Preheat the oven to 450°. Line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a food processor fitted with a metal blade, sift the flour, baking powder, salt, and baking soda. Yes, sift it again. Really. Add the butter. Run the machine for about ten second or until coarse crumbs are formed. (Alternatively, you can do this step in a bowl with a pastry blender, two knives held together, or a fork.)
Transfer the crumb mixture to a mixing bowl. Stir in the buttermilk quickly. Press the mixture so that the dough comes together.
Turn the dough out onto a lightly floured surface and knead by folding the dough onto itself 7 or 8 times. Roll the dough out to 1/2 inch thickness and cut into biscuit shapes. (I've done squares as well as circles.) Place these on the prepared pan.
Brush the biscuits with the half and half.
Bake for 10 to 12 minutes or until golden. Serve warm with butter and honey.
Nutritional values are approximate and are based on 1 biscuit (makes 12). Cover leftovers tightly and use within 4 days.