Freeze and grate your butter.
Mix butter together with flour in a large bowl.
Add buttermilk in four stages. Lightly mix in with a fork, being careful not to overwork the dough.
Form into a ball and roll out to 1/2 inch thickness on a floured surface.
Fold top 1/3 of dough down to center.
Fold bottom of dough overtop of the first fold.
Fold 1/3 of dough on the left side into the center.
Fold right side of dough completely overtop of the left fold.
Roll out and repeat folds.
Roll out to 1/2 inch thickness - NO thinner or your biscuits will come out flat.
Using a sharp cookie cutter or jar lid cut the biscuits without twisting the cutter (twisting would seal down the edges of the biscuit, preventing rising).
Place on an ungreased baking tray and bake for 10-15 minutes. Some say that having the biscuits touching aids rising.
Melt together 1 tbsp honey with 1 tbsp. butter. Brush on top of biscuits after removing them from the oven.