buttery sourdough biscuits

How To Make buttery sourdough biscuits

• 1

  Preheat oven to 425 degrees
• 2

  Sift or whisk together well the flour, salt, baking soda, and baking powder. Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with pieces of butter about the size of peas. Add the sourdough starter and mix with a spoon until most of the flour is incorporated. Knead the mixture in the bowl a few times until it comes together.
• 3

  Turn out dough onto a lightly floured work surface then roll or pat the dough out to about 3/4" thick. Cut biscuits, gather scraps, re-roll and cut out one or two more. Place biscuits on an ungreased baking sheet. Place them close together, touching, if you want soft-sided biscuits or space them apart for crisper sides.
• 4

  Bake at 425 degrees F for 12-15 minutes, until browning around the edges. If you placed biscuits close together, they will take longer than if they are spaced apart.
• 5

  Notes: You can either use all purpose flour or half all purpose and half cake flour for a lighter biscuit. If using regular table salt or fine sea salt, use a scant half teaspoon of salt. If using Diamond Crystal kosher salt, use a full teaspoon. If you want to use salted butter, reduce the salt in the recipe by half.
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