Heat the oven to 425 F and place a 10-inch cast-iron skillet in the fridge to chill.

In the bowl of a food processor, combine the flour, baking powder, sugar and salt and pulse until incorporated.

Add in the 4 tablespoons of cold butter and pulse until the butter is about the size of peas.

Transfer the butter mixture to a large bowl and fold in the buttermilk.

Turn the dough out onto a lightly floured work surface and form it into a ½-inch thick rectangle. 

Fold the left side into the center, and then fold the right side over it. Gently pat it down until it’s a ½-inch thick again, and then repeat the folds. 

Pat the dough down a final time, until it’s a ½-inch thick again. Using a lightly floured ring mold or circular cookie cutter, cut the dough into biscuits. Be careful not to twist the cutter — just press down and pull straight up. Fold any leftover dough together and cut out remaining biscuits.

Lightly spray the cold cast-iron skillet with cooking spray and arrange the biscuits in the pan — they’ll be touching on all sides.

Bake the biscuits for 10 minutes.

Meanwhile, in a small saucepan, melt the remaining 3 tablespoons of butter over low heat. Add the thyme and honey, stir to incorporate and take the butter off the heat.

Brush the butter mixture over the biscuits and bake them for an additional 7 minutes, or until the tops are golden brown.

Sprinkle with flake salt and serve warm.