Place two sticks of butter in freezer while preheating oven to 425F.
Prepare a large sheet tray by spraying with non-stick spray and set aside.
In a large mixing bowl, sift flour, baking powder and salt.
Cut the chilled butter into cubes and add to flour mixture.
Using a pastry cutter or the back of a fork, cut butter cubes into the flour mixture until crumbs start to form.
Create a well in the middle and add honey and cold buttermilk to the middle.
Gently mix with a rubber spatula until combined.
Turn out onto a floured surface.
Press dough down until 1 inch thick.
Fold left side to the middle and then the right to middle.
Press down until an inch thick again.
This time fold top to middle and then bottom to middle.
Repeat both folds again.
After last fold, press down to 1 inch thick again.
Using a large, circular cutter, cut out as many biscuits as you can.
Gather remaining dough, press to 1 inch and cut again until all dough is gone and 13 biscuits are formed.
Arrange all biscuits on sheet tray. (They will be close to each other, but this helps them to rise.)
Place on center rack of preheated oven and bake for 15 minutes or until tops are golden brown.
Leave on sheet tray to cool.
While cooling, add topping butter and honey to a small bowl.
Microwave 30 seconds to melt butter.
Using a pastry brush, brush the mixture on top of warm biscuits.
Serve immediately, or let cool and store in an air tight container.