Preheat oven to 425°F. Lightly spray a pan or cast-iron skillet with non-stick spray. Set aside. From the buttermilk, remove 2 Tablespoons and set aside (to brush the biscuits before they bake.)
Combine the flour, baking powder, and salt together in a large bowl or food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients using a pastry cutter or by pulsing the food processor several times. It should resemble coarse crumbs.
If you used a food processor, pour the mixture into a large bowl. Make a well in the center of the mixture, then add the buttermilk and honey. Fold everything together with a rubber spatula until it starts to come together. Do not overmix the dough. The dough will be crumbly. Pour the dough and any dough crumbles onto a floured surface and gently bring together with generously floured hands. You may need extra flour to keep the dough from sticking.
Using your hands or rolling pin, flatten the dough into a ½-3/4 inch thick rectangle. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten the dough again. Repeat 4-5 times. Flatten into the final ½-3/4 thick rectangle. Cut into the dough with a 2.75 or 3-inch biscuit cutter— do not twist the cutter when pressing into the dough. Re-roll the scraps until all the dough is used. You should have about 9-11 biscuits.
Arrange the biscuits into the prepared pan as close together as you can. You want the biscuits touching. Brush the tops with remaining buttermilk. Bake for 10 minutes at 425°F, then while leaving the biscuits in the oven, reduce the temperature to 350°F and bake for an additional 15-20 minutes or until the tops are golden brown.
Remove from the oven and allow to cool for 3-5 minutes before removing from the pan. Serve warm. Leftovers stay fresh at room temperature for up to 5 days.