Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until well combined.

Grate ½ cup of unsalted ice-cold butter into the flour mixture and toss until coated.

Pour in ¾ cup of buttermilk, stirring gently until the dough is just moistened, then chill in the refrigerator for 10 minutes.

Turn the chilled dough onto a floured surface, press it into a rectangle about 1-inch thick and fold it over itself.

Roll out the dough to ½ inch thick and cut out the biscuits using a bunny-shaped cookie cutter.

Bake the biscuits for 12-15 minutes or until golden brown.

Melt ¼ cup of butter and mix with 2 tablespoons of honey, and brush over the hot biscuits.

Sprinkle with demerara or turbinado sugar if desired.