1/2 tsp ground cinnamon
1/8 teaspoon cayenne
6 Tbsp cold unsalted butter, cut into small cubes
1 cup plus 2 Tbsp buttermilk
4 Tbsp honey
1 pinch of salt
Preheat the oven to 425°F. In a large mixing bowl combine the flour, sugar, cinnamon, and cayenne and stir to combine. Add the butter and, using your fingers, a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse meal. Add 1 cup of the buttermilk and mix gently just until it comes together into a dough. Turn the dough out onto a lightly floured cutting board and knead gently for 30 seconds. Using a lightly floured rolling pin, roll the dough out to 1/2 inch thickness.
Using a 2 1/2 inch biscuit cutter, cut the dough into as many rounds as possible. Lightly work the remaining scraps back together and cut into as many additional rounds as possible. Place the biscuits on a baking sheet; brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk. Transfer the biscuits to the oven and bake until puffed and golden brown on top, 12 to 14 minutes.
While the biscuits are baking, in a separate small bowl combine the softened butter and the honey and stir until a smooth, homogenous mixture is formed.