Preheat oven to 425 degrees F. While the oven is preheating combine flour, baking powder and salt in large bowl and whisk to combine.
Cut cold butter into the flour mixture. You can use a pastry cutter, cut the butter into cubes, or use a cheese grater. Use your hands to combine the mixture so there are no large clumps.
Create a well and pour in the buttermilk and drizzle over honey combine until the dough with a large spoon until just combined.
On a flat surface sprinkle some flour and evenly flatten dough to about ¾ an inch thick. Fold the dough over on itself from each side to meet in the middle. turn the dough and gently press down and flatten. Repeat this 2 more times.
Use a circle biscuit or cookie cutter and press straight down into the dough firmly and straight back up, not wiggling the cookie dough cutter. Place cut biscuits snug together on a parchment paper lined cookie tray. Repeat this process until all the dough is used. You may need to re-roll the excess dough. You should end up with 10-12 biscuits.
Brush the tops of the biscuits with remaining buttermilk. Place the tray of biscuits on the center rack of the oven and bake for 15-20 minutes, or until tops are golden brown.
Once finished, combine melted butter, honey and salt and stir. Brush the tops of the biscuits with the honey butter and serve warm.
Leftover Storage: Store leftover biscuits in an airtight container at room temperature for up to 1 week.Buttermilk Note: You can swap out the buttermilk for soy milk, almond milk, or cow's milk if you prefer. Add a tough of vinegar for the same buttermilk effect and to help the biscuits rise.