In a small saucepan, melt 3 tablespoons butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty (about 5 minutes). Immediately remove from heat and stir in honey and vanilla. Set aside to cool slightly — this will become your glaze.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Add the cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.

Pour in the buttermilk and stir just until the dough comes together. It should be shaggy and slightly sticky.

Turn the dough onto a lightly floured surface. Gently pat it into a rectangle and fold it over itself 3 times, turning 90° after each fold. This creates beautiful flaky layers.

Pat the dough to about 1-inch thick and cut into circles using a 2½-inch biscuit cutter (or a glass). Don’t twist — just press straight down for an even rise.

Place the biscuits on a parchment-lined baking sheet, sides just barely touching. Brush tops with a little buttermilk.

Bake at 425°F (220°C) for 13–15 minutes, until puffed and golden brown on top.

As soon as the biscuits come out of the oven, brush generously with the brown butter honey glaze. The glaze will soak in, giving them a glossy, caramelized finish.