Combine dry: In a large bowl mix together dry ingredients (1 3/4 cups flour, 1 tbsp baking powder, 1/2 tsp kosher salt, and 2 tbsp sugar).

Grate Butter: Then using a large-holed box grater grate 1/2 cup of frozen or very cold butter. Keep tossing the butter shavings as you're grating it to coat them in flour. Drop the stick of butter into flour to get a better grip as you're grating it.

Add the wet: Now drizzle in 3/4 cup of buttermilk into the dry mixture and keep tossing it and pressing with a fork until a shaggy dough forms.

Envelop folds: Now turn out the dough onto a working surface. If you have marble/stone counters this will help the dough to stay cold as you're working with it.

With a rolling pin press the shaggy dough together into a flat, 1-inch thick rectangle (it might not look like a dough yet and fall apart, that is OK). Then, using a bench scraper or a wide chopping knife help to fold the sides of the dough over the middle to make envelope folds. Sandwich any loose crumbs of the dough between the folds.

Flatten and fold, envelope style, 2 more times (3 total).

Cut the biscuits: Lightly dust the surface with flour and form the dough into a 7"x5" rectangle. Using a 2.5" round cookie cutter cut out the biscuits firmly pressing the cookie cutter down without twisting. Dip the cookie cutter into flour after each cut. Brush the tops with buttermilk and freeze for 10 minutes before baking.

Meanwhile, preheat the oven with the rack in the middle to 425F°.

Bake the biscuits for about 20-25 minutes or until the tops are lightly golden in color.

Make the honey butter by mixing 1 tbsp of honey and 1 tbsp of melted butter. Use this mixture to brush the tops of biscuits as soon as they're out of the oven.

Allow to cool for 10-15 minutes, then serve.