Buttery Sourdough Biscuits
The best biscuits in the history of biscuits. I make them almost weekly to use up my “discard” sourdough starter at feeding time.
from King Arthur Flour
These big, palm-sized biscuits are perfect for a breakfast sandwich. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. Better yet — the recipe uses your "discard" sourdough, the extra starter you might otherwise throw away during the feeding process.
| Servings |
| 6-8 |
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These big, palm-sized biscuits are perfect for a breakfast sandwich. Their sourdough tang pairs nicely with egg, ham, sausage, or whatever you choose to stuff them with. Better yet — the recipe uses your "discard" sourdough, the extra starter you might otherwise throw away during the feeding process.
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Ingredients
- 1 C all-purpose flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 C butter, cold
- 1 C sourdough starter unfed, cold from the refrigerator
Servings:
Instructions
- Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with parchment.
- Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.
- Add the starter, mixing gently until the dough is cohesive.
- Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 1"-thick round.
- Use a sharp 2 3/8" biscuit cutter to cut rounds, cutting them as close to one another as possible. Pat any scraps together, and cut additional biscuits.
- Place the biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake.
- Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown.
- Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.
Recipe Notes
- I make them in a food processor, using frozen butter and the grating disk.
- Though the original recipe says it makes 6 large round, I prefer cutting them into 8 smaller square biscuits: shape dough into a rectangle, cut it into two squares, and cut them into 4 smaller squares each.
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