Whisk together flour, baking soda, baking powder and salt in a medium mixing bowl.
Add the cold butter, cut into cubes, to the flour mixture and work it into the flour with the tip of your fingers until all pieces are flattened. Different sizes are okay.
Add honey and yogurt together and mix well. Reserve 2 tablespoons of the liquid mixture to use as a wash before baking.
Make a well in the middle of the flour mixture and pour in the yogurt mixture. Fold with a spatula or wooden spoon until a shaggy dough forms.
Turn the dough out onto a well-floured board, pat or roll the dough out to about ½” thick and fold it over itself like a letter. Do this two to three times. Use flour generously in this step to keep the dough from sticking to the counter, your hands, and the rolling pin. Also use a bench scraper to help fold the dough and scrape any sticky bits off the counter.
Shape the dough into a rectangle, pat or roll the drought down to about 1” thick, or about 4”x 8”. Cut into 8 squares.
Place the biscuits on a lined baking sheet, close together, about ½” apart, and freeze for 10 to 15 minutes.
Preheat the oven to 425°F.
Brush the top and sides of the biscuits with the reserved yogurt mixture. Sprinkle with turbinado sugar, if using, for additional sweetness and texture.
Bake for 18 - 20 minutes until light brown.