Line a large baking sheet with parchment paper and set aside. In a large bowl, stir together the flour, sugar, baking powder, and salt. Using a pastry cutter, two forks, or clean hands, mash the cold butter chunks into the flour mixture until you have small chunks running throughout the entire mixture, about the size of peas. In the measuring cup, stir together the 1 1/4 cups buttermilk with the honey. Using a fork, gently stir the flour mixture as you pour in the buttermilk mixture until it's all added. You should have a lumpy, shaggy looking dough at this point.

Turn the dough out onto a floured surface and knead together so it comes together in a ball. Don't be afraid to add more flour as you knead if the dough is too sticky. Roll the dough out into a long rectangle about 12-14 inches long and 6 inches wide- no need to measure it though! Fold the dough into thirds. Repeat this process twice more. Roll the dough out a fourth time into a roughly rectangle-shape that is about 1/2 inch thick. By this roll out, the dough should hold together fairly well. Cut out biscuits by trimming the edges to create a more straight rectangle, and then cutting it into 12 even biscuits. You can also use a biscuit cutter if you prefer here. You can stack and re-roll scraps to cut out more if desired.

Place the biscuits evenly spaced on your baking sheet. Cover the biscuits in plastic wrap, and place in the fridge for about 30 minutes. Don't skip this step! It helps the butter get cold again, which helps create a flakey biscuit! While the biscuits chill, preheat your oven to 400 degrees. Pull the biscuits out of the fridge and brush the tops with the additional buttermilk and optionally sprinkle the tops with flakey salt. Bake for 13-15 minutes, or until puffy and golden brown. Enjoy warm with jam and butter!