Use up your “discarded” starter in these EPIC biscuits! With that sourdough tang, these biscuits are so flaky, so buttery + so so good.
Duration:
Yield: 8 – 10 BISCUITS
Prep: 30 MINUTES
Cook: 20 MINUTES
Total: 50 MINUTES
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/2 cup unsalted butter, frozen
- 1 cup active sourdough starter
- 1/2 cup buttermilk
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Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
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In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
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Grate butter using the large holes of a box grater. Stir into the flour mixture.
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In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
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Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
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Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
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Serve warm.
