Place all dry ingredients in a food processor and pulse a few times.
Add cubed butter. It is important that the butter be as cold (frozen) as possible. Pulse until all ingredients are incorporated. The mixture should be evenly crumbly. You should be able to still see chunks of butter in the mix. They should be no larger than the size of a pea.
Dump everything into a large mixing bowl and make a nest in the center of the bowl to hold the buttermilk.
Add 1 cup of the buttermilk and the honey to the nest. Working from the outside, fold the flour into the liquid repeatedly until the liquid is absorbed into the dry mix. Do not work it too much and it should resemble large chunks of damp flour.
Lightly flour a workspace and dump mixture onto it. Gather all the ingredients into a mound and push together from all sides. Push into the mixture slowly to incorporate all the large crumbs into a mound or ball. DO NOT handle too much as this will melt the butter. Once you have a ball, use a rolling pin to flatten to one inch.
Fold horizontally and roll out to one inch thick. Fold vertically and roll out to one inch thick. Fold horizontally again and roll out to one inch thick. Fold vertically again and roll out to one inch thick. This is the final fold.
Using a 3 inch circle cutter, cut as many biscuits as you can and place on a stoneware baking sheet lined with parchment paper. Make sure the biscuits touch each other. Take any left over dough and fold into a ball and roll out again to 1 inch thick and repeat until you cannot make any additional biscuits. Brush the remaining buttermilk on the tops of the biscuits.
Bake for 15-20 minutes or until the tops look light brown.