Preheat the oven to 425°F. Butter the bottom and sides of a 10-inch cast-iron skillet. (You can also bake these on a buttered cookie sheet.)

Place the flour and cubed butter in a medium-sized mixing bowl. Use a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs.

Make a well in the center and add the buttermilk, stirring with a fork to work the flour into the buttermilk just until moistened.

Turn out the dough onto a floured surface and gently turn it two or three times until the dough comes together and is no longer sticky. Don’t over flour!

Roll or pat out to roughly 3/4” thickness. Use a 2 1/2” biscuit cutter or drinking glass to cut into rounds. Place in skillet.

Brush the tops with the melted butter. Bake for 17-20 minutes until they are puffy and golden. If desired, turn the oven to BROIL and broil for another 2-3 minutes until the tops are golden. (My oven browned the tops so I did not need to do that step.)

Store biscuits in an airtight container for 2 days or freeze for up to one month. Serve warm with Chocolate Honey Butter.

Beat butter until creamy, about 30-60 seconds with a hand mixer. Slowly mix in powdered sugar, honey, and cocoa until combined. Serve room temperature so it’s spreadable, store in refrigerator.