Sourdough Biscuits
Servings: 6 biscuits
Ingredients:
2 cups all purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, grated and frozen
1½ cups sourdough starter
½ cup buttermilk, heated to 110°F.
Garnishes:
Honey
Cinnamon sugar
Melted unsalted butter
Process:
Butter a baking sheet.
In a medium bowl, whisk starter and buttermilk together until combined. Set aside.
Sift flour, baking powder, baking soda, and salt together in a large bowl.
Add frozen, grated butter to the flour mixture and mix with a fork until it resembles crumbs.
Add starter and buttermilk mixture to the flour mixture.
Stir together gently with a wooden spoon until the flour is incorporated.
Turn out onto floured surface.
Press dough out to about half of an inch thick.
Fold bottom ⅓ of dough up, then top ⅓ down.
Turn the dough over and rotate a quarter turn.
Roll out to half of an inch thick, again.
Fold bottom ⅓ of dough up, then top ⅓ down.
Repeat turning over, rotating, rolling, and folding the dough three more times. Place the dough in a buttered bowl that is large enough for the dough to expand to twice its size. Cover with a moist cotton tea towel. Place in a warm place (minimum 72°F.) for 3-4 hours or until the dough has doubled in bulk.
Roll dough out to three quarters of an inch thick.
Press straight down on dough with approximately a 3” cutter (about the size of a tuna fish can, both ends removed) and place on the prepared sheet pan. Do not twist the cutter when pressing down or removing. If the dough gets stuck in the cutter, press down gently from the top and it will drop out.
Place the biscuits so that they touch on the prepared baking sheet.
Place dough in the icebox for half an hour.
Heat oven to 400°F.
Bake for 20-25 minutes or until nicely golden brown on top.
Brush tops with melted butter or honey, and sprinkle with cinnamon sugar if desired. This will depend upon the dish with which the biscuits are to be served.
Serve warm.