In the bowl of a stand mixer with the paddle attachment, whip the butter, garlic, salt and herbs until just combined. Reserve half to keep softened for spreading on the finished biscuits. Spread the remaining butter on waxed paper to ¼-inch thickness, and freeze for 10 minutes until the butter is hard and cold.

Preheat the oven to 425°F.

In a large bowl, whisk together the flour, baking powder and salt. Using a fork, pastry cutter or food processor, mix in the cold compound butter until coarse crumbs form. Remember: You want little nuggets of butter in the dough, as these will melt and form pockets of steam. Pockets of steam equal flaky layers!

Whisk the honey into the buttermilk, then add to the dry ingredients. Fold together with a large spatula until the dough just comes together, but is still very shaggy. Turn the dough out on a lightly floured surface and use your hands to combine it further, stopping when it starts to feel sticky.

Pat the dough into a rectangle about 1 inch thick with floured hands. Cut the rectangle in half, and stack the 2 pieces on top of each other before pressing down again to 1 inch. Cut the rectangle in half again, and stack the layers once more, before pressing to 1 inch. You can use a rolling pin for this part, but it’s optional.

Using a biscuit cutter, bench knife or chef’s knife, portion out your biscuits. Whichever cutting tool you use, try to only cut straight up and down. Avoid dragging or twisting whenever possible, as this can seal the edges of your layers and hinder that flaky rise!

Whisk together the egg yolk with the remaining 2 tablespoons of buttermilk, and brush over the tops of the biscuits. Bake for 20 minutes, until the biscuits are golden brown on top.