- 2 cups organic, unbleached flour
- 1 cup sourdough starter (click here to learn how to start one)
- 1/2 cup homemade buttermilk
- 1/2 cup cold butter, cut into chunks
- 1 tsp baking powder
- 1 tsp sea salt
- 1/2 tsp baking soda
- additional butter, melted
- Prep: 1 hour
- Cook: 15
- Serves: dozen
- In a large mixing bowl combine the flour, baking powder, sea salt, and baking soda.
- Cut in the butter with a pastry cutter until the mixture resembles course crumbs.
- Now add the sourdough starter and the buttermilk to the flour mixture and stir with a fork until the dough forms a ball.
- You may need to adjust the flour or milk depending on how thin your starter is.
- Turn the dough onto a well floured surface and knead 5-10 times. Don’t over knead the dough or it will become tough. And who wants tough biscuits?
- Now gently roll or pat the dough out to 1/2 inch thickness.
- Cut into rounds with a floured biscuit cutter. Or you could just cut it into squares if you wanted to.
- Place the biscuits about 2 inches apart on a buttered baking sheet.
- Now gently brush the tops with melted butter.
- Bake these lovely discs of buttery amazingness at 425°F for 12-15 minutes or until they are a beautiful golden brown.
recipes/baking/sourdough_biscuits.txt · Last modified: 2019/10/07 22:58 by bw