Preheat oven to 425°F (218°C). Line a baking sheet with parchment

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

Cut in cold butter with a pastry cutter or pulse in the food processor until mixture resembles coarse crumbs with pea‑sized butter bits

Make a well, pour in 1 cup buttermilk and drizzle honey over the top. Fold together just until it starts to be cohesive—do not overmix. Dough should be shaggy.

Turn onto a floured surface. Flour has, and use hands to bring dough together gently, adding flour to handle stickiness.

Flatten to ¾″ thickness rectangle. Fold the sides in, until folded into thirds, rotate 90°, flatten again. Repeat 2 more times for flakiness. This creates layers, and will result in high rise flaky biscuits.

Press to ¾″ thickness. Cut with floured 2.5–3″ biscuit cutter, pressing straight down—no twisting. Twisting seals the edges, and stops the biscuits from rising properly.

Arrange biscuits on baking sheet so they are touching. Brush tops with remaining 2 Tbsp buttermilk.

Bake 18–20 minutes, until golden brown. Remove and enjoy!