1. Preheat oven to 425F. Spray an 8-inch cast iron skillet, or 8-inch round cake pan with nonstick cooking spray. If you do not have either, you may line a baking sheet with parchment paper.

2. In a large bowl, add flour, baking powder, baking soda and salt. Use a whisk to stir to combine.

3. Add in cold butter. Use a pastry knife to cut butter into flour until pea sized morsels remain. Alternatively, you can add the flour, baking powder, baking soda and salt to a food processor, then add the cold butter in and pulse until pea sized morsels remain.

4. Add in buttermilk and honey. Use a wooden spoon or spatula to stir to combine.

5. Transfer dough to a floured surface (dough will be sticky). Flour your hands and flatten into a rectangle (it doesn’t have to be perfect) until it is ¾ inches thick. Fold one side into the center, then fold the other side on top. Turn the dough 90 degrees so it is now horizontal. Gently flatten into a ¾ inch rectangle again. Repeat the folding. Turn the dough 90 degrees, one last time. Repeat the folding, then flatten into a ¾ inch thick rectangle.

6. Use a 3-inch circle biscuit cutter to press down on the dough and cut into 7 biscuits. Do not twist the biscuit cutter as this seals off the edges and prevents the biscuits from fully rising. Re-roll scraps until all the dough is used.

7. Arrange the biscuits in the prepared cast iron skillet, cake pan, or if using a baking sheet, arrange the biscuits close together on the baking sheet. Make sure the biscuits are touching.

8. Brush the tops with buttermilk, then bake in preheated oven 11-13 minutes, or until the tops are golden brown.

9. Remove from the oven and brush with melted butter if desired, then allow to fully cool.

10. Serve with butter, or your favorite jam (my personal favorite is my peach jam) and enjoy!