Preheat oven to 400 degrees Fahrenheit

Mix up your dry ingredients and then bring your butter out from the fridge. Cut it lengthwise in half, then in half again, and then cube it on up.

Use a pastry cutter and work in the butter until it looks like itty bitty pea size clumps with the dry ingredients.

Add the honey and 3/4 cup of buttermilk till it sticks together on itself. If you need to add the rest of the 1/4 cup, go ahead, but it should be a shaggy type dough, not smooth.

Lightly dust the counter top with flour and dump your dough out. Gently pat it into a 1/2 inch rectangle. It should be slightly tacky, if it sticks to your fingers, lightly (and I mean lightly) dust the top with flour.

Fold into thirds, turn it vertical, and pat back out into a rectangle, fold into thirds and repeat once more (a total of 3 times patting and folding).

On the final 3rd pat out, cut out your biscuits. You'll get six biscuits and then push the scraps back together for the last two biscuits.

Place biscuits in cast iron skillet (or a baking sheet) and bake for 15 minutes or until golden on top.