• Before you get started put your butter in the freezer for at least 20 minutes. This will keep it cold and make it easier to grate. Then mill your grain. Put your milled grain in a freezer safe mixing bowl and put into the freezer for 15 minutes.

Mix

• Preheat your oven to 450 degrees. After the 15 minutes is over, in your mixing bowl, combine flour, salt, baking powder and stir to combine.
• Then grate the frozen butter into the flour mixture. Stir in the butter with a spoon or rubber spatula.
• Now, pour in the buttermilk or kefir (whichever one you have chosen to use). Pour in the honey on top of the buttermilk/kefir. Stir well to combine. Allow biscuit dough to rest in the refrigerator for 15 minutes.

Roll and cut

• Lightly flour your counter with some of the extra dusting flour. Scrape the biscuit dough out of the mixing bowl and into the center of the dusting flour. Using a floured rolling pin, roll the dough into a rectangle about 9 inches long.
• Fold one of the short edges into the middle, then the other short edge into the middle. With the rolling pin, flatten the dough into a rectangle again. Repeat the same folding process 3 times. Form the dough into a rectangle about 1 inch thick.
• Using a 3-inch biscuit cutter or glass, cut out 4-6 biscuits. Do not twist the cutter. This will seal the edges and hinder your biscuits from rising to their full potential.

  With the remaining biscuit dough, form it back into a 1 inch thick rectangle and cut out more biscuits. Repeat until all of the biscuits are cut out.

Bake

• Place biscuits in a 10-12 inch cast iron pan. These can also be baked on a baking sheet. Place the biscuits so that they are touching or almost touching. This helps them to rise up and not spread out.
• Bake for 15 minutes. While the biscuits bake, melt the butter for the topping and combine it with the honey.
• After the biscuits have baked for 15 minutes, brush the melted honey butter over the biscuits and bake for an additional 3-5 minutes.