Honeymoon Sourdough Biscuits
Light, buttery, and delectably tangy, these Honeymoon Sourdough Biscuits are the perfect union of fluffy layers and sourdough charm. Crafted with a unique blend of sourdough starter, a touch of honey, and cold butter folded into the dough for divine flakiness, this recipe transforms humble pantry staples into an irresistible homemade treat. These biscuits are easy to whip up in just over 30 minutes, combining the subtle sweetness of honey with the tangy depth of sourdough for a flavor profile that’s both comforting and sophisticated. Whether served warm with a pat of butter, a drizzle of honey, or paired with your favorite jam, these biscuits are sure to impress for breakfast, brunch, or alongside any meal. A must-try for sourdough lovers and biscuit enthusiasts alike!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Salt
- 0.5 cups Cold unsalted butter
- 1 cup Sourdough starter (discard or active, unfed)
- 0.25 cups Whole milk
- 2 tablespoons Honey
- 2 tablespoons Melted butter (optional, for brushing)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Cut the cold butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. Work quickly to avoid warming the butter.
In a small bowl, combine the sourdough starter, whole milk, and honey. Stir well to create a smooth, slightly tangy liquid mixture.
Make a well in the center of the flour mixture and pour in the sourdough-milk-honey combination. Gently stir with a fork or wooden spoon until the dough comes together. Be careful not to overmix; it's acceptable if the dough is slightly sticky.
Turn the dough out onto a lightly floured surface. Gently pat or roll it into a rectangle about 3/4-inch thick. Fold the dough in half, turn it 90 degrees, then repeat the process two more times to create flaky layers.
Using a floured 2.5-inch biscuit cutter (or a glass), cut biscuits out of the dough without twisting the cutter. Press straight down and lift to ensure the edges remain sharp for proper rising. Re-roll scraps as needed.
Place the biscuits on the prepared baking sheet with their sides touching for softer edges, or spaced slightly apart for crisper edges.
Bake in the preheated oven for 15-18 minutes, or until the biscuits are puffed and golden brown on top.
Optional: Brush the tops of the hot biscuits with melted butter for extra richness and shine.
Serve warm with butter, honey, or jam, and enjoy the flavorful tang of the sourdough!
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 328 mg | 110% | |
| Sodium | 3939 mg | 171% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 38.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 161 mg | 12% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
