Preheat oven to 400 degrees F (200 degrees C).
Using a fork, break Blue Cheese (3/4 cup) into medium-ish crumbles and roughly chop Honey Roasted Pecans (1 cup). Set aside.
In a large mixing bowl, whisk together All-Purpose Flour (3 cup), Baking Powder (2 1/2 teaspoon), Baking Soda (1/2 teaspoon), Salt (1/2 teaspoon), and Granulated Sugar (2 tablespoon).
Grate Unsalted Butter (3/4 cup) into dry ingredients. If the butter becomes too soft, pop everything in freezer for 10 minutes and then continue on. Toss together butter and flour, it will resemble coarse meal.
In a small bowl, whisk together Buttermilk (3/4 cup) and Egg (1). Make a well in the flour/butter mixture and all at once, pour in the buttermilk/egg mixture and stir to form a soft dough. It will be rather shaggy.
Fold in blue cheese and chopped pecans.
Turn dough out onto a lightly floured surface. Knead for about 10-15 times. Work quickly, but gently.
Roll or pat dough to about a 1 inch thickness. With a floured biscuit cutter (or clean tin can with both ends removed) cut out biscuits – press, do not twist the biscuit cutter.
Reshape and roll out extra dough, making more biscuits. Place biscuits onto an ungreased (or parchment lined) cookie tray and brush tops with extra Buttermilk (to taste).
Bake in preheated oven for about 15 to 20 minutes until golden brown.
Remove from oven and let sit for a few minutes before serving. They are best when eaten fresh from the oven.
Top with Salted Butter (to taste) and Honey (to taste).