Line a baking tray with a baking sheet. Alternatively, you can lightly grease the tray with spray cooking oil.

Mix the salt, flour, baking soda and powder in a large bowl.

Put the cold butter cubes into the flour mixture. Remember, the butter used in this recipe should be fridge-cold, right out of the fridge. Gently incorporate the butter into the flour using your fingers. The mixture should have a sand-like texture, similar to when you prepare crumble dough. You can leave pea-sized butter pieces.

In another bowl, mix the buttermilk and honey with a fork until well combined.

Make a space at the center of the large bowl with the dry ingredients and pour the buttermilk mixture. Using a fork, slowly bring the dough together and do not overmix. Move the fork from the center to the sides to fully incorporate the dry ingredients.

Lightly flour a dry surface. You can use the kitchen counter for this. Bring the dough together quickly with your hands and form a ball. Make sure not to over-knead.

Roll out the dough to approximately ½ inch in thickness. Cut three-inch diameter biscuit pieces. You can use a biscuit cutter or a similar-sized round glass. Place the biscuits on the baking sheet with at least an inch apart.

Repeat the process with the remaining dough.

Brush the tops with buttermilk.

Put the tray in the refrigerator for about 15 minutes. In the meantime, preheat the oven to 400°F.

When the waiting time is over, bake the biscuits in the preheated oven for about 15 minutes. You can take them out when they turn into golden brown in color. After 10 minutes, check frequently.

Let them cool at room temperature for 5-10 minutes before serving.