Butter a 10-cup glass or plastic container with a tight-fitting lid; set aside.
Dissolve yeast in warm water and let sit for 5 minutes.
In a large bowl stir together flour, baking powder, baking soda, and salt. Cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
In a medium-size bowl mix together sourdough starter, buttermilk, honey, and yeast mixture. Pour over flour mixture and stir until just mixed. Avoid over-mixing. Turn into prepared container, cover and refrigerate up to one week, using dough as needed.
To make biscuits, pinch off about 1/4 cup dough per biscuit. Roll dough out to about 1/2-inch thickness; cut with a 2-inch biscuit cutter. Arrange in a buttered pan with biscuit edges barely touching. Let biscuits rise for 15 to 30 minutes, then brush tops with melted butter. Bake in 400°F oven for 15 to 18 minutes, until golden brown. Serve hot.
Note: If you use mostly whole wheat flour the dough tends to discolor after several days. This does not affect the flavor.