Preheat the oven to 410°F. Line a baking tray with parchment paper. Set aside.
Making the buttermilk blend: In a small bowl, gradually add water to buttermilk powder while mixing to dissolve. Set aside.
Making the dough: Using a food processor, blend flour, salt, sugar, baking powder, and baking soda. Then add cold vegetable shortening and 1 ½ 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 ½ tbsp butter and 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.