Step 7 To make the honey butter: In a stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until it is light and fluffy, about 2 minutes.

Allow the biscuits to cool for 5 minutes.

Step 6 Bake until the tops are golden brown, 10 to 12 minutes.

(Leftover scraps can be baked as is or discarded.) Refrigerate the tray of biscuits for at least 30 minutes. Gather and reroll the scraps once to cut out additional biscuits. Arrange them 1 inch apart on the prepared baking sheet. Use a 2-inch round cookie cutter to cut out biscuits.

Step 5 Roll the chilled dough about ¾ inch thick.

Wrap the dough in plastic wrap and refrigerate for about 15 minutes. Repeat, rolling and folding the dough two more times.

Starting from one short end, fold one-third of the dough upon itself, then repeat on the other end, like folding a letter. Step 4 Using a floured rolling pin, roll the dough into a ½-inch-thick rectangle.Turn the dough onto a lightly floured work surface and sprinkle with a little more flour. Step 3 With a wooden spoon, slowly work in the buttermilk, honey, and egg yolk until a slightly sticky dough is formed.Using a pastry blender or your fingers, cut in the butter until it resembles coarse crumbs. Add the cold butter cubes and toss to coat. Step 2 In a large bowl, combine the flour, baking powder, salt, and baking soda.

Line a baking sheet with parchment paper. Step 1 To make the biscuits: Preheat the oven to 425☏.

Butter lange