Preheat your oven to 425 degrees Fahrenheit. Lightly grease a baking sheet.
In a large bowl, whisk together the flour, baking powder, and salt.
Cut the cold butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Pour in the cold buttermilk all at once. Stir gently with a fork until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness.
Use a biscuit cutter to cut out rounds. Place the rounds on the prepared baking sheet, touching slightly for softer sides.
Bake for 12 to 15 minutes, or until the tops are golden brown.
While the biscuits bake, prepare the honey butter: In a small bowl, mix the 4 tablespoons of softened butter with 2 tablespoons of the honey until smooth.
Remove the hot biscuits from the oven. Brush the tops lightly with the remaining 2 tablespoons of honey.
Serve the warm biscuits immediately with the prepared honey butter for a true comfort food experience.
Notes
For extra flaky biscuits, fold the dough over itself two or three times before cutting.
If you do not have buttermilk, mix 3/4 cup of regular milk with 1 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
These sweet biscuits are excellent served with marmalade for breakfast treats.