In a small bowl combine the warm wateer and honey and stir until dissolved. Add in the yeast. Let sit for 5 minutes.

Meanwhile, whisk the flour, baking powder, baking soda, and salt in a large bowl.

Cut up the butter into small pieces and add to the flour. Use your fingers to work the butter into the flour until it resembles coarse breadcrumbs.

Make a hole in the center and add the yeast mixture and milk. Stir until the flour is completely wet and the dough looks like a shagyy ball. Cover the bowl with plastic wrap and let rise for 2 hours or until doubnled in size.

Spray a pie pan or baking dish with cooking spray.

Turn the dough onto a lightly floured surface and knead three or four times. Pat into a 1 inch thick rectangle. Fold it in half like a book and pat to 1 inch thickness again. Rotate 90 degrees and repeat two more times.

Using a 2 inch biscuit cutter, cut out rounds of dough and place in the prepared pan. Gently press the scraps together once to cut out more biscuits. You should have about 10 biscuits.

Cover and refrigerate 3 hours or overnight.

Preheat the oven to 425 degrees. Brush the tops of the biscuits with butter. Bake for 20-25 minutes.

Remove the biscuits from the oven and brush with more butter. Let cool for 20 minnutes.