Ingredients (makes ~8 biscuits)
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1 cup active sourdough starter (discard or fed)
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon salt
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½ cup cold butter, cubed
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½ cup milk (or more as needed)
Instructions
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Preheat oven: 425°F (220°C) and line a baking sheet with parchment paper.
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Mix dry ingredients:
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In a bowl, combine flour, baking powder, baking soda, and salt.
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Cut in butter:
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Add cold cubed butter to the flour mixture.
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Use a pastry cutter or your fingers to work it in until it resembles coarse crumbs.
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Add wet ingredients:
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Stir in the sourdough starter and milk until just combined. The dough should be slightly sticky but manageable.
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Shape biscuits:
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Turn dough onto a floured surface and gently pat to about 1-inch thick.
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Use a biscuit cutter or a glass to cut out biscuits.
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Place on the baking sheet, close together for soft sides or spaced apart for crispier edges.
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Bake:
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12–15 minutes until golden brown.
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Serve:
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Enjoy warm with butter, jam, or gravy!
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💡 Tips:
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Don’t overwork the dough—light folding keeps biscuits fluffy.
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For extra flavor, brush tops with melted butter before baking.
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You can add cheese, herbs, or garlic for savory biscuits.
If you want, I can give a “super-fluffy, ultra-tangy sourdough biscuit recipe” that’s like the bakery version—crispy outside, pillowy inside. Do you want me to do that?