Preheat your oven to 425°F (218°C).

In a large bowl or food processor, combine flour, baking powder, baking soda, and salt. Whisk or pulse until combined.

Add cubed butter and cut it into the dry ingredients using a pastry cutter or by pulsing until coarse crumbs form.

If using a food processor, transfer the mixture to a large bowl. Create a well in the center and pour in 1 cup (240ml) of buttermilk, drizzling honey on top. Fold gently until it starts to come together. Your dough will be shaggy, so don’t overwork it.

Pour the dough onto a floured surface and gently bring it together, using extra flour to keep it from sticking. Flatten into a rectangle about 3/4-inch thick.

Fold the dough like a letter: fold one side into the center, then the other side on top. Turn it 90 degrees and flatten it again into a 3/4-inch rectangle. Repeat folding two more times.

Cut out 2.5- or 3-inch circles using a biscuit cutter, being careful not to twist the cutter. Re-roll scraps until all the dough is used, yielding about 8–11 biscuits.

Place the biscuits in a 10-inch cast iron skillet or close together on a baking sheet lined with parchment paper.

Brush the tops with the remaining buttermilk, and bake for 18–20 minutes or until golden brown.

Remove from the oven. For an optional topping, mix melted butter and honey, and brush it over the warm biscuits.