Sourdough Honey Butter Biscuits
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.
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.