In a mixing bowl, combine the softened butter, granulated sugar, and honey until creamy. Shape the mixture into a log, wrap it in plastic, and refrigerate for 30 minutes.

In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar. Stir in the minced garlic, parsley, thyme, sage, and crushed lavender.

Pour the cold buttermilk into the dry mixture. Stir gently until just combined to form a slightly sticky dough. Let it hydrate for a few minutes.

Transfer the dough to a floured surface. Knead gently three to four times to bring it together. Shape into a 1-inch thick rectangle and chill for 15-30 minutes.

Roll the dough into a 1/2-inch thick rectangle, place the chilled honey butter in the center, and fold the dough over the butter. Roll and fold into thirds. Repeat twice.

Preheat the oven to 400°F. Roll the dough to 1-inch thick, cut into squares or rectangles, and freeze for 5-10 minutes.

Brush the tops with buttermilk and bake for 25 minutes until golden brown. Monitor closely to avoid overbaking.

Brush with melted butter and honey after baking. Serve warm.