- 1/2 cup All-Purpose Flour
- 1 teaspoon baking powder
- 1/4 rounded teaspoon salt
- 4 tablespoons unsalted butter, cold
- 1/2 cup sourdough starter discard
2. 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.
3. Turn the dough out onto a lightly floured surface, and gently pat it into a round about 1"-thick. Use a sharp biscuit cutter to cut four rounds, cutting them as close to one another as possible. Or slice with dough cutter into four irregularly shaped biscuits.
4. 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.
5. 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.
Robyn's notes: even though I use the tiny starter method, I still get a lot of discard, so I was making these biscuits often for awhile. Sourdough starters can vary in how liquid they are. If the dough seems very dry, dribble in a bit of milk or buttermilk until it comes together. These come together easily and are quite good, especially with butter and honey.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently
