Preheat oven to 450°F. Line a large baking sheet with high-heat safe parchment paper.

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

Cut in cream cheese and butter until coarse and sandy with pea-size bits.

Add buttermilk; stir just to combine (dough will be crumbly).

Turn onto counter; knead 1–2 min to form a ball. Roll to ¾-in thickness; cut 8 rounds with a 2-in cutter.

Place on the prepared baking sheet lightly touching; bake 11–12 min until edges are golden.

While baking, melt ¾ c butter with ¼ c honey in a medium saucepan over medium heat, stirring often until combined. Then remove from heat.

When biscuits are done, remove from oven and immediately brush hot biscuits generously with glaze.

Serve split with extra warm glaze, or chill glaze until firm, then beat with a mixer until smooth and spreadable.