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Preheat oven to 350°F. Butter 2 large baking sheets.
Mix the buttermilk and honey together until completely combined. Set aside.
Place oats, flour, baking soda, and salt in a medium sized bowl.
Add the sage. Whisk well.
Using your fingertips or a pastry cutter, cut in the butter until the mixture looks like a coarse meal.
Add the buttermilk and honey combination and stir just until it forms dough.
Form the dough into two disks. Set aside one of the disks.
Roll out the other disk on a floured surface until it is ¼ inch in thickness. Using a cookie cutter or glass, cut out rounds or shapes.
Place the cut dough pieces on the buttered baking sheets.
Gather the scraps of dough, re-roll and continue cutting them out. Then continue with the other disk of dough.
Bake the oatcakes 10-15 minutes or until the edges are just turning golden brown. Don’t overcook!
Let cool slightly before eating or cool completely and store in the refrigerator in a tightly covered container for up to three days.