Sourdough Honey Butter Biscuits (Better Than Canned!)
My sourdough honey butter biscuits are flaky, sweet, and perfectly layered! They'll replace the store-bought canned biscuits and even the ones in the frozen aisle. Once you make this recipe you won't look back. They're simple and so easy to make! I love serving these for breakfast or brunch with a side of bacon. I hope you love them as much as my husband and I do!
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 discard
- 3/4 cup milk
- 1/2 Tbsp apple cider vinegar
- 1 Tbsp raw honey
Honey Butter Topping
- 2 Tbsp butter
- 2 Tbsp raw honey
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper.
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
Cut Biscuits
- Turn dough out onto a lightly floured surface. Use your 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 prepared sheet pan, 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
- Bake at 400 degrees Fahrenheit 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. Enjoy!
Video
Notes
Please see blog post for storage information and all kinds of helpful tips plus serving ideas.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
A Note From Me – This recipe was developed from scratch by me, Molly LaFontaine, in my kitchen and tested many times to ensure success. My recipes here on Plum Branch Home are created with purpose and cherished in our own home. They’re developed with my own experiences, trial and error, and skills, NEVER AI (artificial intelligence).
Sourdough Baking Disclaimer – I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.
Here at Plum Branch Home we’re serving God by loving our families and bringing them around the supper table one recipe at a time!