Pre-heat oven to 425°F.
Add flours, salt, baking soda, and baking powder in large bowl and cut the shortening in with pastry blender or two knives until crumbs are the size of peas (looks like wet sand).
Add in buttermilk, stirring with a fork just until the dough is just coming to then put dough onto lightly floured surface. Knead gently 5 to 6 times, just until smooth.
Roll dough into a rectangle that is 3/4- to 1-inch thick then cut out 8 square biscuits. Place on baking sheet, almost touching.
Bake for 8 to 10 minutes or until light golden brown.
In a small saucepan, heat rosemary, butter, and honey on medium-low until butter and honey mix together.
Brush hot biscuits with butter & honey mixture.