Preheat your oven to 425 degrees F.

Whisk the flour, baking powder, baking soda, and salt together in a large mixing bowl. Once they’re thoroughly combined, whisk in the frozen grated butter.

Pour in the honey and the buttermilk, stir with a silicone spatula until the dough is thick and kind of shaggy, with all the liquid absorbed.

Transfer your biscuit dough onto a work surface with a light dusting of flour, flatten and fold the dough with your hands into a rectangle. It's alright if the dough seems like it's just a little too dry, as you work the dough the buttermilk will moisten the dry flour mixture.

Fold the dough by thirds onto itself, then flatten into a rectangle again using your hands. Repeat this at least 3 more times, flattening the dough into a ½-inch thick rectangle, and folding by thirds to build the flaky layers in your biscuits.

Optional step: wrap the folded dough with plastic wrap and set in the fridge or freezer to chill for 5 to 10 minutes. This will ensure you have cold butter that'll keep your dough laminated and flaky, like when making croissants.

Unwrap the biscuit dough if you chilled it, and flatten the dough to 1 inch thick. Dip a 2-inch diameter biscuit cutter into a little excess flour and cut biscuits using an up and down motion. Never twist, that will seal up the edges.

Brush the mixture of melted salted butter and honey onto the tops of the biscuits, so they'll be golden brown when ready.

Place the biscuits onto the hot cast iron skillet quickly in the oven and bake for 13-15 minutes or until the tops are golden.

 Brush or drizzle on some of the melted honey butter on top of the biscuit.

Enjoy warm!