Preheat the oven to 425°F. In a large bowl whisk together the flours, baking powder, baking soda, sugar, salt, and apple pie spices.

Cut in the butter and grated apple using a pastry cutter OR a fork OR your hands. Method is a preference thing. You’ll know it’s good when coarse crumbs have formed and if you grab up a fistful it sticks together pretty well.

Gently stir in the buttermilk. I sort of folded in mine with a rubber spatula.

Generously flour a clean work surface and keep your flour nearby to dust your hands and the dough regularly.

Scatter flour over the dough in the bowl — it will be obnoxiously wet and sticky!! Just do your best and make sure to incorporate any dry bits from the bottom of the bowl into the sticky dough mess.

Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. It will get easier to work with.

Pat it out into a kind of oblong oval shape that’s about an inch thick. Fold the short sides toward the middle, sort of like you’re folding an envelope. This is what gives your finished biscuits their “layered” texture. Smack the folded dough down and press it back out into the oval shape. Repeat this process a total of 7 times.

Cut the biscuits into 3- to 4-inch circles and place them on an ungreased baking sheet or 2 round cake pans.

Bake for 20 minutes.

While the biscuits bake, make the honey butter glaze. Melt the butter in a medium saucepan over medium heat. Stir in the honey and salt.

When the biscuits come out of the oven brush them with the honey butter glaze.