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Preheat oven to 425 degrees.
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In the bowl of a food processor or regular bowl, combine the first 5 ingredients (if using honey, combine it with the liquid ingredients). Pulse (or mix) to combine.
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Cut up the butter into eight pieces and add to the dry ingredients. Pulse (or use a pastry blender) until the mixture resembles coarse cornmeal with a few pea-sized pieces of butter remaining. If using a processor, transfer to a medium bowl.
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Combine the egg and buttermilk (and honey, if using) in a glass measure; add to the dry ingredients all at once. Stir with a wooden spoon just until mixture starts to come together (it will not be completely mixed). Don't over mix.
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Turn out onto a floured surface and knead 10 - 15 times until dough holds together, folding a couple of times at the end like a letter. Pat or roll into a 1 to 1-1/4 inch rectangle. Cut with a biscuit cutter or knife into about a dozen biscuits depending on the size.
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Place on a lined or greased cookie sheet, and brush the tops with milk, if desired, for a shiny, browned top.
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Bake for 12 to 15 minutes until golden brown. Cool on a wire rack.
