2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 oz cream cheese, chilled and cut into 1/2-inch pieces
1 cup buttermilk
FOR THE HONEY BUTTER:
1 cup butter
1/4 cup honey
Preheat oven to 450°F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Using a pastry blender or two knives, cut in butter and cream cheese until mixture resembles coarse crumbs. Stir in buttermilk until just combined.
Turn dough out onto a lightly floured surface and knead just until dough comes together. (Don’t overwork the dough.)
Roll dough out into an 8-inch circle and cut out using a 2-inch biscuit cutter.
Place biscuits on prepared baking sheet, then re-roll any leftover dough and cut out more biscuits, if desired.
Bake until lightly golden brown, 10-15 minutes.
Meanwhile, melt 1 cup butter and stir honey in until well combined. Brush baked biscuits with honey butter, then return to oven for 5 more minutes.
Let cool on wire rack 5 minutes before serving. Enjoy!