Preheat oven to 425 degrees. In a large bowl whisk together the flour, Clabber Girl® Baking Powder, Clabber Girl® Baking Soda, sugar, Member’s Mark™ Sea Salt, Member’s Mark™ Ground Cinnamon, Tone’s® Ground Nutmeg, Tone’s® Ground Ginger, Tone’s® Ground Clove, and ground cardamom.
Cut in the butter and grated apple using a pastry cutter OR a fork OR your hands. You’ll know it’s good when coarse crumbs have formed and if you grab up a fistful it sticks together pretty well.
Gently stir in the buttermilk.
Generously flour a clean work surface and keep your flour nearby to dust your hands and the dough regularly. Scatter flour over the dough in the bowl.
Turn the dough out onto your prepared surface, flour your hands, and knead it a few times.
Pat it out into a kind of oblong oval shape that’s about an inch thick. Fold the short sides toward the middle, sort of like you’re folding an envelope. This is what gives your finished biscuits their “layered” texture. Smack the folded dough down and press it back out into the oval shape. Repeat this process a total of 7 times.
Cut the biscuits into 3- to 4-inch circles and place them on an ungreased baking sheet or 2 round cake pans. Bake for 20 minutes.
While the biscuits bake, make the honey butter glaze. Melt the butter in a medium saucepan over medium heat. Stir in the honey and salt.
When the biscuits come out of the oven brush them with the honey butter glaze.