2 Cups flour
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
4 Teaspoons Baking Powder
2/3 Cups Butter, cubed, and at room temperature at least 30 minutes
2 Cups Sourdough starter
Preheat oven to 425°F, line a large baking sheet with parchment paper.
In a large bowl sift together the flour, salt, baking soda, and baking powder. Cut in butter until mixture is sandy and crumbly and butter is evenly distributed. If the butter is not mixed in well enough it may seep out of the biscuits while they bake and that is no good at all.
Measure out the sourdough starter, it doesn't need to be exact. Fold together the flour/butter mixture with the sourdough starter until just combined .
Divide dough into 16 portions and shape each into a little puck like shape and place on prepared baking sheet at least 1 inch apart.
Let biscuits rest and rise for about 20 minutes in a warm draft free place.
Bake biscuits in preheated oven for 12-15 minutes, until bottoms are browned and tops are golden.
Allow to cool on wire racks for at least 5 minutes before serving. Any leftover biscuits should be allowed to cool completely and then stored in small airtight containers. If stored properly and quickly after cooling they can keep for several days.
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Slow Cooker Ginger Beef
What was cooking two years ago?
Spicy Taco Mac and Cheese