Preheat oven to 425 degrees

In a large mixing bowl, combine flour, salt and baking powder. Use a whisk to combine well.

Grate a stick of frozen butter into the dry ingredients.

Using clean hands, combine ingredients into coarse crumbs. Make a well in the middle. Add honey and buttermilk. Stir until all ingredients are incorporated. Try not to  overmix.

Sprinkle the work area and place your dough in the middle, gently knead it until you have formed a scraggly rectangle.

Fold the sides into the middle then turn the dough, and repeat with the other sides.

Roll the dough lightly, then repeat the folding process. This creates the layers of the biscuits.

Roll the dough gently into about an 8 inch rectangle, aiming for 1 ½’ thickness.

Cut the dough with a 2 or 3” cookie cutter, biscuit cutter or even a mason jar rim.

Place the biscuits into a baking dish so that they are touching each other. This is important. If your biscuits aren’t touching they won’t get as tall.

Gather the scrap dough and shape it into a square, rolling gently as needed and cut as described above until you are out of dough. 

Your last biscuit is likely to be misshapen, that is okay. That one is meant to be taste tested right out of the oven!

Combine the melted butter and remaining buttermilk in a small bowl. Add in the honey if using.

Brush the biscuits with mixture.

Bake for 14-18 minutes or until golden brown.

Enjoy warm from the oven!

You can store leftovers in an airtight container for 3 days.

These freeze well up to 2 months.