fold one side towards the center, then fold the opposite side over the top. Rotate the dough, flatten it again to 3/4 inch thickness, and repeat the folding process twice more. After the final fold, shape the dough into a 3/4 inch thick rectangle.

Cutting and Baking

• Using a 2.5 or 3-inch biscuit cutter, cut out rounds from the dough. Remember to press straight down without twisting to ensure the edges of the biscuits remain intact and can rise fully. Re-roll any scraps and continue cutting until all the dough is used. You should have about 8-10 biscuits in total. Arrange the biscuits in a 10-inch cast iron skillet or close together on a parchment-lined baking sheet, ensuring they touch slightly for better rise.
• Brush the tops of the biscuits with the remaining buttermilk before placing them in the oven. Bake for 18-20 minutes, or until the tops turn a lovely golden brown.

Serve

• Once baked, remove the biscuits from the oven and brush them with the optional honey butter topping. Serve warm and enjoy.
• Store any leftover biscuits in an airtight container at room temperature or in the fridge for up to 5 days.