Preheat your oven to 425 degrees F and grease a 10” cast iron skillet.
Add the flour, baking powder and cold butter into a food processor and pulse until the mix looks like coarse crumbles. Pour the mix into a large bowl.
2 ½ cups all purpose flour, 2 Tablespoons baking powder, ½ cup cold
Pour the buttermilk and honey into the bowl and knead the dough together with a rubber spatula or by hand. The dough will look a little shaggy which is good. You do not want to overmix or the biscuits will be too tough. Stop mixing once the dough just starts sticking together.
1 cup cold buttermilk, 1 Tablespoon honey
Sprinkle a flat work surface with a little flour then pat the dough flat with your hands until it is about ¾ of an inch thick. You can use a rolling pin but roll gently, the dough is very soft!
Cut the dough into 3 inch circles using a cookie cutter. Place the biscuits in the greased skillet. The biscuits should be touching inside the skillet but not completely crushed- you want that circular shape!
Re-roll any scrap dough and cut out more biscuits.
Brush the biscuits with the heavy cream and then place the skillet in the oven. Bake for 15-20 minutes.
2 Tablespoons heavy cream
Let the biscuits cool in the skillet for about 10 minutes. Pull apart the biscuits and serve while nice and warm.