Sourdough Honey Butter Biscuits From Scratch

Sourdough honey butter biscuits are the perfect breakfast, brunch, side, or snack. The homemade honey butter glaze is not only brushed on after baking but also found throughout the dough. With a fluffy interior and a flaky crust, you’ll always come back for seconds!

biscuit sitting on a tray with honey all over it
Source: Plum Branch Home

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These sourdough honey butter biscuits are just one of many on the blog. I’ve also got a sourdough cheddar bay biscuit recipe and a fluffy sourdough biscuit recipe. Sourdough biscuits from scratch are a staple in our home. They’re simple, easy to whip up, and full of gut health benefits from sourdough.

If you don’t yet have a sourdough starter, now’s the perfect time to start one. I’ve got a simple recipe here on the blog to help you create a mature starter. It’s really simple and in my opinion is one of the best projects you’ll ever do.

Sourdough Honey Butter Biscuit Recipe Inspiration

When the cool fall air finally hit Tennessee, I got a hankering for honey butter biscuits. In our house any type of homemade biscuit is a staple. We eat them for breakfast, top them with gravy, use them for lunch sandwiches, and sometimes eat them as a snack.

So I took my self-taught Southern biscuit baking skills and paired them with my love for sourdough. Then mixed in raw local honey and grass-fed butter. They’re the perfect treat! My husband absolutely loves them for breakfast or as a side for supper!

layered biscuit on a pink pan
Source: Plum Branch Home

Why You’ll Love This Recipe

  • Simple biscuit recipe to make
  • Flaky texture with layers
  • Healthy from scratch recipe with no additives or preservatives
  • Added gut health benefits from sourdough starter cultures

Honey Butter Biscuits Ingredients

Biscuits

  • 2 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup cold butter (5 1/2 Tbsp)
  • 1/2 cup sourdough starter (fed or discard)
  • 3/4 cup milk (diary or dairy-free)
  • 1/2 Tbsp apple cider vinegar
  • 1 Tbsp raw honey

Honey Butter Topping

  • 2 Tbsp butter (grass-fed)
  • 2 Tbsp raw honey
4 steps to making biscuits from scratch
Source: Plum Branch Home

How to Make Sourdough Honey Butter Biscuits

Make Dough

  1. In a mixing bowl, add flour, baking powder, baking soda, and salt. Mix until combined.
  2. Grate butter or cut it into dry ingredient mixture with a fork. Mix butter until evenly distributed throughout dry ingredients.
  3. Add in sourdough starter, milk, apple cider vinegar, and 1 Tbsp raw honey. Mix until evenly combined and dough forms
  4. Preheat oven to 400 degrees Fahrenheit

Cut Biscuits

  1. Turn dough out onto a lightly floured surface.
  2. Use hands to combine any loose dry ingredients from the bowl
  3. Fold dough into an envelop shape by folding in half longwise then in half length wise.
  4. Use your hands to make a 1-inch thick dough slab (any shape) and cut out 8 biscuits using a straight up and down motion, no turning the cutter.
  5. Place each biscuit on a unbleached parchment lined baking sheet about 2 inches apart.
  6. With any excess dough, do not smush it together but instead cut the excess into 4 pieces roll it it into logs, and place around outside of the biscuits (helps biscuits rise upward while baking).

Bake Biscuits and Add Topping

  1. Place in oven and bake for 12-15 minutes until golden brown.
  2. While biscuits are baking melt butter and mix with 2 Tbsp raw honey in a small bowl.
  3. When biscuits finish baking, brush with honey butter and let cool on a wire cooling rack.

Storing Leftovers

Store leftover cooked biscuits in an air-tight container at room temperature for up to 2 days or in the fridge for 4. To freeze uncooked biscuits, place unbleached parchment paper between them to prevent sticking. Store frozen biscuit dough for up to 3 months.

Tips for the Homemade Sourdough Biscuits

  • Always keep the butter cold
  • For a simple strategy, use a cheese grater instead of cutting the butter into flour with a fork
  • When cutting your biscuits never twist the cutter, only straight up and down for flaky layers
  • Never mash the excess dough back together after cutting out biscuits
  • Instead roll excess into logs and place in a rectangle around biscuits on baking sheet to prevent spreading dough
up close biscuits with honey over top on a plate
Source: Plum Branch Home

Sourdough Honey Butter Biscuit Recipe FAQ

Is it best to use salted or unsalted butter?

You can use either one.

Can I freeze these individually and bake them when needed?

Yes you can!

Is this recipe healthy?

Yes it is, the sourdough starter adds gut health benefits to the dough, raw honey is easy to digest, and grass-fed butter is better for your body than regular.

Does it matter if I use unbleached or bleached parchment paper?

It doesn’t really matter, personally I prefer unbleached to eliminate the chemicals used on regular parchment.

More Sourdough Recipes to Try

I love hearing how much you love our recipes, be sure to leave a review below! 😊

layered biscuit on a pink pan

Sourdough Honey Butter Biscuits

Molly LaFontaine of Plum Branch Home
Sourdough honey butter biscuits are the perfect breakfast, brunch, side, or snack. The homemade honey butter glaze is not only brushed on after baking but also found throughout the dough.
5 from 1 vote
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Appetizer, Breakfast, Side Dish
Cuisine Sourdough
Servings 8 biscuits

Ingredients
  

Biscuits

  • 2 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup cold butter 5 1/2 Tbsp
  • 1/2 cup sourdough starter fed or discard
  • 3/4 cup milk (dairy or dairy-free)
  • 1/2 Tbsp apple cider vinegar
  • 1 Tbsp raw honey

Honey Butter Topping

  • 2 Tbsp butter
  • 2 Tbsp raw honey

Instructions
 

Make Dough

  • In a mixing bowl, add flour, baking powder, baking soda, and salt. Mix until combined.
  • Grate butter or cut it into dry ingredient mixture with a fork. Mix butter until evenly distributed throughout dry ingredients.
  • Add in sourdough starter, milk, apple cider vinegar, and 1 Tbsp raw honey. Mix until evenly combined and dough forms
  • Preheat oven to 400 degrees Fahrenheit

Cut Biscuits

  • Turn dough out onto a lightly floured surface.
  • Use hands to combine any loose dry ingredients from the bowl
  • Fold dough into an envelop shape by folding it in half lengthwise and then in half once more to create layers.
  • Use your hands to make a 1-inch thick dough slab (any shape) and cut out 8 biscuits using a straight up and down motion, no turning the cutter.
  • Place each biscuit on a unbleached parchment lined baking sheet about 2 inches apart.
  • With any excess dough, do not smush it together but instead cut the excess into 4 pieces, roll it into logs, and place around the outside of the biscuits (helps biscuits rise upward while baking instead of out).

Bake Biscuits and Add Topping

  • Place in oven and bake for 12-15 minutes until golden brown.
  • While biscuits are baking melt butter and mix with 2 Tbsp raw honey in a small bowl.
  • When biscuits finish baking, brush with honey butter and let cool on a wire cooling rack.
Keyword plum branch home sourdough honey butter biscuits, sourdough honey butter biscuits

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Recipe Rating




4 Comments

  1. 5 stars
    #1 Biscuit in my opinion. These are so delicious and easy to make!! These are soft & moist inside and a little crunch outside. The honey butter is awesome on these. I cut the biscuit in half and spread it on each half also.

    It’s hard for me to find a good biscuit that I like. And these turned out just how I like them.With a crunch (but not to much) on the outside and soft & moist inside. I had to have two of them!!
    Even delicious reheated in the toaster oven.

    1. I’m so happy to hear how much you love this recipe!! It is the #1 biscuit in our house too! Reheating them in the toaster is a great idea 😊

  2. These look delicious! Could I do this with only starter and no flour added? I love having the sourdough ingredients all fermented!

    1. Thank you! I don’t recommend using all starter and no flour for making biscuits but you can achieve fermentation of all ingredients, including added flour, by doing a long ferment of the dough. Do this by placing the dough in the refrigerator to long ferment for 12-24 hours before baking. This is the best way to achieve a complete fermentation of ingredients. If you have any more questions please let me know!