Place your butter in the freezer for about 20 minutes.
In a large bowl, add your flours, salt, baking powder, and baking soda. Mix together.
Remove your butter from the freezer, and drop into the dry ingredients to coat.
Grate the butter into your dry ingredients, stopping about halfway through grating to fluff the shreds into the flour mixture, coating them and repeating once you have finished grating all the butter.
Create a well in the middle of the bowl and add your buttermilk and honey.
Mix until a shaggy dough forms.
Flour your workspace and empty the bowl onto the surface. Press the dough into a square/rectangle.
Roll out your dough into about an 8x10 rectangle. Using a bench scraper (or floured hands if you do not have one) fold the top third of the rectangle on the short side onto itself, and then repeat with the bottom half. This will look like a folded letter.
Turn your dough so the short side faces you, and repeat rolling out and folding 3 more times so you will have rolled out and folded the dough a total of 4 times for each.
Roll your dough out into a 8.5 inch square, then transfer to a sheet of parchment and place on a baking sheet.
Place the baking sheet in the refrigerator and let the dough chill for about 30-45 minutes.
While your dough chills, preheat your oven to 425°F.
When the dough has chilled, remove from the refrigerator and cut the dough into 9 equal size squares.
Brush the tops of the biscuits with buttermilk, then place on the upper third of your oven and bake for 16-18 minutes.
Biscuits are ready when the tops are golden brown and have risen. Remove from oven and transfer to a wire rack to cool. Let the biscuits rest for at least 15 minutes before consuming. Enjoy!
