Biscuits, sourdough

  • 256g flour (Approx. 2 cups)*
  • 1 t. salt
  • 1 t. sugar
  • 1 t. baking soda
  • 1 T. baking powder
  • 1 stick butter, chilled
  • 2 c. sourdough starter

Cut butter into small pieces and return to fridge (or place in freezer for a few minutes).

Combine dry ingredients and mix thoroughly.

Fold butter into flour; pinch larger pieces into dough until there's nothing bigger than pea-sized. Alternatively, place flour and frozen butter in blender; pulse ~16 times, until butter is fragmented to no larger than pea-size.

Mix in sourdough starter. Fold over repeatedly, turning 1/4 turn in between folds.

Roll out to 3/4" thick and cut into biscuits. Place biscuits into ungreased baking pan (a round metal cake pan works well but anything will do).

Bake at 425 for 12-15 minutes, until tops begin to brown.

Biscuits (Sourdough)

*All purpose flour will work but won't rise as well or be as fluffy as a lower protein flour.  Cake flour or White Lily flour are ideal, or remove 1 T. of flour from the cup and replace with 1 T of cornstarch, then sift thoroughly.  Or just use the AP, it'll work.  I use 2-to-1 cake flour/AP flour.

Sourdough Biscuits