NOTES:  Sourdough biscuits are best eaten same day, and will easily last 2 days on the counter.  You can easily add mix-ins like cheddar cheese, herbs, garlic and more.  Use to make breakfast sandwiches.

INGREDIENTS:

• 1 c. Flour
• 1.5 tblsp Baking Powder
• 3 tblsp honey
• 1/2 tsp salt
• 1/2 c. cold butter
• 1 c. Sourdough Starter (Active or Discard)

*Active sourdough starter will yield a lighter taste versus discard will yield a taste similar to buttermilk biscuits. 

PROCEDURE:

1.  Preheat your oven to 400 F.
2. Combine flour, baking powder and salt.
3.  Cube the cold butter up to make it easier to  press into the flour mixture.  Work the butter into the flour until its crumbly, about the size of peas.
4. Add the sourdough starter and honey, and continue mixing until it forms a dough.  Use a bowl of water  to dip your hands into, wet hands will prevent the dough from sticking when you switch to hand-mixing.
5. Continue mixing with your hands until the dough pulls together.
6. Roll the dough  out to be approximately 3/4" - 1" thick
7. Use a small cup or a cutter to cut out circles and place onto a parchment lined baking sheet.
8. Bake at 400F for 15 - 20 minutes.   During the last 5 minutes of baking, brush the tops with melted butter.