Grate frozen butter. This may take 20-30 minutes. Butter will soften. After grating, place in fridge 10-15 minutes until frozen (or firm) again.
In medium-sized bowl, use a fork or pastry cutter to combine grated butter, 1 cup of self-rising flour (sifted) and full fat/softened cream cheese. Mix just until combined. Otherwise biscuits will be tough.
Cover and refrigerate 30 minutes OR until dough is cold.
Cover a cutting board or large plate with a piece of parchment paper. Lightly dust with flour.
Remove dough from fridge and place on top of floured parchment paper. Quickly fold dough over 3 or 4 times until smooth. Set aside.
Line a large baking sheet with parchment paper. Set aside.
Sprinkle work surface with flour. Remove dough from fridge. Lightly sprinkle dough and a rolling pin with flour.
Roll dough out into a ½-inch thick circle. Make to desired thickness because biscuits rise slightly (not very tall). Cut out biscuits with a standard size biscuit cutter (or sharp edge of an upside down drinking glass. Press scraps together to make more biscuits. Repeat until all dough is used.
Arrange biscuits on prepared baking sheet with sides touching. This helps them rise. Brush tops with COLD buttermilk to help biscuits turn golden brown while baking.
Place in preheated oven. Rotate pan after first 7 minutes. Continue baking 7 more minutes or until golden brown. They will rise slightly (not very tall).
Serve hot. Brush with melted butter and honey if desired.