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 cut with a pastry blender or a fork until butter is about pea size and mixture resembles coarse crumbs. Or you could use your fingers and rub the butter into the flour until coarse crumbs form, 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 the dough out to 1/2” – 3/4” thick, try to keep the rectangular shape, it should be about 6”x8”, but it doesn’t have to be perfect.

Cut the dough into 6 pieces with a floured serrated knife. You could use a round biscuit cutter to cut out the biscuits, but you’ll need to reroll the scrap.

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.

Bake for 18 - 20 minutes until the top is golden brown.

Transfer biscuits to a large bowl and wrap in a towel until ready to serve.