Preheat oven to 400°F. Grease a 9x9-inch baking pan; set aside. In a large bowl combine 2 1/2 cups of the flour, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

In a small bowl whisk together buttermilk, cream, and honey. Make a well in the center of the flour mixture. Add buttermilk mixture. Using a fork, stir just until mixture is moistened (the dough will resemble a thick cake batter—don't add more flour).

Place remaining 1 cup flour in a medium bowl. Using a 1/3 cup measuring cup or #12 scoop, scoop a portion of dough into the bowl of flour. Gently toss dough until lightly coated. Place dough ball into prepared pan; repeat with remaining dough to make 9 portions total. Arrange dough balls so that they are lightly touching.

Bake 25 to 30 minutes or until tops are golden and a toothpick inserted into the center of a biscuit comes out clean. Cool biscuits in pan on a wire rack for 15 minutes. Brush off any excess flour before serving biscuits warm with additional butter and/or jam.