Preheat the oven to 325 degrees F. Grease a loaf pan and set aside.
In a large bowl mix together all of the dry ingredients. Add the buttermilk and honey and mix until everything is well combined. Press the mixture into the greased loaf pan and smooth the top of the dough.
Bake for 50 minutes or until the sides and top of the loaf are golden brown. Remove from the oven, run a sharp knife around the edge of the loaf, remove from the pan and let cool completely on a cooling rack.
Once completely cool, preheat the oven again to 260 degrees F and line two large baking sheets with silicone mats or parchment paper. Using a very sharp serrated bread knife, cut very thin slices from the loaf, no more than a 1/4 inch thick. Place the slices close together on the baking sheets and bake for another 60 to 75 minutes, flipping the slices half way through, until they are dark golden brown. Remove and let cool on the baking sheets. The crackers will continue to crisp as they cool. Store in an airtight container at room temperature.