Sourdough Biscuits

Ingredients:

• 2 cups (240g) King Arthur all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons (85g) cold unsalted butter, cut into cubes
• 1 cup (240g) sourdough starter (discard or fed)
• 1/2 cup (120ml) cold milk or buttermilk

Instructions:

1. Preheat the Oven:

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or grease it lightly.

2. Mix Dry Ingredients:

• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. Cut in the Butter:

• Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs. The butter pieces should be about the size of small peas.

4. Add the Sourdough Starter and Milk:

• Add the sourdough starter and milk to the dry ingredients, and stir until just combined. The dough should be slightly sticky but still hold together.

5. Roll Out the Dough:

• Turn the dough onto a lightly floured surface and gently pat or roll it out to about 3/4 inch thickness.

6. Cut the Biscuits:

• Use a round biscuit cutter or a glass to cut out biscuits from the dough. Place them on the prepared baking sheet, about 1 inch apart.

7. Bake the Biscuits:

• Bake the biscuits for 12-15 minutes, or until they are golden brown on top and cooked through.

8. Serve:

• Serve the biscuits warm with butter, honey, or jam. They are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days.

Total Time:

• Preparation Time: 15 minutes
• Baking Time: 12-15 minutes
• Total Time: 30 minutes

Nutritional Information (per biscuit, based on 12 biscuits):

• Calories: 180
• Total Fat: 9g
  • Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 310mg
• Total Carbohydrates: 22g
  • Sugars: 1g
• Protein: 3g

Notes:

• Sourdough Starter: You can use either sourdough discard or active sourdough starter for this recipe.
• Butter Tips: Make sure the butter is cold for flakier biscuits. If you have time, you can freeze the butter and grate it into the flour for even better texture.
• Milk Substitute: You can use buttermilk for extra tang, or a non-dairy milk alternative for a dairy-free option.

These Buttery Sourdough Biscuits are perfect for breakfast or as a side with soups and stews. The sourdough starter adds a delightful tang to these buttery, flaky biscuits!