Step 1

Preheat the oven to 325°F.

Step 2

In a large bowl, combine the flours, baking powder, and salt (don’t bother to sift them). Mix until thoroughly combined. Add the honey and shredded butter. Mix by hand until all the butter is incorporated into the flour; it should have a sand-like texture. Add the buttermilk, make your hand into a claw, and stir in the buttermilk to form a wet dough with a gummy consistency, being careful not to overmix. Dust the top of the dough lightly with flour.

Step 3

Dust your hands and a work surface well with flour. Using your hands, roll the biscuits into 2 oz (55 g) balls. Arrange in rows on a baking pan, about 1 in apart.

Step 4

Bake for 20 minutes, then rotate the pan and bake for 20 to 30 minutes more. To test for doneness, lightly tap the tops of the biscuits in the center of the tray. If the impression of your finger remains, the dough is still raw. If the tops spring back when tapped, the biscuits are done. Transfer to a cooling rack.

Step 5

In a small bowl, combine the melted butter and brown sugar. Using a pastry brush, spread the mixture over the tops of the biscuits. Return to the oven until the sugar just melts and gets sticky, about 5 minutes. Remove from the oven and serve immediately.