Honey Butter Drop Biscuits

Add the flour, sugar, salt, cream of tartar, baking soda, and baking powder to a large mixing bowl. Whisk together, then use a wooden spoon or silicone spatula to stir in the melted butter, just until you have formed a soft, wet, dough. Put the bowl into the refrigerator to chill. 
Position one of your oven racks in the dead center and preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat. Add the salted butter and honey to a microwave-safe bowl and heat in 30-second increments until the butter has melted, then use a fork to mix them together into a glaze. Set it aside. 
When the oven has reached 450°F pull the biscuit dough from the refrigerator and grab a large cookie scoop or disher. I use a 3 tbsp cookie scoop to make the biscuits pictured. If you don’t have a scoop or disher that’s alright – you can use your hands. 
If using a cookie scoop, dip it into the biscuit dough and scoop until it’s filled, then press the cookie scoop against the side of the bowl to ensure the scoop is completely full. Tap or scrape off any excess, then press the dough out onto the baking sheet, leaving about an inch of space between each biscuit. 
If using your hands, use a large spoon to scoop out about 3 tablespoons of dough. Use your hands – wet or oil them lightly if having biscuit dough stick to your skin gives you the ick – to roll the dough into a ball. Place the balls of dough on the baking sheet, again leaving about an inch of space between each biscuit. 
Use a basting brush to gently brush the tops of the biscuits with half of the total amount of honey butter. Don’t use too much and don’t apply it too messily, as any honey butter collected on the baking sheet will burn.
Bake at 450°F on the center rack for 12-15 minutes until round, fluffy, and golden brown. As soon as you pull them from the oven baste them with the remaining honey butter. Dassit! Enjoy!