Tools Needed:

1 large mixing bowl
1 liquid measuring cup
Measuring spoons
1 knife
1 Sheet Pan
Optional spatula

*Note: Add 1 T Cayenne pepper and 1 t Paprika to the flour to make Hot Honey Butter Biscuits.

Cut the butter into ½ inch cubes and chill.
Mix the flours, baking powder, baking soda, and salt. Add 1 T of the honey. Mix.
Toss the 10 T of butter cubes in the flour mixture to coat and squish the butter between your fingers into the flour until the butter is the size of a walnut.
Pour the buttermilk in to the flour butter mixture in a slow stream, tossing the flour with a spatula or your hands to hydrate all of the flour. The dough will be slightly sticky.
Thanks to Cook’s Illustrated, I know to spray a worksurface with pan spray and sprinkle with flour when rolling a wet dough.
Turn the dough on to the prepared surface and pat the dough into a rectangle. This dough gets two double book folds- this means that you imagine the dough is separated into thirds. Take the edges of the left third portion and fold over the center portion. Then pull the right third over this. Turn the dough 90 degrees and roll the dough into a square shape again. Then repeat the folding process.
Wrap the dough and chill for 20 minutes in the freezer.
As the dough chills, melt the 2 T of butter with 1 T of the honey in the microwave in 30 second intervals until homogenous.
Preheat the oven to 425 F (218 C) while dough is chilling.
When dough has chilled, take out of the freezer and place on an oiled and floured worksurface. Pat or roll the dough to about an inch thick rectangle. Use your hands to straighten the sides as the dough is rolled.
Cut the biscuits: this is a kind of choose your own adventure- you can use a classic round biscuit cutter to cut out a dozen biscuits, or if you’re lazy like me you cut a 4x3 grid of square biscuits. If you want to cut a grid of biscuits, you can square off the sides first or be extra lazy
like me and just cut them without trimming.
Place the cut biscuits on a parchment lined sheet pan and brush the tops with left over buttermilk. Bake about 20 minutes or until the edges of the biscuits are a deep brown and the centers of the tops are a light brown.
As soon as the biscuits are taken out of the oven, brush the tops with the prepared honey butter mixture- if the mix has started to set, nuke it about 30 more seconds. Let cool for 5 minutes before eating too many.