Split the still-warm biscuits and top with some bacon, a lettuce leaf, a slice of tomato sprinkled with salt, and a slice of avocado sprinkled with salt and pepper. Cover with the other half of the biscuit and enjoy.
Preheat the oven to 400 degrees F and line a baking sheet with parchment.
Whisk together the flour, baking powder, salt, sugar and baking soda in a large bowl.
Toss the butter in the flour and cut it in with a fork or pastry cutter until the mixture looks like coarse crumbs. With a rubber spatula, gently fold the buttermilk into the dough.
Knead the dough a few times on a lightly floured work surface until it comes together. Pat the dough into an 8-by-10-by-3/4-inch rectangle. Cut out biscuits using a 2 3/4-inch biscuit cutter; cut straight down, don't twist. Cut the biscuits as close to each other as possible to lessen the scraps. Gather any scraps and knead just a few times to bring them together. Pat them back to an even 3/4-inch thickness, and cut out 3 or 4 more biscuits. (The reworked scrap biscuits might not rise as much as the other biscuits, but they will still taste good!)
Place the biscuits on the prepared baking sheet and drizzle with the honey. Bake for 15 minutes, or until puffed and golden brown. Remove from oven and let cool.
Recipe courtesy of Nancy Fuller