Preheat oven to 425°F. Place the flour, baking powder, and salt together in a large bowl and whisk to combine. Add the cubed butter and cut into the dry ingredients with a pastry cutter, use a fork or your fingers to break up the butter into pea-sized clumps.
Make a well in the center of the flour/butter mixture. Pour 1 cup of milk on top, then add the honey. Stir everything together until just about combined. Do not overwork the dough. The dough will look like shreds and be very crumbly.
Turn the dough out onto a lightly floured work surface and gently mold it into a rough-looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.
Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast-iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)
Brush the tops of your honey glazed biscuits with remaining milk. Bake for 15 minutes or until biscuits are golden brown on top.
Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.