Preheat your oven to 425°F and line a baking sheet with parchment paper.

In a mixing bowl, combine the all-purpose flour, masa harina, baking powder, baking soda, and salt. Whisk to combine.

Add the cold, cubed butter to the dry ingredients and mix. Use a pastry cutter, metal spatula, or fork to cut the butter into the flour mixture. The goal is to incorporate butter until the mixture resembles coarse crumbs.

Pour the cold buttermilk and the honey into the flour and butter mixture. Gently mix the ingredients until the dough comes together. It’s important not to overmix; the dough should be shaggy: lumpy yet well mixed (no dry spots of flour), and not completely smooth.

Turn the dough onto a floured surface (use masa harina in place of flour if you want to punch up the color of your biscuits). Then, use your hands to flatten and push the dough away from you using the heel of your hand. This process creates flaky layers by layering the butter into the dough. Fold the dough over on itself, give it a quarter turn, and repeat the process one more time. Be gentle and quick to avoid melting the butter.

Pat out the dough to about 1 inch thickness. Use a 2½-3-inch biscuit cutter or cookie cutter to cut out the biscuits. Press straight down without twisting the cutter to ensure even rising during baking.

Bring any leftover biscuit dough together and give it a quick fold, then cut out additional biscuits.

Place the cut biscuits on the prepared baking sheet. Bake in the preheated oven for about 15 minutes. There is no need to wait for the biscuits to brown, this will cause the biscuits to overcook.

Allow the biscuits to cool for a few minutes before serving. Enjoy your flaky biscuits with your favorite toppings like jam, butter, or gravy.