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Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, add the self-rising flour.
Grate the cold butter using a box grater and add it to the flour. Use your fingertips to quickly work the butter into the flour until the mixture resembles coarse crumbs. You can also use a pastry cutter for this step.
Make a well in the center of the flour mixture and pour in the buttermilk. Gently stir until just combined. The dough will be sticky.
Turn the dough out onto a floured surface. Instead of kneading, gently fold the dough over itself 3-4 times to create layers. Be careful not to overwork the dough.
Pat the dough into a ¾-inch thick rectangle.
Using a floured biscuit cutter or the rim of a glass, cut out rounds from the dough. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
Gather any scraps of dough, gently pat them together, and cut out additional biscuits.
Bake the biscuits in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through.
Remove the biscuits from the oven and serve warm with honey butter.