Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together both flours, baking soda and salt. Add the butter to the flour mixture and using a pastry blender or two knives, cut in flour until the mixture resembles coarse meal with pea size pieces. Chill in refrigerator 10 minutes.

Whisk together buttermilk and honey. Add mixture to the flour mixture and stir just until moistened.

Turn dough out onto a lightly floured work surface and gently knead 3-4 times, just until dough comes together. It will still be crumbly.

Roll dough out to a 9x5-inch rectangle that is 1/2-inch thick.

Fold the dough into thirds, like folding a letter. Once you have a narrow rectangle, lightly dust the top with flour, then roll out to a 9x5-inch rectangle again that is 1/2-inch thick.

Once more, fold the dough into thirds like folding a letter.

Roll the dough to 3/4-inch thick.

Using a 1 3/4-inch round biscuit cutter, cut 14 rounds from the dough and place on prepared baking sheet, 1-inch apart.

Bake in preheated oven for 11-12 minutes, until golden brown and well-risen. Serve warm.