Instructions

• Preheat oven to 425°F (218°C).
• Place the flour, baking powder, baking soda, and salt in a large bowl or food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients until coarse crumbs form.
• Pour the mixture into a large bowl. Make a well in the center. Pour 1 cup buttermilk into the well and drizzle honey on top. Fold until it begins to come together. The dough will be shaggy and crumbly.
• Pour the dough onto a floured surface and gently bring together with floured hands. Flatten into a ¾-inch-thick rectangle, fold sides into center, and repeat folding.
• Cut into 2.5- or 3-inch circles with a biscuit cutter. Arrange in a cast iron skillet or on a baking sheet. Make sure the biscuits are touching.
• Brush the tops with remaining buttermilk. Bake for 18-20 minutes or until tops are golden brown.
• Remove from the oven. If adding the optional topping, whisk melted butter and honey together. Brush warm biscuits with honey butter topping. Serve warm.
• Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.