Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Spread the chopped walnuts in a single layer on the baking sheet.

Bake, stirring every few minutes, for 10-15 minutes or until lightly browned and fragrant. Remove and let cool.

Raise the oven temperature to 450 degrees F.

In a small bowl, combine the buttermilk and honey. Set aside.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

Cut the butter into ½″ cubes then add to the dry ingredients and cut in with a pastry blender (or blend with your fingertips) until mixture resembles coarse breadcrumbs.

Toss in the Stilton crumbles, chopped walnuts, and figs, mixing until just coated with the dry mixture. Add the buttermilk mixture and stir until just combined. Dough will be a little wet and sticky, not crumbly.

Drop dough in 12 equal mounds about 2 inches apart onto the parchment paper-lined baking sheet used to toast the walnuts. Bake the biscuits on the middle rack until golden, 16 to 20 minutes. Cool on a wire rack.

The biscuits are best served warm, drizzled with honey. They may also be served at room temperature.