In a large bowl, whisk together the flour, baking powder, and salt. Using a pastry cutter (you can also just use your hands) and mix the butter cubes into the flour mix until it looks like a coarse meal.
Chill in refrigerator for 10 minutes.
While the dough is chilling, whisk or blend the buttermilk and honey in a small bowl.
Incorporate the buttermilk mix into butter/flour mixture and stir gently just until the dry ingredients are moistened.
Place dough onto a lightly floured work surface and knead gently about 3-4 times to fully combine all ingredients. If the dough is a little crumbly, that's ok. Roll out the dough into a 9×5-inch rectangle about 1/2-inch thick and then fold the dough into thirds. Roll out again and fold into thirds again. I did this about four times.
Cut biscuits from the dough but while cutting, don't twist but instead use an up and down motion. Place on your baking sheet about 1 inch apart.
Bake for about 11-15 minutes depending on the size that you have cut your biscuits, or until the biscuits have risen and are golden brown on top.
Cool on a wire rack but not for too long. These are best served warm!
Makes 8 full sized biscuits
This recipe makes about 8 full sized biscuits so I always double the recipe.