Add flour and salt to a large bowl and stir to combine.

Grate butter into the dry mixture or use a fork to cut butter into flour until pea-sized. Stir to evenly distribute butter pieces.

Add in milk, honey, and sourdough starter. Stir to combine.

Use your hands to finish combining flour into dough

Turn the dough out on the counter and knead for 3 minutes (or use an electric mixer with a dough hook on the lowest setting).

OPTIONAL: For more gut-health place the dough back in its bowl and cover it with a damp towel or lid loosely. Let it sit for 8-10 hours at room temperature to bulk ferment.

Shape the crescent rolls by rolling out the dough into a large rectangle about 1/2 thick, 15 x 11 rectangle.

Grab a pizza cutter or a knife and slice the dough in half horizontally so you have two rectangles.

Then slice both sections in half vertically to make 4 smaller rectangles.

Finally, slice each rectangle in half diagonally so you have 8 triangles.

Begin shaping by rolling each triangle up starting with the largest end and ending with the smallest one. You’ll want to roll the dough tight so it doesn’t unfold while baking.

Place the shaped croissants on a parchment-lined sheet pan, 2 inches apart, with tails tucked under the croissants.

Now you can either bake the rolls right away or cover them loosely with a towel or plastic wrap, and let them rise for 2 hours on the counter at room temperature. (You can keep them in the fridge for up to 24 hours if you need more time)

Preheat the oven to 400 degrees.

Bake for 25-30 minutes, until they're golden brown and baked all the way through.

Remove from oven and let cool on a wire rack. Enjoy!