Preheat the oven to 425°F.
Add flour, salt, baking soda and baking powder into a large mixing bowl, whisk to combine.
Cube the cold butter and add to the flour mixture, toss to coat all the butter pieces with flour and rub the butter into the flour until coarse crumbs form using the tips of your fingers, working quickly so the butter doesn’t melt.
Make a well in the middle of the flour mixture and pour in the buttermilk and honey. Fold the flour into the milk using a spatula until a dough form. The dough should be wet and sticky, this will yield moist biscuits.
Turn the dough out onto a well-floured board, flour top of dough and your hands, and pat the dough out about 1/2” thick. Fold the dough over itself and pat it out again, do this about 4 times. Shape into a rectangle.
Roll or pat the dough out to 3/4” – 1” thick rectangle.
Cut the dough into 8 pieces with a floured serrated knife.
Place biscuits on a baking sheet (lined or unlined if it’s very non-stick) so that they are about 1/2" apart.
Brush the top of biscuits with extra buttermilk, sprinkle liberally with turbinado sugar.
Bake for 18 - 20 minutes until golden brown.
Transfer biscuits to a large bowl and wrap in a towel until ready to serve.