Make the biscuits: Preheat the oven to 375 ̊ F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough.
Scoop 6 mounds of dough about 1 inch apart onto a baking sheet. Bake until golden brown, about 25 minutes; transfer the pan to a rack and let cool 10 minutes.
Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat. Partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes.
Divide the strawberries among bowls, reserving some of the juices. Top each serving with a warm biscuit and a scoop of vanilla ice cream. Drizzle with the reserved strawberry juices.