Special equipment: a 2-inch biscuit cutter
Put the flour, baking powder, salt and soda in a mixing bowl and stir to combine. Add the butter to the flour mixture and toss with a very light hand until it looks like crumbly cornmeal. Put in the fridge for 15 minutes (this firms the butter back up).
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Mix the milk, honey and vanilla in a small bowl.
Make a well in the middle of the flour mixture and pour in the milk mixture. With a light hand, mix just until combined. Flour a work surface and turn out the dough. Pat into a 3/4-inch-thick round or square. Dip a 2-inch biscuit cutter in flour and cut out rounds from the dough. Place on the prepared baking sheet and brush the tops with the buttermilk. Bake until golden brown, 12 to 14 minutes. Serve with butter, whipped sweet cream and berries.
When working with the dough, you need to use a very light hand or the biscuits will be tougher than shoe leather. The buttermilk on tops makes them brown and shine.