• BEFORE YOU GET STARTED: Feed your entire sourdough starter jar4-12 hours before starting this recipe. I recommend feeding your entire starter a 2:1 ratio of unbleached flour to filtered water to get the same results as I do when making this recipe.

  (Example: Feed entire starter 1 cup flour + 1/2 cup water and let it sit on the counter at room temperature until it's bubbly and has grown in the jar. Your starter needs to be active, bubbly, and a thicker consistency to use in this recipe.)

Make Biscuit Dough

• Add 3 Tbsp of butter into a small saucepan and melt over medium heat. Take off burner and set aside.
• Grease and flour a round 9" stainless steel cake pan. Set aside.
• Add flour, salt, baking powder, and baking soda into a mixing bowl. Stir to combine.
• Add butter by grating it into the flour mixture with a large holed cheese grater (or use a fork to cut it into pea-sized pieces into the flour). Stir to evenly distribute pieces.
• Add buttermilk, honey, and fed starter.  Stir to combine until a shaggy dough forms. Use your hands to combine excess flour. (If dough is too wet, your starter is more hydrated than mine. Just add a few tablespoons of extra flour. If dough is too dry, your starter is less hydrated than mine. Just add a few tablespoons of extra buttermilk.)

Knead & Shape Biscuits

• Lightly dust counter with flour and turn out dough with any excess shaggy flour mixture. Knead for 1-2 minutes, this will help incorporate any shaggy flour that's left.
• Roll your dough out into a 1 1/2 inch think slab of dough then use a 2.5 inch biscuit cutter or drinking glass to cut out biscuits. Don’t twist cutter while cutting biscuits out. Use a straight up and down motion to prevent sealing the edges.
• Combine excess dough and re-roll into a 1 1/2-inch slab. Cut out biscuits until all dough is used up. You should get 7-8 biscuits (if using a 2.5 inch cutter)
• Once all biscuits are cut out, dip them to completely coat them in the melted butter and place them in prepared cake pan with one biscuit in the center and the rest around it in a circle. All biscuits should be touching. It's okay to squeeze them in there. (We coat them in butter to prevent dough from turning grey during ferment)

Ferment Biscuits

• Place a dry kitchen towel over the pan and let biscuits ferment on the counter for 4 hours at room temperature. (IMPORTANT: These biscuits won’t change in size. We're just giving them time to ferment.)

Bake Biscuits and Enjoy!

• Once biscuits have fermented for 4 hours, preheat oven to 425 degrees Fahrenheit.
• Bake for 18-22 minutes, or until fully baked through and golden brown on top. Let cool for 5 minutes then remove from pan. Enjoy!