Preheat oven to 450 degrees and line a baking sheet with parchment paper.

Cut the butter into small (1/2 inch) chunks then place it in the freezer while you prepare the remaining ingredients.

Fry the bacon until crisped. Remove to a paper towel lined plate. Once the grease is soaked up, remove the paper towels and crumble the bacon. Store in the fridge until ready to use.

Place the flour in a mixing bowl. In a measuring cup, whisk together the cold buttermilk and honey.

Take the butter out of the freezer and add it to the flour mixture. Use two knives or a pastry cutter to cut the butter into the flour until it resembles coarse, pea sized crumbs.

Add the buttermilk mixture, a little at a time, and stir the mixture gently with a wooden spoon until it starts to come together and form a ball. Gently stir in the bacon crumbles.

Sprinkle a flat surface with more flour. Turn the biscuit mixture out onto the flour and use your hands to pat it into a thin rectangle. Fold the left side to the center of the rectangle then fold the right side over the left side (think about folding a brochure). Roll the mixture out then fold again. Roll out a final time to ¾ inch thickness. Use a biscuit cutter or upside down juice glass to cut out the biscuits, making sure not to twist the cutter when you remove the biscuits. Reroll the dough with any scraps until all of it is used. Place the biscuits on a baking sheet and brush with a whisked egg white.

Bake for 13-15 minutes or until puffed and golden brown on top. Serve immediately brushed with melted butter or store wrapped loosely in a kitchen towel for a day. Reheat before serving.