Preheat oven to 425°F (218°C).

Place the flour, baking powder, baking soda, garlic powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined.

Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor until coarse crumbs form.

Fold in the shredded cheese. Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or spatula until it begins to come together. Do not overwork the dough.

Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Using floured hands, flatten into a ¾-inch-thick rectangle. Fold one side into the center, then the other side on top. Turn the dough horizontally. Gently flatten into a ¾-inch-thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a ¾-inch-thick rectangle. Repeat the folding one last time.

Cut into 2.5- or 3-inch circles with a biscuit cutter. Re-roll scraps until all the dough is used. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet.

Brush the tops with remaining buttermilk. Bake for 18–22 minutes or until tops are golden brown. Remove from the oven.

Mix the topping ingredients together. Generously brush on the warm biscuits, and serve warm.