In a bowl stir together the flour, salt, baking powder and baking soda. Cut the cold butter into small cubes. Then use your clean hands to work those into the flour, making small pebbles. Pour in the buttermilk and honey and stir until just combined. No need to overmix this dough. Turn out onto a floured surface and press into a dough ball. Roll out so the dough is 1/3 inch thick and cut out your biscuits. You may need to press the dough together after cutting out the first batch so you can cut out all twelve.
Brush the biscuit tops with a whisked egg. Bake at 400°F for 14-15 minutes.
Spray a regular-sized muffin pan with nonstick cooking spray. Fill each cup with one egg. If you plan to bake less eggs than your pan holds, you can fill the remaining cups with a little bit of water. This helps preserve your pan and keeps the eggs from drying out while they bake.
Bake these at 400°F for 13-15 minutes, just until the center is set but still jiggly. They should be just beginning to pull away from the edges of the pan.
And yes, you can bake these along with the biscuits. That's what I do so everything is ready all at once.
I cooked a few frozen veggie sausages to go along with these, but like I said, you can change it up. Or keep it simple with just eggs or eggs and cheese. Top the baked eggs with a little salt and pepper just after they come out of the oven