Preheat oven to 400°F. Line a baking sheet with parchment paper and then generously flour.
In a medium to large bowl, whisk together flour, salt, baking soda, and baking powder with a fork.
Take your cold butter and place it into your dry ingredients, coating the sides. This will make your butter easier to handle. Then grate into the flour. Halfway through, take your fork and fluff the grated butter into the flour. Finish grating and repeat.
Create a well in the center of your ingredients.
Whisk your honey into your buttermilk.
Pour your buttermilk honey mixture into the well you have created.
Using your fork, bring the sides of the well into the center and then mix until a rough dough forms.
Once the dough has mostly come together, flour your hands and bring the dough together, then patting it out in the bowl into a sort of layer, then fold it over onto itself in half. Add a little more flour to your hands and repeat.
Transfer dough to parchment lined baking sheet and gently flatten into a square that's about 1-1½" thick.
Take a knife or bench cutter and cut straight down in a grid pattern to make 9 biscuits.
Separate biscuits leaving 1-2 inches between them.
Place biscuits in the freezer for about 20 minutes to chill and firm. This step is optional but I find it helps give much better rise.
Remove biscuits after chilling, brush tops with buttermilk.
Place in the oven on the center rack and bake for about 20-22 minutes. Biscuits will be a rich golden brown when ready.
Transfer to a cooling rack and serve while warm. Enjoy!
