This small batch of biscuits is perfect for 2-3 people for a single meal! This is a fast recipe, too, unlike many sourdough bread recipes. Modified from King Arthur Flour.
Course: Bread, Breakfast, Side Dish
Keyword: quick bread, sourdough
Author: Beth Cato
Equipment
parchment paper
biscuit cutter or empty jar
pastry brush
Ingredients
1cupall-purpose flour plus extra
2teaspoonsbaking powder
3/4teaspoonsalt
1/2cupunsalted butter(1 stick) cold
1cupsourdough discard(227g)
milk to brush on top
Instructions
Move the central oven rack up a level, closer to the top heating element. Preheat oven at 425 degrees. Line a baking sheet with parchment paper.
In a mixing bowl, combine flour, baking powder, and salt. Use a fork or fingers to work the butter into the mixture until it becomes crumbly. Add the starter, mixing until cohesive.
Flour a section of counter or more parchment paper. Shape the dough into an evenly thick round about 6 inches across. Use a small biscuit cutter or the top of an empty jar to cut four rounds that just touch each other. Set those rounds on baking sheet, spaced out a few inches. Reshape dough scraps to cut out more biscuits, if need be, patting the last bit of dough into a mini biscuit.
Pour a smidgen of milk into a saucer. Brush onto the tops of the biscuits.
Bake biscuits for 20 to 25 minutes. They won’t brown much, but the milk on top would help them gain a golden tint.