Preheat the oven to 400°F. Line a baking tray with parchment paper. Set aside.

Making the buttermilk blend: In a small bowl, gradually add 6 1/2 tbsp water to 4 tsp buttermilk powder while mixing to dissolve. Set aside.

Making the dough: Using a food processor, blend 1 1/4 cups flour, 1/8 tsp salt, 6 tsp sugar, 1/2 tsp baking powder, and 1/4 tsp baking soda. Then add 1/2 tbsp cold vegetable shortening and 1 1/2 tbsp cold butter. Pulse a couple of times to mix the fat in until you no longer see chunks of butter. Add the buttermilk blend from step 2, one tablespoon at a time, while pulsing on and off. Once the dough starts to clump together, transfer to a clean work surface.

Forming the biscuits: Using a bench scraper, gather the clumps and press into a rectangle. Lightly dust a rolling pin with flour and gently roll it out to 1-inch thick. Fold the dough in half. Gently roll it out and fold it in half again. Repeat 5 times. Finally roll the dough into a 4”x8” rectangle, about ⅓-inch thick. Lightly flour a knife and cut the dough into 8 2”x2” square pieces. Transfer the biscuits to the lined baking sheet and bake for 8 minutes.

Making the glaze: melt the remaining 1/2 tbsp butter and 2 tsp honey in a small saucepan over medium-low heat. Cook, stirring constantly for 2 minutes. Once fully incorporated, turn off the heat and set aside.

Glazing the biscuits: After 8 minutes, take the biscuits out of the oven. Brush with half of the honey butter sauce. Bake for 2 more minutes.

Final touches: Remove the biscuits from the oven and brush with the remaining honey butter sauce. Allow to cool for 5 minutes. Transfer to a plate and serve.