Using a box cheese grater, grate the cold butter onto a piece of parchment paper. Put the grated butter in the freezer until ready to use.
In a liquid measuring cup, measure out the buttermilk. Place it in the refrigerator until ready to use. See Notes for Homemade Buttermilk.
Preheat oven to 425F degrees and adjust the oven rack to the middle position.
In a large mixing bowl, add the flour, baking powder, baking soda, salt, and pepper. Stir to combine with a wooden spoon or sturdy spatula.
Remove the butter from the freezer and add it to the flour mixture. Stir until just combined.
Remove the buttermilk from the refrigerator and reserve and set aside 1 tablespoon - this will be used to brush the tops of the biscuits.
Make a well in the center of the flour mixture. Add the honey and 2/3 of the buttermilk to the dry ingredients. Mix gently and add more buttermilk as needed until the dough is coarse and crumbly and starts to pull away from the sides of the bowl. You don't want the dough to be too wet, and you may not need all of the buttermilk.
Turn the dough out onto a lightly floured work surface. Using your hands, gently work the dough together and form into a rough rectangle. If the dough is sticky, lightly flour the top of the dough.
Once the dough has come together, fold the dough in half. With your fingertips, gently flatten the dough. Rotate the dough 90 degrees and fold in half again, gently flattening the layers again. Repeat this step 5-6 more times. Keep the surface lightly floured as needed to avoid the dough sticking to your work surface. The folding and rotating is what creates the flaky layers in the biscuit.
Flatten the dough to approximately 3/4 to 1 inch thick. Dip the biscuit cutter into flour. Starting in one of the corners of the dough, gently press the biscuit cutter straight down - making close cuts to get as many biscuits as you can before having to re-work the dough. Note - The number of biscuits you get will depend on how thick your dough is and what size biscuit cutter you use. Re-flatten and cut any remaining dough.
Place the biscuits close to each other, but not touching, on the baking sheet. With a pastry brush, brush the reserved buttermilk on top of each biscuit.
Bake the biscuits until the tops are golden brown, about 18 - 20 minutes.
Remove from the oven and serve warm! You can also brush on some melted butter or honey before serving.