Preheat Oven: Preheat your oven to 425°F (220°C).

Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir until well-combined.

Cut in Butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or fork to work the butter into the flour until coarse crumbs form.

Add Wet Ingredients: Make a well in the center of the dry mixture and add the cold buttermilk and honey. Gently stir with a silicone spatula until just combined. Be careful not to overmix; the dough should be crumbly.

Shape and Fold Dough: Transfer the dough onto a floured surface and shape it into a rectangle about 9 inches long. Fold the left side into the middle, then the right side. Repeat this folding process two more times, then form the dough into a 10 x 7 inch rectangle about 1-inch thick.

Cut Biscuits: Use a 3-inch cookie cutter to cut out 6 circles from the dough. Avoid twisting the cutter, as this can seal the edges of the biscuits and hinder rising. Roll out the remaining dough and cut 2 more biscuits to yield a total of 8.

Prepare Skillet: Butter a 10-inch cast iron skillet and arrange the biscuits inside, ensuring they are almost touching. Alternatively, place them close together on parchment paper on a baking sheet.

Bake: Bake the biscuits in the preheated oven for 15 minutes, or until the tops are golden brown.

Prepare Topping: While the biscuits are baking, combine the honey and melted butter. Brush the warm biscuits with the honey butter mixture.

Serve: For additional browning, you can bake the biscuits for up to 5 more minutes at 450°F (230°C). Once baked, serve the biscuits warm and enjoy!