Source: King Arthur Flour; Yield: about 5 large biscuits
Ingredients
- 1 C (120 g) all purpose flour
- 2 tsp baking powder
- 3/4 tsp table salt
- 8 Tbs (113 g) unsalted butter, cold
- 1 C (227 g) sourdough starter discard/unfed*
Directions
- Preheat oven to 425 deg F, with a rack in the upper third. Grease a baking sheet, or line with parchment.
- 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.
- Turn the dough out onto a lightly floured surface (a piece of parchment works well) and gently pat into a 6” round about 1” thick.
- Use a sharp 2-3/8” biscuit cutter to cut biscuits, cutting as close together as possible. Gently push and pat scraps together and cut more biscuits. Remaining scraps can form into a small biscuit.
- Place biscuits on prepared baking sheet, leaving about 2” between; they’ll spread as they bake.
- Bake biscuits in the upper third of your oven for 20-23 mins, until golden brown.
- Remove biscuits and serve warm. Can cool completely, wrap in plastic, and store at room temp for several days. Freeze, well-wrapped, for longer storage.
Notes
- I make these with Mongo discard all the time, because yes, it disturbs me to throw out what probably amounts to about $.07 of flour and water. But, by gosh, I’m not wasting Mongo’s efforts if I can help it.
