Preheat your oven to 450°F (230°C). And pop your cast iron skillet into the oven to preheat for about 15 minutes.

Measure your buttermilk, and pop it into the freezer so it stays cold.

In your food processor, combine flour, salt, and baking powder and pulse to combine the dry ingredients.

Cube the cold butter, and add it to your food processor and pulse to combine so it results in coarse crumbs. If you do not have a food processor, you can use a pastry cutter to cut it in. You want a rough dough, small chunks of butter are encouraged, it adds to the flakiness.

Dump your butter and flour into a large bowl, and create a well in the center. Pour in the cold buttermilk and drizzle the honey over the top of the flour mixture. Then use a rubber spatula to gently fold the ingredients together until just combined. You want a shaggy dough, so be careful to not overmix; the key to flaky biscuits is a barely mixed dough.

Pour your dough out onto a counter, and shape into an inch thick rectangle using floured hands. The dough will be sticky. Turn the dough over onto itself in thirds, creating layers. Then pat it back into a rectangle, and fold it into thirds again. Then pat it out into a rectangle again. This will create layers in the dough and give you the best biscuits.

Use a biscuit cutter to cut out rounds, don’t twist the cutter, as this seals the edges. Place the biscuits into the prepared cast iron pan, with the biscuit sides touching for higher biscuits.

Take a pastry brush and brush a thin layer of buttermilk over the top of the biscuits.

Bake in the preheated oven for 18-20 minutes or until the tops are golden brown. Keep an eye on them to avoid overcooking, as ovens may vary.

Remove from the oven, and then brush warm tops with butter, and serve warm. These buttermilk biscuits are great with honey butter too!

Store leftovers biscuits  at room temperature or in the refrigerator for up to 5 days, in a air tight container or wrapped in plastic wrap.