Chop up cold butter into chunks and add to a large bowl.
Add flour to the butter.
Cut butter into flour; I usually just use my hands to massage the flour and butter together until it starts to form a ball.
Add 1 cup of fed sourdough starter.
Add honey and stir until nicely incorporated.
Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours. This is based on your level of tolerance to gluten and also your taste preference. The longer it sits out, the more sour it will get. If you have a gluten sensitivity, try to ferment these biscuits for 24 hours.
The next day, add baking soda, baking powder, and salt to the fermented dough
Mix everything together well. I like to use my fingers
Roll out biscuits onto a lightly floured surface and cut. I like to use an antique measuring cup, but you could also use a mason jar, or anything round.
Place onto a well-seasoned cast iron skillet or a glass baking dish. This is just like the sourdough peach cobbler recipe.
For a little added height, you can allow the biscuits to rise again for 30 minutes to an hour in a warm place before baking.
Bake in a 400 degree oven for 14 -20 minutes.