Preheat oven to 425˚F. Line a baking sheet with a silicone mat or parchment paper.

Add flour, baking power, salt, and baking soda to a large bowl. Stir to combine.

Cut in butter using two knives, a pastry cutter, or your hands until mixture resembles coarse crumbs. Stir in buttermilk and honey, until just moistened.

Turn dough out onto a lightly floured surface. Knead the dough until it is smooth. This will take a few minutes as the dough is dry at first. If your dough is dry after kneading, add 1 Tbsp buttermilk at a time, kneading a couple of times in between, until no longer dry. Be sure not to add to much, the dough should not be wet.

Roll out until it's 1-inch thick. Cut into circles that are 2 to 2 1/2-inches in diameters.

Whisk together honey and melted butter for the honey butter glaze.

Brush the mixture over the biscuits.

Bake for 18 to 22 minutes, until golden brown.

Serve warm.